Fraser Health Authority



INSPECTION REPORT
Health Protection
RWOG-B63TKE
PREMISES NAME
King's Market		Tel: (604) 428-8886
Fax:
PREMISES ADDRESS
2 - 6218 Kingsway
Burnaby, BC V5J 4W6		INSPECTION DATE
October 31, 2018		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Rui Feng Wang		NEXT INSPECTION DATE
12 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Food Safety Plan [s. 23]
Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12
Critical Hazards: Total Number: 1
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION):
- Handwashing sink in fish department missing paper towels.
- Handwashing sink in meat prep area has hose attached to faucet
Corrective Action(s):
- Ensure sinks are fully stocked at all times; paper towels restocked at the time of inspection
- Handwashing sinks are only for handwashing
Violation Score: 5

Non-Critical Hazards: Total Number: 3
211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
Observation: Seafood freezer measured -5C
Corrective Action(s): Monitor freezers and ensure that they are able to reach -18C. Have them repaired if necessary.
Violation Score: 1

304 - Premises not free of pests [s. 26(a)]
Observation: Rodent droppings observed in the hallway behind shelving.
Corrective Action(s): Clean and sanitize any areas where rodent droppings are found.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: General sanitation in meat/fish area requires work, especially in hard to reach places and the sliding doors to coolers.
Corrective Action(s): Clean and sanitize areas noted.
Violation Score: 3

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

- pest report available for review
- ensure outside area is cleared of cardboard and styrofoam nightly as this provides a source of harbourage for pests

Temperatures
- meat preperation area: 10C
- reach-in cooler: -19C
- walk-in freezer: -18C