INSPECTION REPORT Health Protection AFOK-AZEQGG

PREMISES NAME Bahay Kubo (Filipino Cuisine)		Tel: (778) 953-2461 Fax:
PREMISES ADDRESS 104 - 10294 City Pky Surrey, BC V3T 4C2		INSPECTION DATE June 4, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jesusa Badillo		NEXT INSPECTION DATE 2 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 = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 4 containers of rice cakes stored in the front display case cooler was noted kept at a temperature of less than 4C. Temperature of food product was at 9C. Foods were moved to back cooler units. Corrective Action(s): Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following food items on the hot holding steam table were not kept to a temperature of at least 60C: - fried fishes: internal temperature 42C to 47C. - fried hog knuckle: internal temperature 42C. Steam table is incapable of keeping deep fried products to a temperature of at least 60C. One of the 2 following actions must be conducted: 1. Install a new hot holding unit that is capable of keeping the fried products to a temperature of at least 60C internal. 2. Write a time label for each of the fried food as to when they were cooked. Foods less than 60C for longer than 2 hours must be discarded. Banana leaf sticky rice was stored at room temperature. Food product must be either kept cold (less than 4C) or hot (greater than 60C) and not be stored at room temperature. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Low level of cockroach activity noted. Glue boards have been placed in the following areas: dry storage, underneath hot holding units, and kitchen. Operator has not been sending active pest reports from pest control company to the health department. Operator must provide biweekly pest reports to the health protection office. In addition to glue boards, chemical treatment is needed to reduce and eliminate the cockroach problem. Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front display unit for halohalo and rice cakes is incapable of maintaining food items less than or equal to 4C. Have the cooler unit repaired and not to store cold potentially hazardous foods unit it is repaired and re-inspected by an Environmental Health Officer. Corrective Action(s): Violation Score: 3

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

Comments

Routine inspection conducted and the following were noted: Chlorine dishwasher achieved a final rinse concentration of 50ppm. Back standup coolers at 4C. Aside from deep fried products, foods displayed in the hot holding units were at least 60C. Hand washing stations satisfactory. Food items properly covered.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AFOK-AZEQGG
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment