INSPECTION REPORT Health Protection AFOK-B36QKV

PREMISES NAME Bahay Kubo (Filipino Cuisine)		Tel: (778) 953-2461 Fax:
PREMISES ADDRESS 104 - 10294 City Pky Surrey, BC V3T 4C2		INSPECTION DATE July 30, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jesusa Badillo		NEXT INSPECTION DATE September 04, 2018
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No 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): Low temperature dishwasher was used to wash/sanitize a few cooking utensils at the beginning of the inspection. Utensils were inadequately sanitized as 0ppm of chlorine was achieved. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Stand up cooler for cooked foods not in good working order. Ambient air temperature was at 10C. Food items stored within the unit were either whole vegetables, sweets, or freshly made Food items that were freshly made were transferred to another cooler unit that is in good working order. Stop using the cooler to store potentially hazardous foods. Repair the cooler unit and contact Environmental Health Office for re-inspection prior to use. Chlorine dishwasher was not in good working order at the beginning of the inspection as the machine was not properly primed. As a result, 0ppm of chlorine was achieved at plate level. After the machine was primed, 100ppm of chlorine was achieved. Corrective Action(s): Violation Score: 15 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Ensure all cooler units are equipped with an accurate thermometer. Corrective Action(s): Violation Score: 1

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

Comments

Follow up inspection conducted Foods displayed in the hot holding units were at least 60C. Dry food items were not over stacked. No pest activity noted. General sanitation had improved from previous inspections. Food items stored at least 6 inches off the ground and properly covered. As a reminder, all FOODSAFE Level 1 certificates issued prior to July 30, 2013 will expiry today. Ensure to renew FOODSAFE Level 1 certificate and maintain a valid copy on-site.