INSPECTION REPORT Health Protection 232096

PREMISES NAME Kumare Restaurant & Bakery		Tel: (778) 591-2555 Fax: (778) 591-2556
PREMISES ADDRESS 100 - 8047 120th St Delta, BC V4C 6P7		INSPECTION DATE April 20, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Felly Chua		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pork and chicken empanadas are stored at room temperature for more than 2 hours. Internal food temperature at 26C. Shrimps, prawns and porks in inserts for right hand preparation cooler internal food product temperature at 7C - 8C. The public health rational is when cold potentially hazardous food are stored above 4C, the growth of pathogens and/or the formation of their toxins are supported. Corrective Action(s): Corrrective Action(s) 22 chicken 12 pork empanadas were voluntarily discarded by the operator. Shrimps, prawns and porks were voluntarily discarded by the operator. Inserts in the right hand preparation cooler must be stored half full. Cold potentially hazardous food stored at or below 4C at all times. As previously discussed, empanadas must be cold held at or below 4C or hot held at or above 60C. Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Cooking laddle observed being rinsed at kitchen designated hand sink. Rinsing utensils at the hand sink does not achieve sanitizing requirements. Corrective Action(s): Instructed staff all utensils must be washed at the high temperature dishwasher.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Spring roll skins were observed covered by clean damp cloth. Cloth is not a easily cleanable material. Corrective Action(s): Staff instructed not to use clean damp cloth. Spring roll skins covered by food grade packaging. Violation Score:

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

Comments

Temperature logs were missing for 4 days. Instructed staff to maintain temperature logs daily. Squid, shrimp sauce observed on the counter. Recently cooked as per staff. Internal food product temperature at 74C. Educated staff to cool potentially hazardous food from 60-20C in 2 hours and 20-4C in 4 hours. Left preparation cooler inserts and lower section at or below 4C Preparation coolers lower section at 1-3C. Reminder to fill half the insert. all three sliding door coolers at or below 4C Walk in freezer at -18C Dessert freezer at -22C. Handwashing stations provided with cold/hot water, liquid soap and single use paper towels. Quats dispenser, spray bottles and sanitizing bucket at 200 ppm - 400 ppm High temperature dishwasher measured 76.7C at the plate level during the final rinse cycle. Dry storage area products 6 inches off the ground. Front area: Ice machine clean, scoop stored in a clean container outside Under counter cooler at 2.9C Display container at 1.2C. Reminder accurate indicating thermometer is required insdie. Customer washroom provided with hot/cold running water, liquid soap and single use paper towels. Rice hot held in rice cooker at or above 60C Foodsafe requirement met during the inspection. Permit posted.