INSPECTION REPORT Health Protection JVIK-BH7T8C

PREMISES NAME Beatniks Bistro		Tel: (604) 888-4487 Fax:
PREMISES ADDRESS 9194 Glover Rd Fort Langley, BC V1M 2S4		INSPECTION DATE October 22, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Angela Hazelton		NEXT INSPECTION DATE October 30, 2019
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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand washing sink by walk-in cooler is not equipped with a paper towel dispenser Hand washing sink at bar is missing a soap dispenser and paper towel dispenser Corrective Action(s): Provide the appropriate equipment at each hand washing sink to ensure sink has a liquid soap dispenser (pump style is adequate) and paper towel dispenser. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1DR Stand up cooler by front hand sink observed at 14C Corrective Action(s): Service unit to ensure it can maintain foods at 4C or below Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Observed several spray bottles throughout kitchen without labels Corrective Action(s): Ensure all spray bottles are appropriately labelled with their contents Violation Score: 3

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

Comments

Please note that all items throughout kitchen should be stored 6" off the floor to facilitate cleaning. Please provide additional storage racks or re-organize to ensure there is a clear 6" underneath items Discussed sous vide - provided information sheet for operator and will email guideline. Please provide written food safety plan regarding time and temperatures for foods cooked via the sous vide method. Also, finished sous-vide stored in vacuum packages must be stored on ice in the walk-in cooler. Ensure chlorine test strips are on-site for testing the dishwasher to ensure it has a minimum 50ppm Cl residual Recommend keeping logs for temperatures of coolers and hot holding units as well as a dishwasher log to record the level of sanitizer tested. Ensure a probe thermometer is readily available for testing temperatures Discussed cleaning at cook line Discussed barware - ensure all dishes are sanitized through dishwasher or manually with quats All other coolers at 4C or below Hot holding units >60C Dishwasher tested at 50ppm Cl Quats sanitizer tested at several spray bottles at 200ppm and test strips available Food organization is excellent in walk-in cooler, food types are segregated Observed appropriate thawing in walk-in and ice wands in the freezer