Fraser Health Authority



INSPECTION REPORT
Health Protection
RHEN-AQNSAF
PREMISES NAME
Dana Hospitality Inc (Best Buy Cafeteria)		Tel: (604) 419-5580
Fax: (1888) 849-0242
PREMISES ADDRESS
19890 92A Ave
Langley, BC V1M 3A9		INSPECTION DATE
August 28, 2017		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Ralph Mann		NEXT INSPECTION DATE
September 04, 2017
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
No
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20
Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: Prep cooler at 8 C on top inserts and 7 C in base of unit. Unit lid not kept closed as designed.
Corrective Action(s): Move all potentially hazardous foods to alternate unit until prep cooler is able to demonstrate it can keep foods less than 4 C. Ensure the lid to this unit remains closed when not immediately in use. Adjust staff practices.
**Note: All potentially hazardous foods that remain at a temperature above 4 C for more than 2 hours should be discarded, not relocated.
Adjust temperature gauge and have serviced if necessary.
Violation Score: 15

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Sanitizer bucket system not adequately in place. Bucket empty at time of inspection.
Corrective Action(s): Ensure all cloths used for counter cleaning and sanitizing are always immersed in a solution of 200 ppm Quats and the bucket solution is changed every 2 hours as a standard practice.
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Three sink method of dishwashing in place. sanitizing sink at 200 ppm. Recommend frequent changeover for proper sanitizing. Every 2 hours as a standard frequency is recommended. Also, recommend use of a timer for this purpose and for the bucket sanitizer.
Upright cooler at 4 C or less; hot holding at 60 C or more. Freezer at -18 C.

**Re-implement temperature logging cooling units.