INSPECTION REPORT Health Protection AKWN-ATJPZ5

PREMISES NAME Daniel's Kitchen		Tel: (604) 521-5590 Fax:
PREMISES ADDRESS 615C 8th St New Westminster, BC		INSPECTION DATE November 28, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 12 Months
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: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer concentration for low temperature dishwasher inadequate. Corrective Action(s): Chlorine sanitizer concentration requirement (as per data plate) is minimum 50ppm. Chlorine concentration as tested with EHO's test strips and operator's test strips appeared slightly below 50ppm. Dishwasher is new and was installed about 1 month ago. Chlorine sanitizer concentration at chemical container below dishwasher was in excess of 200ppm. Operator called dishwasher service company at time of inspection and arranged for a service call to occur within half an hour of inspection. Also discussed with operator about testing for chlorine concentration - advised to test on residual water that remains on utensils after dishwasher has completed all cycles rather than testing water at the bottom of dishwasher. Testing the item that is being washed and sanitized is more accurate. Violation Score: 5

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

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

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezers were -18 degrees Celsius or less. Coolers and freezers equipped with thermometers. Food handling and storage practices appeared satisfactory. Storage areas are well organized. Food handler hygiene was good. Hand wash sink was stocked with liquid soap and paper towels. Sinks equipped with hot and cold running water. General sanitation is good. Chlorine sanitizer (bucket) was 200 ppm. No signs of pests. Premise is serviced by licensed pest control company once/month during the winter and twice/month during summer. Chemicals stored in a safe manner. Notes: As per previous inspection report regarding food safety plan for shepard's pie, reviewed HACCP plan for the product and no concerns were noted.