INSPECTION REPORT Health Protection TCHN-C6UUJX

PREMISES NAME West Village Cafe		Tel: (604) 372-2083 Fax:
PREMISES ADDRESS 160 - 5620 152nd St Surrey, BC V3S 3K2		INSPECTION DATE September 14, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Quinoa in stainless steel cambro observed at room temperature during inspection. Temperature measured to be 17.0°C. Staff unable to determine when product was made nor how long food was on counter. **Corrected during inspection** Food product discarded. For all cooling processes, time stamp when product was placed at room temperature. Food must be cooled from 60°C to 20°C in 2 hours, and from 20°C to 4°C in 4 hours. If food is left out at room temperature for longer than these times, food is to be discarded. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Pink-brown build up observed in ice machine. Build up may contaminate ice used in drinks. 2. Build up observed on handle of ice scoop Corrective Action(s): 1. Empty out unit, clean and sanitize. ensure all build up is removed before making more ice 2. ice scoop is to be washed and sanitized regularly. Correct by: immediately. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in cooler measured 5.5°C. Staff stated units were opened and closed frequently during lunch rush. Corrective Action(s): 1. Maintain temperature log for all refrigeration units. Logs must be availalbe upon inspectors' request. 2. Monitor walk-in cooler and ensure unit can maintain temperatures of 4°C or less. 3. If unit cannot maintain temperatures, contact refrigeration technician immediately. Correct by: immediately. Violation Score: 3

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

Comments

Routine inspection conducted. Temperatures: undercounter 2 door cooler (coffee machine): 2.8°C undercounter 2 door cooler (panini machine): 2.6°C sandwich prep table: 4.2°C undercounter 4 compartment freezer: -15.0°C undercounter 2 compartment sous vide: 4.0°C undercounter 4 compartment prep table: 2.6°C 1 door freezer: -10.8°C walk-in cooler: 5.0°C sous vide: 64.0°C soup well: 60.0°C rice cooker: 68.4°C Sanitation: hand-wash station equipped with hot/cold running water, liquid soap and paper towel low temperature dishwasher measured 100ppm chlorine residual at plate surface spray bottle (kitchen and beside oven) measured 200ppm QUATS General: Overall sanitation of facility adequate no pest activity observed at time of inspection