INSPECTION REPORT Health Protection TCHN-BYWMVW

PREMISES NAME West Village Cafe		Tel: (604) 372-2083 Fax:
PREMISES ADDRESS 160 - 5620 152nd St Surrey, BC V3S 3K2		INSPECTION DATE March 5, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 09, 2021
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 = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Dishwasher chlorine residual measured to be ~10ppm. This concentration is insufficient to sanitize dishware. Corrective Action(s): Please contact a technician to have unit calibrated immediately. In the meantime, dishwasher may be used to wash equipment and utensils, however, all equipment and utensils must then be sanitized by submerging in a 100ppm bleach solution for 30 seconds and left to air dry. 100ppm bleach solution can be made mixing - 1/2 tsp (2mL) unscented household bleach (5.25%) - 1 L water Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food (cooked chicken) observed to be stored uncovered in reach-in cooler. *Corrected during inspection* Owner instructed staff to cover food during the inspection. Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher sanitizer residual measured to be ~10ppm. Corrective Action(s): Contact a technician to recalibrate dishwasher immediately. Violation Score: 3

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

Comments

Routine inspection performed Temperatures: Warmer: 60°C Rice cooker: 70°C Soup well: 63°C Salad prep table: 1°C Undercounter freezer (Frozen fruit): -10°C Undercounter cooler (coffee): 4°C Undercounter cooler (panini): 4°C Undercounter cooler (cooktop): 4°C Sandwich prep cooler: 4°C Sanitizer QUATS measured to be 400ppm Facility maintained in sanitary manner COVID: Signage posted at front door Reduced seating capacity in dining area; tables and chairs marked off, barrier in place All staff wearing masks