INSPECTION REPORT Health Protection AHEN-CWATW9

PREMISES NAME Jav's Kaldero Authentic Filipino Cuisine		Tel: (604) 584-6911 Fax:
PREMISES ADDRESS 103A - 15155 101st Ave Surrey, BC V3R 7Z1		INSPECTION DATE October 4, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 05, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	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 = 27

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hot running water was not accessible at the handsink near the back food preparation and ware-washing area since the hot water knob had been removed. Paper towel dispenser was stocked with paper towels, however paper towels were stuck inside it. Corrective Action(s): Re-install the hot water knob to enable access to hot running water at the above-noted handsink; Correct today. Staff opened the paper towel dispenser to enable access to paper towels through it. . As an interim measure, ensure staff properly wash hands at the 2-compartment prep. sink next to this handsink or at the front designated handsink prior handling food and conducting ware-washing activities in the back kitchen area. Staff informed they are not using the prep. sink for food prep. tonight. Ensure the prep. sink is properly cleaned, sanitized, and allowed to air dry prior to using it for food prep. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Knives were stored in a hard to clean gap between the prep. table and wall. . 2. Greater than 200 ppm chlorine sanitizer was setup in the labelled sanitizer spray bottle as the chlorine test strips were bleaching out. Corrective Action(s): 1. Staff transferred the knives into the ware-washing sink for cleaning, sanitizing, and air drying. Staff informed that the clean knives will then be stored on the clean designated knife strip. Discontinue practice of storing knives in the hard to clean area between the prep. table and wall. , 2. Staff setup 100 ppm chlorine sanitizer (by diluting 1/2 teaspoon bleach per L of water) in the spray bottle. Ensure chlorine sanitizer is setup and changed frequently to maintain it at 100-200 ppm to effectively sanitize food contact surfaces, while protecting food from any potential chemical contamination. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Newspaper was observed lining a lower table surface in the back kitchen area. Corrective Action(s): Remove the newspaper and discontinue practice of lining surfaces with newspaper since it is absorbent; Correct today. All equipment and liners are required to be made of durable, non-absorbent, easy to clean, smooth, and non-toxic materials. Violation Score: 3

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

Comments

Handsink in the front service area was supplied with liquid soap, hot and cold running water, and single-use paper towels. Handsink in the washroom was supplied with liquid soap, hot and cold running water, and single-use paper towels. Walk-in-cooler, prep. cooler, and both under-the-counter coolers were at 4 degrees C or less. Walk-in-freezer was at -17.5 degrees C (required: -18 degrees C or less). Hot-held rice was at least 60 degrees C internal temperature. Hot-held food in the steam table inserts was at least 60 degrees C internal temperature. Hot-held food was covered with lids between use. Food is cooked to at least 74 degree C prior to hot-holding according to staff. Probe thermometer and single-use 70% isopropyl alcohol wipes were available. Proper cooling in shallow containers was observed in the walk-in-cooler. Previously cooked food was at 4 degrees C or less internal temperature in the walk-in-cooler. Ready-to-eat food was observed on higher shelving units and separate shelving units than raw meat in the walk-in-cooler. Dishwasher final rinse temperature was at least 71 degrees C (measured at 74.5 degrees C) at the plate level. 3-compartment sink was supplied with hot and cold running water. Two sink plugs were available. Note: Either find or obtain a third functional sink plug for this sink. Ice machine was in a sanitary condition and the scoop was stored separately. Ventilation hood panels were in a clean condition above the cook line. Lights were encased in shatterproof covers. No signs of pest activity were evident at the time of inspection. Staff on duty in the absence of the Operator held valid FOODSAFE Level 1 equivalent course training (Safe Check Advanced Food Safety Certification Program -Canadian Food Safety Group Online Version, expiration date: September 13, 2027). Operator also arrived on-site towards the end of the inspection. If you have any questions, contact the Environmental Health Officer. Signature is not required due to COVID-19.