INSPECTION REPORT Health Protection LQUN-CK6RMY

PREMISES NAME KMS Tools & Equipment		Tel: (604) 522-5599 Fax: (604) 522-0638
PREMISES ADDRESS 110 Woolridge St Coquitlam, BC V3K 5V4		INSPECTION DATE October 13, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Daryl Ferguson		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

A routine inspection was completed: - Smokies are BBQ every month at a temporary food booth (which is permitted). Canned pop and cut onions fried. - Smokies are stored in freezers and ordered 1 day prior to event. Buns ordered and arrive 1 day prior to event and stored in tight fitting plastic bins. - Whole onions are cut on-site, stored in Ziploc bags, and then fried when needed. - Any left over foods are given to staff to take home and consumed. - FoodSafe certified staff present. - Freezers -18C and thermometers present. - All foods stored in closed, covered containers and stored 6" off the floor on pallets or shelves. - Coolers with ice store canned pop. - Quats sanitizer in spray bottle had strength of 200ppm (good). Clorox wipes also present. - Staff wear gloves to prepare and serve foods. ACTION: - Cut onions must be stored in fridge or in ice to keep them cold. - Store all food items off the ground at the outdoor food booth. - Purchase a bottle of bleach to sanitize utensils and dishware after they have been washed. Add 1Tbsp of bleach to 4 Litres of hot water, and soak items for 1-2 minutes. Then allow to air dry, so the bleach evaporates off. - Request a replacement food permit. Form will be emailed to staff.