INSPECTION REPORT Health Protection YTAN-CKCPKY

PREMISES NAME West Village Cafe		Tel: (604) 312-2083 Fax:
PREMISES ADDRESS 160 - 5620 152nd St Surrey, BC V3S 3K2		INSPECTION DATE October 19, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 = 9

Critical Hazards: Total Number: 1

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Hot-held sandwich filling pouches were not reheated to at least 74C prior to hot-holding in the water bath. Corrective Action(s): Reviewed reheating requirements with staff onsite. Prior to hot-holding food at 60C in the preheated water bath, food must first be reheated to at least 74C. Staff reheated all pouches by boiling in a pot at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A basket of lettuce and tomatoes were stored on the floor of the walk-in cooler. Corrective Action(s): Do not store any food or food-related item directly on the floor. Reorganize the walk-in cooler if needed. Corrected at time of inspection. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff onsite had FoodSafe level 1 (or equivalent). Corrective Action(s): At least one person onsite must have their FoodSafe level 1 at all times. Regular staff to register for FoodSafe level 1 and complete within 1 month. Please email proof of registration and the certiifcate to the health inspector. Correct by: 1 month. Violation Score: 1

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

Comments

- Hand sink properly supplied with hot and cold running water, liquid soap, and paper towels. - Quats sanitizer solution available at 200 ppm in spray bottle. - Low-temperature chemical dishwasher achieved 100 ppm chlorine residual, detected at the dish surface after rinse cycle. Good. - All coolers were measured at 4C or colder. - Freezers were measured at -18C or colder. - Hot-held food measured at 60C or hotter. Reviewed reheating and hot-holding procedures. *Ensure to properly reheat food to at least 74C prior to placing in the preheated hot-holding bath at 60C or hotter. See violation code 204 above. - Temperature logs well maintained and up to date - General sanitation satisfactory at time of inspection - Food-related equipment maintained in sanitary conditions - Food storage practices satisfactory (other than the basket of lettuce and tomatoes stored on the floor of the walk-in cooler - see violation code 209 above). - No signs of pest activity noted at time of inspection. *Staff to complete FoodSafe level 1 course within 1 month (see violation code 502 above).