INSPECTION REPORT Health Protection ANAN-D4CQN9

PREMISES NAME Kimshaker's Foodhub		Tel: Fax:
PREMISES ADDRESS 151 - 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE April 15, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Marilyn Balontong		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 9

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice in the rice cooker was at 43 degC. This is too low. Corrective Action(s): Increase the temperature dial on the cooker. Rice should be maintained at or above 60 degC at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Sauce with garlic and oil is being portioned out and stored at room temperature. Corrective Action(s): You cannot store this sauce at room temperature. Store it in the cooler or above 60 degC. Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Temperature logs are not being maintained Corrective Action(s): Start recording your cooler and hotholding temperatures daily. Violation Score: 1

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

Comments

General Comments: Coolers were below 4 degC; walk-in cooler temperature was 4 degC Chest freezer temperature was -18 degC Foods inside the holding unit were above 60 degC Hand sinks were fully equipped Sanitizer buckets had 200ppm bleach solution Exhaust hood had been serviced Empanadas were being time tracked Dishwashing procedures discussed Operator had FS level 1 or equivalent certification Storage unit was located in P2. There were several pipes that ran inside the storage room. Operator did not know if these were sewer lines or water lines. As discussed, make arrangements for a storage room upstairs. ENSURE THAT FOOD ITEMS ARE NOT BEING STORED DIRECTLY ON THE FLOOR. *report reviewed, not signed*