INSPECTION REPORT Health Protection JSAS-ASPTCQ

PREMISES NAME Kernels (Metrotown Centre)		Tel: (604) 569-1112 Fax:
PREMISES ADDRESS 302 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE November 1, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Olivia Avila		NEXT INSPECTION DATE November 22, 2017
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: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Mouse infestation in premise. Mouse droppings observed throughout storage area. Corrective Action(s): Premise sanitation is to greatly improve and be maintained on a daily basis. All action items identified on pest control report are to be implemented. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: As per pest control report: shelves in storage room are too low for cleaning and the deployment of further traps. Front counter entrance and storage door have clearance allowing entrance of mice. Corrective Action(s): All storage room shelving are to be adjusted to provide 6 inch clearance from the floor to allow for easy cleaning and pest control measures. Entrance gate and storage door are to be equiped with door sweeps to exclude the entrance of pests. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris on floor and front storage shelves. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 3

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

Comments

Handwashing facilities maintained. Professional pest control service in place. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) top cooler 1 C, bottom cooler 4 C, beverage cooler 4 C Note: review of manual dishwashing procedure Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use.