INSPECTION REPORT Health Protection JVIK-BHNUVJ

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 November 6, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Wendel's Book Store & Cafe Inc		NEXT INSPECTION DATE November 18, 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Observed Garlic Butter made in house with fresh garlic stored at room temperature 2. Observed small containers of sourcream and sauce stored at room temperature 3. Observed an inappropriate ice bath Corrective Action(s): 1. Please note fresh garlic in butter/oil provides an anaerobic enviroment which may allow spores to germinate and cause food borne illness. This item must be stored in a cooler at 4C. If you need it to be soft for service, recommend small portions that will be used up 1 hour. Product discarded at time of inspection 2. Dairy based sauces must be stored at 4C or below 3. Ensure an ice bath is prepared so that the container is buried in the ice. Not simply resting on top. General rule of thumb, food level is equivalent to ice/water level Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed a multi-surface cleaner being used on food contact surfaces in place of a sanitizer. Corrective Action(s): Ensure all surfaces are thoroughly washed with soap and water and then an approved sanitizer is in use (i.e. Quats at 200ppm) - Observed a dispenser in prep area, however, at the dishwasher dispensers there is no sanitizer dispenser. Recommend installing an additional sanitizer dispenser at the dishwasher. - Ensure test strips are on-site to verify Quats concentration is 200ppm - Provide appropriately labelled spray bottles or sani buckets to be available throughout the kitchen and for front of house staff - Chef prepared sani-buckets for staff at time of inspection Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1.Observed knives stored in a plastic container that required cleaning 2. Observed bowls, containers, and inappropriate scoops stored in bulk bins, inserts of food and ice machine 3. Observed inserts stored on food surface 4. Observed storage of utensils in one bin that requires cleaning and sanitizing, and another bin stored under handwashing sink Corrective Action(s): 1. Ensure knives are stored in a manner that ensures they remain in a sanitary condition - recommend a magnetic rack 2. Remove all bowls, containers, inappropriate scoops. If you wish to store a scoop of some sort in foods, they must have an appropiate handle and the handle must be stored up & out of foods 3. Ensure all containers have a barrier between the food surface and the bottom of another container 4. Ensure all utensils are stored in a clean and sanitary manner - in a clean bin and stored away from sources of contamination Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed dust build-up on ducting, ceiling and other pipes in back prep-space. Typically, a food prep area would have a drop ceiling to ensure a smooth, cleanable surface. Observed dust/debris build-up on racks in prep area Corrective Action(s): A thorough cleaning is required of ducting/pipes/ceiling,etc and storage racks. Chef stated that the ceiling is already on his list, and racks will be cleaned. New racks are also in the process. Violation Score: 3

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

Comments

Discussed in-use utensil policy - ensure all knives, cutting boards, tongs, etc are washed and sanitized at least every 4 hours - recommend more often Discussed Slicer Cleaning - Ensure slicer is stored in a sanitary manner between uses and not used for storage Discussed prep cooler in kitchen - observed storage of inserts was allowing cold air to escape - monitor temperature and reconfigure storage to allow for minimal cold air loss. Observed appropriate cooling procedures with an ice wand General food storage practices in walk-in cooler are great. Products are labelled Ice machines maintained - again, ensure appropriate scoop and scoop is stored outside of the unit Hand washing sinks equipped Dishwasher tested at 75.4C at plate surface during rinse cycle Quats dispenser in prep area at 200ppm All coolers < 4C, Hot holding > 60C