INSPECTION REPORT Health Protection EKOG-CGYSKA

PREMISES NAME VKFG Church Kitchen		Tel: (604) 298-0074 Fax:
PREMISES ADDRESS 3905 Norland Ave Burnaby, BC V5G 4T8		INSPECTION DATE August 4, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hong Eun Jung		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 3-door cooler in kitchen area is storing foods at greater than 4C. Air temperature measured between 12-14C. -Minimal amount of potentially hazardous foods noted here (ex. milk, cream). Most items are beverages (ex. water bottle, juice boxes). Corrective Action(s): Move potentially hazardous foods to a working cooler. -Adjust/repair cooler so it is maintaining foods at or below 4C. Do not store any PHFs here until proper temperatures can be maintained. -Date to be corrected by: immediately Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) High-temperature dishwasher did not reach adequate sanitizing temperatures. Maximum temperature measured at plate surface was 67C after a few cycles. 2) Sanitizer solution in spray bottle measured at 0ppm chlorine. Corrective Action(s): 1) Adjust/repair dishwasher so it reaches a minimum of 71C at plate surface. -In the meantime, wash and rinse dishes in dishwasher, then sanitize dishes in 2-compartment sink. Soak dishes in 100-200ppm chlorine solution for 2 minutes, then air dry. -Date to be corrected by: today 2) Staff remade sanitizer solution. Measured at 200ppm chlorine. -Ensure sanitizer solution is available at all times and contains 100-200ppm chlorine for food contact surfaces. This can be done using 1 tsp of bleach in 1 L of water. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Designated handsink in kitchen area was blocked with container of water bottles. -Staff removed items from sink at time of inspection. -Handsinks are for handwashing only. Do not store items here. Ensure handsinks are fully accessible for staff to properly and frequently wash their hands. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Dented can of chicken noodle soup noted in 3-door cooler. -Staff discarded at time of inspection. -Ensure canned foods that are dented or bulging are discarded. Corrective Action(s): Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Noted dried mice droppings underneath 2-compartment sink in dishwashing area. Corrective Action(s): -Clean and sanitize noted area. -Per staff, pest control company in place - visits 1x per month. -Date to be corrected by: 1 week Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) 3-door cooler in kitchen area is not maintaining temperatures at or below 4C. 2) High-temperature dishwasher did not reach minimum 71C at plate surface. Corrective Action(s): 1) See Code 205. 2) See Code 302. *Contact technician if needed. -Date to be corrected by: 1 week Violation Score: 3

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

Comments

Gym Area: -Refrigerator: -19C (top); 1C (bottom) -Freezer (left): -22C -Freezer (middle): -20C -Freezer (right): staff did not have key at time of inspection -Reach-in cooler: 3C -Handsink equipped with hot/cold running water, liquid soap, and paper towels. -Ventilation hoods appear sanitary. Next service date is Sept 2022. -Overall sanitation of premises is good. -Store equipment on shelving appear sanitary. -No hot-holding or cooking of food observed at time of inspection. -Probe thermometer available. -No signature obtained due to COVID-19 protocols. Report printed and reviewed with staff on-site.