INSPECTION REPORT Health Protection ZDER-AVHU2X

PREMISES NAME Kim's Mart - Store		Tel: (604) 525-0498 Fax: (604) 525-0294
PREMISES ADDRESS 6855 Station Hill Dr Burnaby, BC V3N 5B8		INSPECTION DATE January 30, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dong Hoon Kim		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] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Kimbop display cooler pulled out during inspection and being worked on by technician - some Kimbop and other potentially hazardous foods (PHFs) were left in cooler above 4 C. Noted 11 C. Corrective Action(s): All PHFs must be stored under 4 C at all times. Any foods stored above 4 C for over 4 hours must be discarded and all other food must be moved to another cooler under 4 C immediately. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer unit cleaned once daily. Corrective Action(s): Ensure meat slicer is cleaned and sanitized every 4 hours or between meat types to prevent possible contamination of food. Once a day is not satisfactory due to meat debris left out at room temp over 4 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1.Missing protective cover over exposed bulb in walk in freezer and cooler. 2. Meat grinder processing light in walk in cooler missing protective sleeve over tube light. 3. Whole squash and other packaged ready to eat foods stored next to or under packed raw meat in walk in cooler Corrective Action(s): Correction: 1./2.Ensure all light fixtures are covered to protect food from physical contamination. Correction date: 1 week 3.Do not store any ready to eat foods (produce) under or next to bloody raw meats and juices to protect it from contamination. Relocate all bloody raw meat away from all produce or ready to eat foods. Correction date: immediately Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: 1.Oven stored in the back storage room berried under food inventory. 2. Patio next to premise is full of extra shelves and materials. Corrective Action(s): Remove all furniture and equipment not required for operation of premise. DO not let these items get in the way of storage and normal operational space. Correction date: 1 month Violation Score: 1

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

Comments

Routine: - Coolers: ≤4 deg C - Freezers: ≤ -18 deg C - Rice cookers: 75 C / 74 C (for kimbop rolls) -Handsinks supplied with hot & cold water, liquid soap and paper towel. *Ensure all hand sinks are free of obstructions at all times to allow for easy access by food handlers -Pest control on-site - pest reports not reviewed - Ensure a copy of the reports are available on-site for review next routine inspection. No pest concerns noted during inspection. **Send a copy of last 3 pest control reports to EHO - business card provided. Copies sent via email to EHO. - Bleach available for sanitizing surfaces in the meat cutting area (***violation noted above) - General sanitation satisfactory **Do not overstock cooler and freezer display units. Only stock up to the load line.** - re-organized during inspection **Tripping hazard (exposed electrical box) noted at left front of open top display freezer - look for possible hazards and remove if possible or cover to protect public. Covered by caution yellow sign during inspection