INSPECTION REPORT Health Protection ALUI-BELRE2

PREMISES NAME West Village Cafe		Tel: (604) 372-2083 Fax:
PREMISES ADDRESS 160 - 5620 152nd St Surrey, BC V3S 3K2		INSPECTION DATE July 31, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 Months
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Staff member was slicing raw beef on table next to blender, towel, and clean knives. Corrective Action(s): When cutting raw meats, ensure that the entire area is clear so that you do not contaminate any other items/surfaces with bacteria from raw meat. As well, ensure to sanitize surfaces after all raw meat prep/cutting is complete. Correct by: ASAP Violation Score: 3

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

Comments

Routine inspection conducted: Handsinks equipped with liquid soap, hot/cold running water, paper towels Quat sanitizer in spray bottle (pink solution) at 200 ppm Quats, sanitizer bottles stored at the handsink beside the rational oven Per initial approval: No frying done on site due to no commercial ventilation: all meats are cooked to >74 deg C in the oven, and then placed into plastic food grade bags (same bags used for sous vide) and then into the refrigerator. When re-heating, bags with foods/meats are reheated in a boiling water bath to >74 deg C internal temperature and then served. Walk in cooler: 3.7 deg C Upright Freezer in dishwashing area: -13 deg C All prep cooler drawers and inserts at 4 deg C or less Dairy cooler underneath espresso machine: 2.8 deg C Freezer drawers: -18 deg C or less Chemical dishwasher achieved 50 ppm chlorine residual after rinse cycle at dish level Ice scoop stored in holder in ice bin with handle outside the ice General sanitation good No signs of pests at time of inspection Temperature logs are maintained daily on clipboard Permit posted in conspicuous location Staff member has FoodSafe certification Note: Canning of Hot Sauces is no longer being done at this location. Operator was not on site but staff member indicated that operator no longer cans any hot sauces and that they have given permission for staff member to relay that message.