Fraser Health Authority



INSPECTION REPORT
Health Protection
AKAO-AB5RN4
PREMISES NAME
Krause Farms Kitchen		Tel: (604) 856-5757
Fax: (604) 856-5794
PREMISES ADDRESS
6179 248th St
Langley, BC V4W 1C3		INSPECTION DATE
June 21, 2016		TIME SPENT
2.5 hours
OPERATOR (Person in Charge)
Pauline		NEXT INSPECTION DATE
12 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation:
Corrective Action(s): Replace the existing reel hose (used for washing kettles) with NSF approved food-grade heavy duty hose. Ensure all connecting hoses are made of food-grade NSF approved material (ASAP).
Violation Score: 3

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

ROUTINE INSPECTION OF THE MAIN KITCHEN, MARKET AND BAKERY.

The following items require your attention.

1. The spout components on the syrup bottling equipment must be dismantled for proper cleaning and sanitizing. Develop detailed SOP for
cleaning and sanitizing of the bottling equipment. Recommended using an approved cleaner sanitizer such as Diversol for cleaning of filler lines. Use all chemicals
as per manufacturer's specifications.
2. Replace the small white cutting board with a new cutting board.
3. Ensure dishwasher wash and sanitizing rinse temperatures are monitored and recorded every day.
4. Consider installing a self-closing device on the staff washroom door. Door must be kept closed.
5. Recommended replacing the floor in the main kitchen.
6. All spray bottles used for storing oils and other food ingredients must be food-grade and accurately labelled.
7. Ensure to get the pH and/or water activity tested from an accredited food testing lab for any new recipes of salsa and canned preserves.
Test pH or water activity annually for quality assurance purposes

Walk-in freezer registered -20 degrees C.
3- door cooler below 4 degrees C.
Dishwasher registered 165 F at the plate surface during final rinse.
Walk-in freezer (pies): -19 degrees C.
Produce walk-in cooler below 4 degrees C.
Liquid soap and paper towels available at all hand sinks.
Ice cream freezers maintaining -18 C or below.
General sanitation is satisfactory.

Consultation re: the new picnic area food concession. The newly constructed building will be used for selling pre-packaged food items only which are made
in the Main Kitchen. Ensure all products are labelled with a list of ingredients identifying any allergens. Recommended posting an "Allergy warning" sticker near
the pick up window.

The hand sink must be supplied with hot and cold running water prior to using the food concession. Please send a copy of the menu for the picnic food stand.