INSPECTION REPORT Health Protection RHEN-AW5TC2

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 February 19, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jennifer Cornish		NEXT INSPECTION DATE February 26, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: A) Front display cooler at 10 C and is signifcantly frosted. Only shelf stable product stored in this unit at time of inspction. B) Upright cooler in front also keeping food at about 10 C and is likely being accessed more due to the loss of other fridge. Corrective Action(s): Both units need to be serviced immediately. A) Defrost display cooler and ensure condenser drain is not plugged. Fix by re-inspection date noted on report. B) Ensure proper air flow can be maintained throughout the upright cooler. Create and maintain air corridors in unit. **Begin to keep and maintain temperature logs of all cooling units to ensure temperature issues are dealt with within parameters established in food safety plan. Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Area behind the bin freezer in back of premises is again becoming a problem. Observed food trays and plates and some food of various sorts accumulating behind this area Corrective Action(s): Clean up this area by re-inspection date. Violation Score: 3

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

Comments

Reviewed Kombucha service. Re-use of customers growlers in place, but dispensed by staff. Food Safety plan needed for this product. Elements of the FSP should include: procedures for staff to follow to prevent cross contamination at the tap; Procedures for staff to follow in the event contamination of the tap occurs; Procedures for dispenser, transport line, cooler compartment and general area cleaning and sanitation; temperature checks on cooling unit to ensure it maintains 4 C or less at all times (SOP's - standard operating procedures). Dishwasher OK., back cooling units OK. **Upright Freezer in desperate need of defrost.