INSPECTION REPORT Health Protection RHEN-D33RR9

PREMISES NAME Nola West Cafe & Catering		Tel: (604) 315-0013 Fax:
PREMISES ADDRESS 2 - 26730 56th Ave Langley, BC V4W 3X5		INSPECTION DATE March 5, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Doug Crewe		NEXT INSPECTION DATE March 14, 2024
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor throughout the kitchen area observed with old food debris. Counters and secondary shelves cluttered and dirty, where visible. Inside of coolers range from dirty to very dirty. **Due to the general clutter it is difficult to effectively evaluate state of the kitchen. Corrective Action(s): A general and complete clean up is needed in the kitchen as discussed. Operator should review the front area and equipment storage room for general sanitation as both will also be reviewed in more detail upon reinspection. Violation Score: 9 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: There is too much "stuff" in this facility, including but not limited to items and equipment on counters and work space. Operator is aware of this and will be working to reduce over the next two weeks. Corrective Action(s): De-clutter operation. Remove equipment from work areas and from shelves to free up room for items needed on-site. Reomve to off-site storage. Catering equipment is taking up significant real estate in facility. Plan is to move off-site as discussed. Violation Score: 3

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

Comments

Operator currently getting organized to open restaurant part of operations, but currently the catering operations is all that's going. Kitchen counters are pretty full with equipment, food boxes and containers. Dining area is similar. Discard old food or food that has become contaminated during construction or reorganization process. Make sure the area around the dishpit including the pipes and shelves are properly cleaned. Operator to get updated sanitation and food safety plan to this office for review within the next week. Cooling units audited and maintaining temperatures below 4C. Make sure all handsinks are properly stocked with liquid soap and paper towels. Dishwasher to be audited at follow up inspection. Catering part of operation including cleaning review of cambro unit to occur at follow up inspection.