INSPECTION REPORT Health Protection 253109

PREMISES NAME AKD Kitchen Soup & Goods		Tel: Fax:
PREMISES ADDRESS 120 - 888 Carnarvon St New Westminster, BC V3M 0C6		INSPECTION DATE July 23, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Takunori Akedo		NEXT INSPECTION DATE August 09, 2021
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observation : 2-door clear cooler was at 10.5 deg C during inspection. Internal temperature for sauce stored in the cooler from July 2 was at 6.9 deg C. Temperature log was on-site but didn't maintained in a daily basis and checking frequency for temperatures is once a day at 8:30 pm. The cooler temperature lowered to 3 deg C after all food items were moved out from the cooler. Corrective Action(s): Corrective action : The sauce measured at 6.9 deg C was discarded on-site. Ensure staffs are checking and recording all the refridgeration unit temperatures in a daily basis for at least twice a day. Do not over stock the cooler to allow proper air flow and better cooling efficency. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observation : Hand sink in the kitchen was broken that there's no cold running water coming out. Corrective Action(s): Corrective Action : Repair the broken hand sink and ensure there's cold and hot running water available for hand washing. Use the hand sink beside the ice-machine for hand washing until the broken hand sink is fixed. Violation Score: 3

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

Comments

This inspection was done by an EHO student. General Comments : Temperatures : 2-door clear cooler in kitchen : 3 deg C 2-door undercounter cooler in kitchen : -1.6 deg C Prep Cooler with insert : 3 deg C 2-door freezer in the back storage area : -19 deg C chest freezer : -18 deg C Pop cooler : 4 deg C 2-door refridgerator : -1.8 deg C for cooler section on the bottom - -24 deg C for freezer section on the top Rice : 67 deg C High temp dish washer : 74.6 deg C at the plate level 2 sanitizer spray bottles in front and back : 100 ppm chlorine - All Handsinks except the broken handsinks in the kitchen, have hot and cold running water, liquid hand soap and paper towels - At least one staff on-site have valid food safe level 1 certificate - No pest activities observed on-site