INSPECTION REPORT Health Protection ALUI-B25QSW

PREMISES NAME West Village Cafe		Tel: (604) 372-2083 Fax:
PREMISES ADDRESS 160 - 5620 152nd St Surrey, BC V3S 3K2		INSPECTION DATE June 27, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 04, 2018
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 = 19

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher had 0 ppm chlorine residual at time of inspection. Sanitizer bucket hooked up to dishwasher was empty. Corrective Action(s): Staff need to check the dishwasher concentrations DAILY. Test strips are available for them to test it. If your dishes are not being properly cleaned and sanitized, then foodborne illness causing bacteria can spread from one dish to several others in the dishwasher. Staff changed sanitizer and final rinse concentration was at 50 ppm chlorine residual. Ensure that staff know how to prime the sanitizer line if there is an air gap in it. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Staff member placed personal cell phonne on the white cutting board at the sandwich prep cooler station. Corrective Action(s): Do not place your phone/personal items on food contact surfaces. Your phone is not clean/sanitized and can spread bacteria onto these surfaces that food is prepared on. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff member on site indicated she had FoodSafe but was not able to produce certificate to verify. As well, it was not able to be verified via the online registry at time of inspection. Corrective Action(s): There must always be someone on site with FoodSafe certification; they must also be able to verify this. If staff member is unable to produce certificate or proof, she must re-take FoodSafe level 1. Correct by: Immediately Violation Score: 1

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

Comments

Kitchen inspection: 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 No frying done on site due to no commercial ventilation: as previously approved by area EHO, 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: 2 deg C Upright Freezer in dishwashing area: -19 deg C All prep cooler drawers and inserts at <4 degC Dairy cooler underneath espresso machine: 2.9 deg C Freezer drawers: -18 deg C or less Ice scoop stored outside ice machine Temperature logs are maintained daily on clipboard Permit posted in conspicuous location Note: Canning process is done by operator and head chef; neither were on site at time of inspection. Follow up inspection to occur to discuss processes and procedures with them and review the temperature and pH logs.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-B25QSW
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment