INSPECTION REPORT Health Protection RHEN-CRJUDU

PREMISES NAME Wendel's Book Store & Cafe		Tel: (604) 513-2238 Fax: (604) 513-2237
PREMISES ADDRESS 103 - 9233 Glover Rd Langley, BC V1M 2S5		INSPECTION DATE May 5, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Wendel's Book Store & Cafe Inc		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # RHEN-CRFTVS of May-02-2023 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Food not maintaining adequate temperatures in walk-in cooler, as well as the pasta prep cooler, and salad prep cooler on cookline. Temperatures ranged from 7.5 C to 12 C. Significant foot traffic in and out of walk-in cooler. General ambient temperature along cookline quite warm. Air conditioning in building has been redirected to cookline, but canopy exhaust isn't strong enough to remove sufficient hot air in the kitchen. Review of temp logs revealed elevated temperatures at the end of day 9PM, but within acceptable parameters at the beginning of the day 7 AM. Correction: A) Immediately have service technician in to look at walk-in unit. Adjust to as close to 0 C as possible to improve daytime temperture controls and to accomodate heavy use of this unit. B) Have technician also look at prep line coolers and adjust to maximum output without freezing. C) Supplement prep cooler inserts with ice baths and replentish ice after each rush or more often as necessary. D) Control volumes of food stored on cookline coolers. E) Increase frequency of temp log recording as discussed and have system to take proper corrective action as per Food Safety Plan. F) Recommend better temperature monitoring system for walk-in cooler as this unit is important to overall safe delivery of food to customers. Many app based systems that will improve temperature monitoring and will be more reliable than staff. Follow up inspection in five days as noted on report.

Comments

Walk-in cooler serviced by technician. Adjusted to lower temperature setting as well. Measured between 1 and 2.5 C. Cookline prep coolers assessed by technician as OK. Measured at range of 5 to 6.5 C (only ambient temperature with IR gun). Discussed with operator - probed food in this unit measured 4 C. Staff perform probe measurement of food product if IR reads high. OK. Monitoring temperatures also performed 4x per day. Make sure there are clear corrective actions associated with monitoring as per Food Safety Plan. NOTE: Issues around temperature control in prep coolers will be influenced by three factors: usage of prep coolers, including how much the clamshell lids remain open; Ambient temperature in kitchen; temperature of food coming from walk-in cooler. Continue to monitor and refine operational procedures as required. Curtain for walk-in cooler ordered. Temp log monitoring increased to 4x per day. Ice baths tried but didn't work. Thanks for the efforts.