Fraser Health Authority



INSPECTION REPORT
Health Protection
NMAR-CKHQ9J
PREMISES NAME
The Barley Merchant Taproom & Kitchen		Tel: (604) 328-0495
Fax:
PREMISES ADDRESS
Bldg B 101 - 20090 91A Ave
Langley, BC V1M 3Y9		INSPECTION DATE
October 24, 2022		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Tim LaHay		NEXT INSPECTION DATE
October 27, 2022
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 14
Critical Hazards: Total Number: 1
303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation: Dishwasher final disinfecting rinse at an excessive temperature of 82 Celsius.
Corrective Action(s): Hot water supply at 67 Celsius. Hot water tank temperature will to be decreased to address the dishwasher excessive final rinse temperature
Violation Score: 5

Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 1. Cutting boards have stains and embedded food debris.
2. Walk-in cooler fan covers have debris accumulations.
3. Ice machine ice bin has stains.
Corrective Action(s): 1. Scrape and scrub cutting boards to remove embedded debris.
2. Wash walk-in cooler fan covers
3. Clean and disinfect ice machine.
Violation Score: 9

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

Hand washing stations maintained, liquid soap and paper towels available
Hot held foods at 60 Celsius.
Cooler at 4 Celsius and below.
Walk-in cooler below 4 Celsius.
Walk-in Freezer below -18 Celsius.
Dishwasher final disinfecting rinse at 82 Celsius.
Bar glass washer final disinfecting rinse at 12.5 ppm Iodine.
Bar area maintained.
Sanitizer in spray bottle tested at 200 ppm Quats. Discussed the benefits of keeping wiping cloths in a sanitizer between use.
Discussed the practice of staff having towels on their person and cross contamination concerns