INSPECTION REPORT Health Protection ZDER-AT7USX

PREMISES NAME King's Market - Van Kitchen		Tel: (604) 428-8886 Fax:
PREMISES ADDRESS 1 - 6218 Kingsway Burnaby, BC V5J 4W6		INSPECTION DATE November 16, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Rui Fong Wang		NEXT INSPECTION DATE November 21, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	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 = 41

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 3 comp sink, 2 comp sink, single comp sink has build up of grim and food debris. Corrective Action(s): Ensure all food contact surfaces or dishwashing surfaces are maintained in a sanitary condition. Clean and sanitize sinks. Correction date: immediately Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. 3 compartment sink for manual dishwashing - all sinks full of dirty dishes 2. no plugs visible 3. workers unable to describe proper manual dishwashing practices. 4. Wiping cloths noted in solution with < 10 ppm chlorine, solution appear dirty. Corrective Action(s): Ensure manual dishwashing practices in each compartment include: 1. Wash (warm soapy water) 2. Rinse 3. Sanitize (in 50 ppm chlorine solution in compartment) for 2 min. 4. Air Dry (on clean surface or drying rack) -Sink plugs are required to allow for proper filling of compartments and allowing proper cleaning practices. Get plugs -Sanitizing solution must be prepared and available in the last compartment to allow for 2 min of sanitizer soaking of dishware. -Sanitizer solution must be available in sanitizer container with 100-200 ppm chlorine with wiping cloths to properly sanitize food contact surfaces. Replenish solution every 2 hours or as solution becomes dirty. Correction date: immediately Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Food noted in coolers with out lids 2. Some food containers stacked directly on food in other containers 3. Raw meat stored in open container above ready to eat foods Corrective Action(s): 1.Ensure all food when stored are protected from contamination - covered, off the ground. Cover all foods once stored. 2. Do not store food containers directly on food - the bottom of container can contaminate food that is contacted. Do not double stack or ensure a protective barrier/cover is placed on food. 3. Re-organize food to keep raw bloody meat under or separate from ready to eat foods to prevent possible contamination of food stored underneath. Correction date: 1 day Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Lots of boxes and containers stored directly on the ground providing possible pest harborage areas. Corrective Action(s): Ensure all equipment, boxes, containers and food is stored at off the ground to allow for easy cleaning, pest monitoring and lowering possibilities of pest harborage. Correction date: 1 week Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Required cleaning: 1. Commercial ventilation hood - no professional cleaner noted/scheduled for vent stack ***Possible fire hazard. 2.Heavy accumulation of grease build up on removable panels above cooking equipment ***Possible fire hazard 3.Food and grease build up under cooking equipment at the back and corners. 4. Food debris build up in hard to reach corners of kitchen/ under shelving/ dishwashing sinks and prep tables. Corrective Action(s): Ensure food premise is maintained in sanitary condition. Additional attention required for the above stated areas. Correction date: 1 week -Professional commercial vent hood cleaner required to clean out stack. Follow regular cleaning schedule provided by cleaning company (usually every 6 month for the stack) -Regular cleaning (weekly of removable panels of commercial vent hood to prevent grease build up and fire hazard. Correction date: immediately Violation Score: 9

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

Comments

Routine: -Hot hold display unit: 60-65 C -Rice hot hold : 63 C -2 door cooler: 4 C -Sliding door cooler: 3 C -Front display cooler: 4 C -No signs of pest activity noted during inspection -Bleach available on-site -Handsink fully supplied with hot & cold water, liquid soap and paper towel