INSPECTION REPORT Health Protection JFEN-AVGVBD

PREMISES NAME Red Velvet Cafe		Tel: (604) 371-2206 Fax:
PREMISES ADDRESS 20443 Douglas Cres Langley, BC V3A 4B6		INSPECTION DATE January 29, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Daphne Polancic		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 = 8

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Minimum wash water for low temperature dishwasher reached 40 deg C (104 Deg F) and not the minimum required temperature. Corrective Action(s): The tap water was measured and reached 43 Deg C. It is believed that hot water temperature has dropped due to the amount of dishes being done. Ensure that the temperature of the water is being monitored daily and if necessary, increase the size of the hot water tank. Operator to stop doing dishes until the low temperature dishwasher reaches the minimum required temperature of 50 deg. C (120 deg F). Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Carpeted mat found in kitchen area. Corrective Action(s): Replace mat with a washable non slip mat. Violation Score: 3

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

Comments

All fridges are maintaining foods at 4 degrees Celsius or colder. All freezers are -18 degrees Celsius or colder. Quat sanitizer measured 200 PPM residual. Liquid soap and paper towel available at handsinks. Dishwasher sanitizer measured 100 PPM chlorine residual. Note: Hot water temperature had increased to 49 deg C at the tap by the end of the inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JFEN-AVGVBD
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment