Fraser Health Authority



INSPECTION REPORT
Health Protection
DSEA-CPFV88
PREMISES NAME
AKD Kitchen Soup & Goods		Tel: (604) 553-1310
Fax:
PREMISES ADDRESS
120 - 888 Carnarvon St
New Westminster, BC V3M 0C6		INSPECTION DATE
February 27, 2023		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Takunori Akedo		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: HiSense cooler in the kitchen measured to have an ambient temperature of 9C
Corrective Action(s): Moved all potentially hazardous foods to working cooler units. Ensure that this cooler unit is capable of maintaining contents <4C at all times.
Violation Score: 3

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

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Glassdoor cooler (1C), ramen u/c cooler (3C), HiSense side cooler (9C), bar 3 door cooler (4C), and bar prep cooler (3C) measured < 4 degrees C
=Double door freezer (-18C) and chest freezer (-22C) measured < -18 degrees C
=High temperature dishwasher had a final rinse temperature of 77.9 C at the dish surface (minimum 71 C required for proper sanitizing)
=Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine and available in spray bottles
=General sanitation was satisfactory at the time of inspection, however some cleaning required in the corners of the kitchen (under hot water tank and left of dish sink)
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=No evidence of pest activity noted at the time of inspection. =Ice machine maintained in a sanitary manner
=Staff hygiene satisfactory at the time of inspection; manager is FOODSAFE, however certification could not be verified at the time of inspection. Ensure that certification is on site for inspection.
=Permit posted in a conspicuous location