INSPECTION REPORT Health Protection TLIE-AYLQGJ

PREMISES NAME King's Kitchen (Maple Ridge)		Tel: (604) 467-9888 Fax:
PREMISES ADDRESS 22425 North St Maple Ridge, BC V2X 2L7		INSPECTION DATE May 9, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge)		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] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: - Observation #1: Observed dirty knives sitting un a dirty magnet knife rack on the wall. Had been there overnight. - Observation #2: Observed the wooden butcher blocks with debris in between them and on the sides of them Corrective Action(s): - Correction #1: Clean and sanitize the knives and knife rack immediately. Ensure that the knives and knife rack are maintained in a clean and sanitary condition at all times in order to prevent cross-contamination of food items - Correction #2: Clean and sanitize the wooden butcher blocks immediately and after each-use. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Observed a drywall mixer being used to mix up liquid batter. The item was not properly washed and sanitized as there was visible accumulation of debris on the motor/handle and the mixing paddle Corrective Action(s): - Mixing paddle was washed and sanitized in the high temperature dishwasher. This item must be washed and sanitized after every use. The motor/handle must be cleaned in place with sanitizer after every use and maintained in a sanitary condition Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: - Observed that the main employee handwashing sink in the kitchen did not have a functioning paper towel dispenser. It requires a battery. The staff bathroom also did not have a functioning paper towel dispenser no paper towel available to dry hands after staff use the bathroom Corrective Action(s): - Must replace the batteries in these dispensers and ensure that single-use paper towel is available at all handwashing stations so that adequate drying of hands can occur. Wet hands can collect bacteria and debris and cross-contaminate other surfaces and foods Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: - Observation #1: Observed bags of flour, rice etc. in the kitchen hallway that were open and had no lids. The containers the bags were sitting in were covered in debris. - Observation #2: Observed food items in the walk-in cooler in the main kitchen area that were not covered and shelving units had some debris hanging from them Corrective Action(s): - Must cover open food items in order to protect them from contamination (e.g. lids, plastic wrap). Clean the containers that the bags of flour, rice, etc. sit in Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: - Observed plastic shipping plastic on the grill in the kitchen Corrective Action(s): - Remove the plastic shipping plastic from the grill in the kitchen immediately. This material cannot be properly cleaned and sanitized. It is also a fire hazard. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Observation #1: Observed a butcher knife with a chip in the blade - Observation #2: The dishwasher dial does not move and as such the operator cannot ensure that the proper rinse cycle temperature is reached - Observation #3: The undercounter drink cooler in the bar area had a pop can temperature recorded at 9.9C. The pop and other items had been in the fridge overnight. Therefore the cooler is not capable of reaching a temperature of 4C or less Corrective Action(s): - Correction #1: Must discard this knife and purchase a new one. Ensure that all equipment are in good working order at all times - Correction #2: Must call maintenance and fix the dishwashing machine's temperature indicator dial - Correction #3: This cooler cannot reach a temperature of 4C or less and therefore must not be used for holding potentially hazardous items (e.g. milk). It may be used for pop. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: - Observed bleach sanitizer in a bottle labelled with QUATS (QUATS is no longer used at this premise) Corrective Action(s): - Remove the QUATS label and re-label the bottle with 'Bleach' Violation Score: 3

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

Comments

- Permit posted in conspicuous location - Operator present had FOODSAFE Level 1 - All refrigerators were operating at 4C or less - All freezers were operating at -18C or less - High temperature dishwasher reached 71.7C at the plate level upon final rinse cycle - Hot holding units not on a time of inspection. - Bleach sanitizer was a 200 ppm+ (bleached the paper). **Reminder: only 1/2 tsp of bleach is required for the spray bottles in order to achieve appropriation concentration. Beyond 200 ppm, rinsing of food contact surfaces is required to remove the excess chemical. Bleach solution should be made up fresh every day as the concentration decreases over time.** - Reminder on sanitation: Clean cloths should be held in bleach sanitizer and the bleach solution should be changed every 2-3 hours or sooner if visibly soiled. Cloths should be cleaned in hot, soapy water every night. - ** The Pink Solution being used for wiping customer tables is not a sanitizer. Customer tables should be washed and sanitized in between customers. Bleach is therefore a better alternative ** - No pests observed at time of inspection. Remove the inappropriate black pest control boxes and use snap traps instead