INSPECTION REPORT Health Protection YTAN-CZRSAC

PREMISES NAME Krave Health Hub		Tel: Fax:
PREMISES ADDRESS 111 - 3211 152nd St Surrey, BC V3S 3M1		INSPECTION DATE January 23, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Karan Multani		NEXT INSPECTION DATE 6 Months
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Rice was being reheated in rice cookers. Staff stated that the final reheating temperature is not checked, and were unsure of how long it takes for rice to be reheated this way. Corrective Action(s): Discontinue using rice cookers to reheat cold/leftover rice. Staff instructed to microwave rice to properly reheat at time of inspection. When reheating, microwave/re-cook the rice (or any other food item to be reheated) to a minimum of 74C (165F), then place in a preheated hot-holding unit to be held at 60C (140F) or hotter. The final reheating temperature (at least 74C) must be checked with a food probe thermometer prior to placing in a hot-holding unit. Once in a hot-holding unit, the hot-holding temperature (at least 60C) must also be monitored. Only reheat leftovers once, and discard any leftovers thereafter. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Old mouse droppings were found on top of an old paint can. Corrective Action(s): Clean droppings/discard paint can. De-clutter and reogranize the back storage area, ensuring to store all items on shelves/racks such that they are off the floor. Deep-clean the back storage area such that monitoring for any new pest activity can be properly done. Correct by: 2 days. Violation Score: 3

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

Comments

- Routine inspection conducted - Hand washing sinks were accessible/unobstructed and properly supplied with hot and cold running water, liquid soap, and paper towels. - Quats sanitizer solution available at around 400 ppm in spray bottle. *Review mixing instructions with staff to ensure the concentration stays within 200 ppm to 400 ppm. Obtain Quat test strips for monitoring. - Coolers measured 4C or less. - Freezers meausred -18C or less. - No hot-holding at time of inspection (food was being reheated for hot-holding - also see violation cod 204 above). - High-temperature dishwasher reached at least 71C at the dish surface during rinse cycle. - Food prep sink available for use and maintained in sanitary condition. Two-compartment sink also maintained in sanitary condition. - All equipment and utensils maintained in sanitary conditions. - Food storage practices satisfactory. - Dry storage area satisfactory. Corners/floors of back storage area to be de-clutter and reorganized such that no items are stored directly on the floor - see violation code 304 above. - Operator was onsite and has FoodSafe level 1 (or equivalent). **Ensure enough staff have their FoodSafe level 1 certification, such that there is always at least one person onsite with FoodSafe at all times.