INSPECTION REPORT Health Protection ZDER-AZNTZE

PREMISES NAME Langley Farm Market (Kingsway) - Store		Tel: (604) 521-2883 Fax: (604) 521-2803
PREMISES ADDRESS 7815 Kingsway Burnaby, BC V3N 3E3		INSPECTION DATE June 12, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Shuo Huang		NEXT INSPECTION DATE June 26, 2018
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] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sealed garlic, alfalfa sprouts and various mushrooms stored at 7 C - used probe thermometer 'max' function Corrective Action(s): Ensure all potentially hazardous foods (noted above) are maintained at or below 4 C. Temperature log taken twice daily - monitor unit and food. Until unit can be verified as functioning properly move PHFs to functional cooler. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1.Cutting boards used to cut produce at the side room noted with deep dark cuts in boards. 2. Staff unable to describe manual dishwashing procedures. Corrective Action(s): 1.Ensure all equipment including cutting boards (food contact surfaces) are washed, rinsed and sanitized regularly - should not appear black. If stains and color do not go back to white then the equipment must be changed or repaired to allow regular cleaning and sanitizing. 2. Staff must be able to conduct describe and do proper manual dishwashing of all equipment and utensils used in the premises. i)Wash (with detergent & warm water) ii)Rinse iii)Sanitize (50-100ppm chlorine solution for 2 minutes) iv)Air Dry Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1.Staff person noted at front corner of store standing on the oranges on display while trying to reach behind the display and grab more oranges and boxes he could not reach standing in front of the display. 2. Repackaging of muffins was being done off an exit next to the Deli in a storage hallway in an enclosed space outside the building. No prep table or handsink available. Corrective Action(s): 1.This is not acceptable. DO NOT EVER stand on food you hope to sell to the public. This is unsanitary and unacceptable practice. 2. Ensure all repackaging of foods are done only in the Deli - a sanitary area, access to a handsink and designated workspace. Educate staff of all designated packing areas. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Raw wood shelf built out of particle board and 2x4s and installed between the meat and fish open freezer units. Corrective Action(s): Ensure all raw wood is sealed - painted or stained to protect wood from absorbing moisture or food. All surfaces in premises must be smooth, durable, non-absorbent and easy to clean. Correction date: 2 weeks Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Upgrades made to premises in April 2018: 1. Moved bakery to the back beside meat department - now a deli 2. New large wall spanning open meat cooler in front of meat dept. 3. Redone floors Corrective Action(s): Require an updated floor plan drawn to scale and includes: 1. Sinks 2.Coolers & freezers 3.Equipment (meat grinder, slicers, etc) 4.Shelving If you have questions contact your EHO - business card provided Correction date: 2 weeks Violation Score: 1

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

Comments

All hand sinks stocked with hot and cold water, soap and paper towels Raw meat open cooler : 3 C Seafood reach in freezer : -10 C Deli side reach in cooler : 4 C Produce coolers : 7 C (violation noted above) Produce walk in cooler : 4 C Walk in cooler (dairy and eggs) : 4 C General sanitation is satisfactory No signs of pests at time of inspection