INSPECTION REPORT Health Protection MTRG-APMSHY

PREMISES NAME Kubyertos Lechon House		Tel: (604) 593-2258 Fax:
PREMISES ADDRESS 106 - 8140 120th St Surrey, BC V3W 3N3		INSPECTION DATE July 26, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Connie Mate		NEXT INSPECTION DATE July 27, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 46

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): During time of inspection, several meat products and tofu product being held at room temperature Operator informed that order was just placed and that they are meant to be stored in the cooler Corrective Action(s): - The above mentioned products were foods moved to walk-in cooler during time of inspection by operator - DO NOT store potentially hazardous foods at room temperature, foods stored in the DANGER ZONE allows for pathogenic micro-organisms to multiply rapidly Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): During time of inspection, thick soup located on hot holding unit was measured (probed) at 25.4C Operator informed that it was meant to be heated up but there was a shortage of staff Corrective Action(s): Soup was discarded during time of inspection by operator All hot foods MUST be hot held at 60C or hotter Soups MUST be preheated to at least 74C then hot held at 60C Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): During time of inspection, the following observations were made: 1) Paper towels lacking and liquid soap low at handwashing stations located in the back of facility beside walk-in coolers 2) Paper towels lacking at coffee station Corrective Action(s): *Corrected during time of inspection - ALL handwashing stations/ sinks must have hot/cold running water, liquid soap and paper towels at ALL times Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Noodle dish in prep cooler observed to be double stacked without a food grade protective barrier to prevent cross contamination Corrective Action(s): - Ensure that NO items are double stacked unless a clean sanitary food grade barrier is used to protect and prevent cross contamination Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: During time of inspection, the following observations were made, rodent droppings located 1) In shelving around coffee station 2) Underneath hot holding units 3) Cardboard pop syrup boxes 4) On floor, behind dry good bins Corrective Action(s): - ALL DROPPINGS MUST BE REMOVED FROM FACILITY - ALL AFFECTED AREAS MUST BE CLEANED AND SANITIZED - Pest control company must be employed and treatmens applied (operator called for service during time of inspection) - All holes >1/4" must be plugged/ sealed with steel wool, pest block spray foam, or hard wire mesh Correction date: Immediately Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following observations were made during time of inspection: 1) Heavy grease accumulation on commercial fume hood 2) General cleaning required throughout facility Corrective Action(s): 1) Ensure that metal slats/ baffles are removed, cleaned, degreased and wiped down Ensure that staff clean these slats in addition to professional cleaning 2) Ensure to remove any items unnecessary to facility, ensure to do deep and thorough cleaning throughout facility Correction date: 1 week Violation Score: 3

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

Comments

- All handwashing stations equipped with hot/cold running water, liquid soap and paper towels - Temperatures meet health requirements except for : * Meat walk-in cooler at 4C * Veg walk- in cooler at 4C * Walk in freezer at -20C * Undercounter coolers at 4C - Low temperature dishwasher available, final rinse for chlorine residual at 50ppm - Chlorine sanitizer available in spray bottles, sanitizer concentration at least 200 ppm - General sanitation of facility - need to focus on above noted infractions