INSPECTION REPORT Health Protection DSOG-B2US6L

PREMISES NAME King's Market - Van Kitchen		Tel: (604) 428-8886 Fax:
PREMISES ADDRESS 1 - 6218 Kingsway Burnaby, BC V5J 4W6		INSPECTION DATE July 20, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rui Fong Wang		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

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): The operator was dumping the grey water from the mop basket directly into the three compartment sink used to wash and sanitize food contact equipment and utensils. This is an unacceptable practice. Corrective Action(s): Use the utility sink in the back of the store to drain the grey water from the mop basket. Store the mop and the basket in this area or other janitorial room if available. DO NOT store the dirty mop and basket adjacent to the handwashing station. Violation Score: 5

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Display cooler above beverage cooler missing accurate thermometer. Corrective Action(s): Provide working thermometer inside this cooler. Correct by: Immediately. Violation Score: 1

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

Comments

Follow up inspection to report# DSOG-B2LTNL: - Cold potentially hazardous food items were stored at <4C. Pickled cucumber was stored over ice on the steam table. This is not acceptable. Move the pickled cucumber inside the display cooler if it is to be stored at <4C. - The steam table was measured at 60C. All food items were probed with stem thermometer, which measured between 56-65C. Keep monitoring the temperature daily and use a log. - All handwashing stations (front/back) were free of equipment (ie utensils, gloves). Handwashing signs posted at each station. - Surface sanitizer available in white buckets at 100ppm chlorine concetration with presoaked wiping cloths. Ensure to change out the sanitizer regularly and replace if soiled with food debris. - Daily temperature log available for all refrigeration units and hot holding unit. The operator must include the walk in cooler on the temperature log. - General sanitation has improved. The following areas were cleaned: - on doors of the upright coolers - on ventilation hood (cleaning schedule indicates that it is due for cleaning in two days) - on floors throughout the kitchen - in and around the ice machine - behind bulk bins stored on shelves - Refrigeration units all supplied with working thermometer. The display cooler above the beverage cooler at the front is now functioning. Immediately include a working thermometer.