INSPECTION REPORT Health Protection 234054

PREMISES NAME Langley Farm Market (Bakery & Deli)		Tel: (604) 465-3300 Fax: (604) 465-2810
PREMISES ADDRESS 11935 207th St Maple Ridge, BC V2X 1X6		INSPECTION DATE May 17, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) 0990849 BC LTD		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Gap observed under door leading to store receiving area. The door is not in use, however, the gap may allow for the entry of pests. Date to be corrected by: May 24 2023 Corrective Action(s): Install a door sweep under back door Violation Score: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Several rags observed under deli meat in display cooler. Staff stated that they purpose is to prevent slipping of trays and to soak juices. Rags/cloths are not suitable material for food contact surfaces and can promote microbal growth due to contamination of meat. Corrective Action(s): Remove all rags from display cooler/under deli meat. Ensure the material is non-absorbent and easy to wash/sanitize

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

Comments

*Ensure all cleaning rags are soaked in sanitizer bucket when not in use and the solution is changed at most every 2 hours (chlorine at 100ppm or quat at 200ppm) *Ensure meat slicer is washed/sanitized every 2 hours when in use throughout the day. *Ensure chlorine/quat test strips area available/in use *Do not add bleach to detergent solution in wash step Good practices Reach in cooler at 2C Display cooler at -2C All meat/deli/cheese products were covered and labeled Good overall sanitation of prep areas and inside of coolers No pest activities observed Quat at 200ppm available 3 compartment sink available and in good working order (plugs) Handwash sink equipped with hot/cold running water, soap and paper towel All meat slicers were in sanitary conditions - adequately knowledge/training on cleaning procedures 2 compartment sink available but not used Note: *Bakery has been closed for 3 years