INSPECTION REPORT Health Protection DNGG-CQCTU2

PREMISES NAME Kan's Gourmet Foods		Tel: (604) 733-2923 Fax: (778 ) 371-8588
PREMISES ADDRESS 5033 Still Creek Ave Burnaby, BC V5C 5V1		INSPECTION DATE March 28, 2023	TIME SPENT 1.33 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 29, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Low Temperature Chemical Sanitizing Dishwasher: 0 ppm chlorine residual 2. Rodent dropping observed on fryer baskets drip tray. Corrective Action(s): 1. All food equipment must be properly washed and sanitized. Operator opted to manually wash and sanitize food equipment. Facilities and sanitation supplies available to accommodate temporary change in procedure until dishwasher is operating properly. Operator and employee able to demonstrate how to manually wash and sanitize food equipment. 100-200 ppm chlorine sanitizer used for sanitizing. All equipment that was previously washed and waiting to dry must be sanitized. 2. Wash and sanitize fryer baskets and drip tray. [Correction Date: Immediately] **Do not use Dishwasher until it is service and/ or chemicals replaced. Minimum 50 ppm chlorine residual required. **Dishwasher maintenance records are maintained weekly. Check dishwasher daily and keep records. Minimum 50 ppm chlorine residual required. Violation Score: 15

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: - Rodent droppings observed the following areas: - Floor/ wall edges under far space and dry ingredient storage area. - Floor/ wall edges under prep table between both walk-in freezers. - Under shelving in storage area under mezzanine staircase. - Under shelving in loading bay area. Corrective Action(s): - Remove droppings from above note areas and thoroughly clean areas. - Seal gap noted along coving in NE corner of premises (between cooking equipment and back spice storage area). - Seal and other gaps/ holes/ cracks that may be a potential pest entry point. - Continue to monitor pest activity. Report activity to your pest control service technician. Follow recommendations provided by your pest control service technician. [Correction Date: 07-April-2023] Note: - Employee advised that a pest control service company provides services once a month. - Loading bay door closes tightly, no gaps noted. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Low Temperature Chemical Sanitizing Dishwasher: 0 ppm chlorine residual. Corrective Action(s): - Repair and/ or adjust unit. Minimum 50 ppm chlorine residual required. [Correction Date: 29-March-2023] Violation Score: 3

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

Comments

- Handsinks and staff washroom sink have hot and cold water, liquid soap and papertowels. - Food handlers wear hairnets in food processing area. - Walk-In Cooler: 4C - Walk-In Freezer #1: -15C (Unit used to freeze food. Food products already frozen are maintained in a frozen state). - Walk-In Freezer #2: Turned off, empty and not in use. Employee advised that unit requires a part replacement. - Upright Freezer: -13C (Food products maintained in a frozen state). - Chest Freezers: <-18C - Cooling procedures reviewed with food handler at time of inspection. - Hot foods must be cooled to 20C within 2 hours and then further cooled to ≤4C within 4 hours. - Foods cooling in walk-in cooler are stored in shallow metal pans. - Food storage practices appear satisfactory. Food is protected from contamination. - No food storage in mezzanine area - packaging supplies and miscellaneous storage only. - 200 ppm chlorine bleach sanitizing solution available for sanitizing food contact surfaces. **Ensure that continuously used food contact surfaces are sanitized at least once every 4 hours** - Manual warewashing and sanitizing procedures reviewed. - Operator and employee able to demonstrate how to manually wash and sanitize food equipment. - 100-200 ppm chlorine bleach solution used for sanitizing. - Chlorine test papers available to verify sanitizer concentration. - Drain plugs available to facilitate manual warewashing and sanitizing. - General sanitation of premises (unless otherwise mentioned) appears satisfactory.