INSPECTION REPORT Health Protection DSOG-B2LTNL

PREMISES NAME King's Market - Van Kitchen		Tel: (604) 428-8886 Fax:
PREMISES ADDRESS 1 - 6218 Kingsway Burnaby, BC V5J 4W6		INSPECTION DATE July 12, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Rui Fong Wang		NEXT INSPECTION DATE July 20, 2018
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: High (≥30) Total Score = 33

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw chicken stored at 17C on the prep table. The operator stated that they were preparing chicken. Corrective Action(s): Immediately store the raw chicken inside the cooler at < or = 4C. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple potentially hazardous food items stored between 35-45C in the steam table at the front of the kitchen: - pork with potatoes - soy milk - chicken with peppers Temperature logs were unavailable at the time of the inspection. Corrective Action(s): Discard the food items. All hot potentially hazardous food items in the steam table must be maintained at > or = 60C at all times. Immediately increase the temperature of the steam table to > or = 60C. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) No surface sanitizer available at the time of the inspection. 2) Significant build up of grease and food debris on knives, utensils, wooden cutting board, and cheese grater. Corrective Action(s): 1) The operator prepared surface sanitizer at 100ppm bleach concentration in a bucket with wiping cloths. Ensure to change out the sanitizer regularly and have it available at all times to sanitize food contact surfaces. 2) Immediately wash and sanitize the items noted above. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Rubber gloves stored inside the back handwashing sink. Corrective Action(s): Remove the gloves and do not store any items inside the handwashing sink. This sink is designated for handwashing ONLY. Violation Score: 5

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Missing daily temperature logs. Corrective Action(s): Immediately begin daily temperature logs for ALL coolers, freezers, and hot holding units. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant build up of grease, dirt, and food debris in the following areas: - 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 Corrective Action(s): Clean the areas noted above. These areas will be checked during the follow up inspection. Correct by: Today and ongoing. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Missing working thermometers in the following coolers: - back upright cooler - upright cooler behind the wok station Corrective Action(s): Provide working thermometers inside the coolers noted above. Correct by: Immediately. Violation Score: 1

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

Comments

- General sanitation needs improvement. See violation section. - Front/back handwashing stations supplied with hot/cold running water, soap, and paper towels. - Three compartment sink available for manual dishwashing. Bleach sanitizer available at 100ppm concentration. - Dry storage area has adequate space and wire racks. All boxes and food items must be stored min 6inches (15cm) off the floor to facilitate cleaning. - No signs of pest activity at the time of the inspection. Pest management system in use. - FOODSAFE certified staff on duty. Verified at the time of the inspection. Temperature Control: - Upright cooler (back of kitchen) = 4C - Upright cooler (behind wok station) = 4C - Walk in cooler (back) = 3C - Beverage cooler = 10C. This display cooler must maintain temperature < or = 4C. - Hot holding steam table = 35-45C. See violation section. Note: Display cooler above the beverage cooler is not functioning.