INSPECTION REPORT Health Protection AHEN-CJ3V62

PREMISES NAME Jav's Kaldero Authentic Filipino Cuisine		Tel: (604) 584-6911 Fax:
PREMISES ADDRESS 103A - 15155 101st Ave Surrey, BC V3R 7Z1		INSPECTION DATE September 8, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE September 12, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food stored inside the walk-in-cooler was at approximately 5 degrees C at the time of inspection. Walk-in-cooler was between 5 degrees C to 6.7 degrees C throughout the inspection. Operator informed that they had this walk-in-cooler re-serviced last week and would contact the technician again to re-service or repair it. Corrective Action(s): Operator transferred the cold potentially hazardous food from the walk-in-cooler into the three door prep. cooler. Ensure cold potentially hazardous food is stored at or below 4 degrees C. Keep the walk-in-cooler empty of cold potentially hazardous food until it can be maintained at or below 4 degrees C. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot-held potentially hazardous food was measured below 60 degrees C (measured at approximately 40 degrees C) inside two inserts for less than two hours. These products appeared to have been being reheated in the hot-holding unit. Corrective Action(s): Staff reheated the above-noted food to 74 degrees C at the stove-top and then transferred it into the hot-holding unit. Ensure potentially hazardous food is cooked/reheated to 74 degrees C or hotter prior to hot-holding it at or above 60 degrees C. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was available in the spray bottle. Chlorine sanitizer was not initially setup in a sanitizer pail. Restaurant had opened recently at the time of inspection. Corrective Action(s): Operator setup 100 ppm chlorine sanitizer (by mixing 1/2 teaspoon bleach per L of water) in a labelled spray bottle and labelled sanitizer pail during the inspection. Ensure 100 ppm chlorine sanitizer is available and used throughout all hours of food preparation, service, and operation. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in the back kitchen area lacked paper towels. Corrective Action(s): Operator restocked this handsink with paper towels. Ensure all handsinks are supplied with liquid soap, hot and cold running water, and single-use paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in-cooler was measured at 5 to 6.7 degrees C throughout the inspection. Corrective Action(s): Ensure the walk-in-cooler is maintained at or below 4 degrees C; Correct within 2 days and contact the district Environmental Health Officer for a follow up inspection. In the interim, ensure to keep the walk-in-cooler empty of potentially hazardous food until it can be maintained at or below 4 degrees C; Effective immediately. Violation Score: 9 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Second Operator did not have valid FOODSAFE Level 1 or equivalent course training. No staff on duty had valid FOODSAFE Level 1 course training at the time of inspection. Corrective Action(s): Ensure the Operator and at least one staff member in the absence of the Operator holds valid FOODSAFE Level 1 or equivalent course training; Correct within 1 month and provide an update to the district Environmental Health Officer. Violation Score: 1

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

Comments

Handsink in the front service area was properly supplied. Walk-in-freezer was at or below -18 degrees C. Other hot-held food was at or above 60 degrees C in the front service area. Under-the-counter cooler and prep. coolers were at or below 4 degrees C. 3-compartment sink was supplied with hot and cold running water. Sink plugs were available. Dishwasher final rinse temperature was 74 degrees C (71 degrees C or hotter) at the plate level. No signs of recent pest activity were evident at the time of inspection. Ice machine was in a clean condition and the scoop was stored separately. Permit to operate was posted. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the district Environmental Health Officer of Fraser Health.