INSPECTION REPORT Health Protection VCHN-BHDS92

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 October 28, 2019	TIME SPENT 0.75 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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed staff rinse then towel dry recently used knife. Corrective Action(s): Ensure all utensils are washed, rised, then sanitized properly. Knife was rewashed in the high temperature dishwasher. Violation Score: 5

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

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

Comments

Routine inspection: Hand sinks provided with liquid soap and paper towels. 200ppm quats available for use in labeled spray bottles and container. Reminder to store all wiping cloths in this solution when not in use. 200ppm quats dispensed from chemical dispensing station. Dishwasher registers 76 degrees C at the plate surface during the final rinse cycle. Dry storage area clean and organized. Back door to premise kept closed. Walk in freezer at -16 degrees C. Ice cream freezer at -18 degrees C. 3 door cooler at or below 4 degrees C. Both 2 door coolers at or below 4 degrees C. Preparation cooler inserts and lower sections at or below 4 degrees C. Drawer cooler at or below 4 degrees C. Rice hot held above 60 degrees C. Front display cooler at 4 degrees C. No cold potentially hazardous foods displayed at room temperature. Temperature monitoring records maintained and available for review. Permit posted in front area. FOODSAFE requirements met at time of inspection.