INSPECTION REPORT Health Protection RHEN-BAHU9V

PREMISES NAME Wired Monk Coffee Bistros (88th Ave)		Tel: (604) 371-2779 Fax:
PREMISES ADDRESS 200 - 20330 88th Ave Langley, BC V1M 2Y4		INSPECTION DATE March 22, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Corrine Bradley		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
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 Follow-Up inspection # RHEN-B7FSGV of Dec-14-2018 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Display cooler is at 10 to 11 C. Unit looks very frosted at compressor unit. Correction: Defrost unit again. Manually. Verify that 4 C can be maintained on unit. Supplement sandwiches with ice immediately if made less than 2 hours ago. Discard if longer. Code 302 noted on Routine inspection # RHEN-BAESJT of Mar-19-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher - Chlorine sanitizer container empty. This is the second routine inspection within the year where the use of sanitizer is incorrect for the dishwasher. No refill available on-site. Domestic bleach (partial bottle) available in limited supply. Staff connected domestic bleach to dishwasher, but the dosing was below the minimum 50 ppm chlorine residual. Correction: Immediately implement manual dishwashing procedures for sanitizing step. Make sure to use the ratio of 1 oz of bleach to 1 gallon of water to achieve 100 ppm solution. Obtain sufficient supply of commercial grade chlorine for dishwasher use. This will be reviewed at follow up inspection date noted on report.

Comments

Dishwasher tested at 50 ppm chlorine residual. **Discussed the issue of repeated inspections for critical violations related to the operation of this premises. Violations are repeating without the necessary checks and balances "in house" to correct these deficiencies in a reasonable manner. In order to prevent further enforcement action related to the operation of this food premises the following is required over the period of six months or until the next scheduled routine inspection by this office: - Record daily the chlorine residual obtained by the dishwasher sanitizing rinse cycle (should be minimum 50 ppm) - Record twice daily temperature logs of the remaining cooling units. - Submit to this office weekly for verification either by fax or email.