INSPECTION REPORT Health Protection JVIK-BGZUWD

PREMISES NAME Yellowhead Trading Company		Tel: (604) 888-1223 Fax:
PREMISES ADDRESS 9044 Glover Rd Langley, BC V1M 2R9		INSPECTION DATE October 16, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Robert Rogers		NEXT INSPECTION DATE October 30, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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: High (≥30) Total Score = 43

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep cooler is not maintaining foods at 4C or below. Probed salsa and pine nuts, tested at 8.0C and 8.6C respectively. Corrective Action(s): All foods moved to walk-in cooler. Repair or Replace unit to ensure it can maintain foods at 4C or below. In the interim, you may use icebaths to hold inserts during busy periods. Otherwise, all products must stay in cooler. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Observed soup reheating in food warmer 2. Observed quinoa at 29C in instant pop Corrective Action(s): 1. Please note that food warmers are not intended to reheat, you must reheat to 74C on the stove or in a microwave. Product moved to cooler at time of inspection. 2. Cooked Quinoa is a potentially hazardous food and must be stored at 60C or above, or 4C or below. Discarded at time of inspection. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Observed spray bottles of fantastik throughout the kitchen and no sanitizer. 2. Discussed in-use utensil policy, all equipment and cutting boards currently washed at the end of the day Corrective Action(s): 1. Please note that fantastik is not an approved sanitizer and is not to be used on food contact surfaces. Only approved sanitizers (i.e. 100ppm Cl solution) is to be used on food contact surfaces. 2. Please note that all cutting boards, knives, tongs, etc. that are used throughout the day are to be washed and sanitized every 4 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: A thorough organizing,cleaning and sanitizing is required throughout the kitchen. Corrective Action(s): Adress the following areas: - Inside and outside of all equipment (including coolers) - Floors, walls, counters, etc. - Underneath and between all equipment - Inside dishwasher and at sinks - All shelves and storage areas - Walkin cooler and storage racks - Remove or replace wooden shelves in front cooler Recommend placing any items/equipment not required for daily use in a storage bin(s) to be stored in back storage area to decrease clutter Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher is not in good working order - sanitizer is manually added and there is no detergent or rinse aid. Corrective Action(s): Staff stated dishes are currently hand washed prior to loading into dishwasher and then bleach is added manually. This is a temporary measure. Repair or Replace the unit to ensure dishes are automatically washed and sanitized. Violation Score: 9

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

Comments

- Provide labelled sanitizer spray bottles or buckets in the kitchen. (100ppm Cl sanitizer = 1tbsp bleach for 4L water OR 1/2 tsp bleach for 1L water) - Lighting in back area is poor, especially in side prep area. Additional light fixtures to be added. Please note that light fixtures must have shatterproof guards and should be easily cleanable. Recommend tube lights. Walk-in cooler below 4C Hand washing sink equipped Bleach on-site Hot holding unit and rice cooker holding foods >60C