INSPECTION REPORT Health Protection KEDR-AABU2R

PREMISES NAME Kin's Farm Market		Tel: (604) 520-9923 Fax: (604) 520-9910
PREMISES ADDRESS 116 - 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE May 26, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Eric Lim		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Cut papayas and banana squash in walk-in cooler were greater than 4 deg. C. Papayas were discarded and squash was moved to another cooler. 2. Bags of cole slaw and sugar snap peas in display cooler were greater than 4 deg. C. These food items were moved to another cooler. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Carpet found on floor in vegetable preparation area. Corrective Action(s): Remove carpet as it not durable, easily cleanable. Correction date: today If necessary, obtain another style of mat that can be easily cleanable. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Ambient air temperature of walk-in cooler was 8.0 deg. C. 2. Ambient air temperature of display cooler was 8.7 deg. C. 3. Large cutting board by 2-compartment sink showing signs of wear and tear. Corrective Action(s): 1 &2. Operator to arrange to have this units serviced by Saturday morning at the latest as there is only currently only one functioning cooler on the premises. Ensure all staff are aware not to use these two coolers to store PHFs, such as cut fruits or vegetables. 3. Replace cutting board to ensure it can be cleaned and sanitized regularly. Correction date: 1 week Violation Score: 9

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

Comments

Hand sink equipped with liquid soap, paper towel and hot and cold water. *Keep hand sink area clear to prevent contamination of food items and to allow for proper hand washing by food handlers* Food storage practices acceptable. General sanitation is acceptable. No evidence of pests at time of inspection. Pest company on contract. Temperature of upright cooler was: 3.2 deg. C. Staff washroom adequately stocked. Mop sink easily accessible. Dishes are manually washed in 2-compartment sink. Dishes are left in sanitizer for longer than 2 minutes, as per the manager. *Bleach is available on-site. Discussed with manager that 100 ppm bleach solution is to be used to sanitize food contact surfaces at least once every 4 hours. *Highly recommend measuring and recording temperatures of all coolers to ensure they are able to keep PHFs at 4 deg. C. or less *Contact health inspector once coolers have been serviced and/or replaced.*