INSPECTION REPORT Health Protection AKWN-B5WNNC

PREMISES NAME Daniel's Kitchen		Tel: (604) 521-5590 Fax:
PREMISES ADDRESS 615C 8th St New Westminster, BC		INSPECTION DATE October 26, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Observations: Coolers were 4 Celsius or less. Freezers were below -18 degrees Celsius. Reviewed temperature logs for coolers and freezers, and reviewed food temperature logs - no concerns noted. Coolers and freezers are equipped with thermometers and hand held laser thermometers are used to monitor temperatures. Probe thermometers are used to monitor food temperatures - temperatures for every batch of food made each day are monitored and recorded. Food storage practices are good. Storage areas very well organized. Hand sinks stocked with liquid soap and paper towels. Staff hygiene and food handling practices are good. General sanitation is good. No signs of pests - premise is serviced on a regular basis by a licensed pest control company. Premise is equipped with fly lights and live-catch mouse traps. Chemicals are stored in a safe manner. Low temperature dishwasher had a chlorine sanitizer concentration of at least 50ppm Sanitizer concentration for dishwasher is tested and recorded daily. Chlorine sanitizer (spray bottles and bucket for wiping cloths) had concentrations of 200ppm. In-use wiping cloths are stored in the buckets of bleach sanitizer, and are used for sanitizing equipment that require clean in place procedures. Sanitizer in spray bottles are used to sanitize work surfaces and counters, using single-use/disposable paper towels. Storage unit across from food production area (separate commercial unit within the same complex) is used for storing new packaging material.