INSPECTION REPORT Health Protection RHEN-BA6SC4

PREMISES NAME The Water Shed Arts Cafe		Tel: (604) 882-0651 Fax: (604) 882-0631
PREMISES ADDRESS 11 - 20349 88th Ave Langley, BC V1M 2K5		INSPECTION DATE March 11, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jennifer Cornish		NEXT INSPECTION DATE 6 Months
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] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Kambucha Tap sanitizing process: Bucket with cloth in sanitizer (bleach) in use. No residual chlorine noted. Label on bucket missing instructions for use including bleach to water ratio and frequency of change. Corrective Action(s): Add second label and define water fill level indicating the ratio of bleach to water to obtain 100 - 200 ppm chlorine solution. Tested OK. Instructions (on bucket) should include the frequency of change of solution (i.e. every two or three hours or at defined times of day). **All staff need to be notified of these procedures. Violation Score: 5

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

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

Comments

Current high volume use of display cooler puts temperature stress on foods. This unit should operate well below 4 C to account for high usage times. Recommend temp logs of all cooling units be kept so accurate review of product temperatures can be maintained. Continue to find ways to reduce burden on this unit to A) improve food temperature controls B) extend cooling unit life span. Spray bottle with bleach solution for tables and work surfaces needs new instructions label so all staff can follow and proper sanitizing concentrations can be maintained. Current solution way too strong. Replaced. Make sure hand sink at coffee station is used and stocked. This is for staff convenience and use. - Cooling units at 4 C. - Hot holding above 60C. - Dishwasher above 71 C at plate.