INSPECTION REPORT Health Protection JVIK-BHFSZB

PREMISES NAME Little White House Salon Cafe		Tel: (604) 888-7081 Fax: (604) 888-7086
PREMISES ADDRESS 9090 Glover Rd Fort Langley, BC V1M 2S4		INSPECTION DATE October 30, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Cheryl Krecsy		NEXT INSPECTION DATE November 07, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] No No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 4

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Observed pooled eggs in use for french toast Corrective Action(s): Please note that pooling eggs is not an acceptable practice. An alternative would be to use liquid whole pasteurized eggs OR crack eggs per order. Pooled eggs were discarded at time of inspection Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed several items out at room temperature at time of inspection at 18C, cut tomatoes, fresh relish, hollaindaise sauce, cooked potatoes, Observed egg salad had recently been removed from the fridge and was at 4C - placed back in cooler Corrective Action(s): All products above 4C discarded at time of inspection by staff. Please note: you must maintain potentially hazardous foods at 4C or below. Best practice is to have a prep cooler with inserts that maintains foods at 4C or below. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer prepared or availble for front of house or kitchen. Please note you must have sanitizer prepared and readily avaialble throughout he day for sanitizing food contact surfaces Corrective Action(s): Prepare appropriately labelled spray bottles with a 100ppm Cl solution (1/2tsp bleach for 1L water) and have them readily available in the kitchen and front of house. Tables at front of house are to wiped down and sanitized after each use. All food contact surface in the kitchen are to be washed and sanitized at least every 4 hours when in use Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towel available at front of house and kitchen hand sinks Corrective Action(s): Provide wall mounted paper towel dispensers for both hand sinks. In the interim, napkins placed at each sink. Violation Score: 5

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: No Food Safety Plan on-site Corrective Action(s): Provide written food safe procedures which outlines how food items are prepared in a safe and sanitary manner - highlighting critical control points, critical limits, corrective actions, etc. Violation Score: 1 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: No Sanitation Plan on-site Corrective Action(s): Probvide written sanitation plan which outlines cleaning frequency, with what cleaning/sanitizing agent and how Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on-site with FOODSAFE Level 1 or its equivalent Corrective Action(s): Please note that there must be one staff member on-site at all times with foodsafe Level 1 Violation Score: 1

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

Comments

Observed a commercial and NSF certified domestic dishwasher with sani cycle on-site at time of inspection. If you are to use the domestic dishwasher, please note that you must use the SANI CYCLE (or run through commercial dishwasher for sanitizing). To be discussed further with management. Ensure all holes are sealed - observed two holes under both sinks that require sealing. All cooler temps below 4C Dishwasher tested at 50ppm Cl Bleach on-site Hand washing sinks are otherwise equipped with liquid soap and hot/cold running water