INSPECTION REPORT Health Protection JFEN-C68TPR

PREMISES NAME Haven Kitchen & Bar		Tel: (778) 350-6779 Fax:
PREMISES ADDRESS 105 - 19664 64th Ave Langley, BC V2Y 1G9		INSPECTION DATE August 25, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hayley Ruscheinski		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Bar area surfaces had build up of liquid and sticky residue. Fruit flies were observed in area. Corrective Action(s): Please clean any residue and sanitize all surfaces, containers and trays at the bar to prevent pest harbourage. Please have this completed as soon as possible. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Sink in bar area is used as dump sink for drinks. Dump sink is located in area directly beside ice jockey. Dumping drinks in sink can lead to potential contamination of ice. 2) Walls in dish washing area are peeling, worn and are no longer easily cleanable. Corrective Action(s): 1) Please install barrier between dump sink and ice jockey to protect ice from contamination. Operator temporarily corrected by placing a stainless steal lid as barrier between the two. Operator to install a more permanent solution within 1 month. 2) Please refinish walls so that they are of durable, non-porous and easily cleanable surface. Operator has plans in place to refinish. Please have this completed within 6 months. Violation Score: 9

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

Comments

Food items in prep coolers and main walk in cooler were maintained at 4C or cooler. Food items were hot held at 60C. Operator was referred to Guidelines for restaurant sous vide cooking safety. Please provide food safety plan for sous vide products. Dishwasher temperature at main dishwasher had a maximum reading of 72.8C at the plate surface. Dishwasher temperature at the bar at maxmium reading of 73.0C at the glass surface. Sanitizer in spray bottle at prep stations were at 200ppm Quat. Dry storage area was generally clean and well organized. Kitchen was generally clean and well organized. Washrooms were generally clean. Inspection was completed with coworker.