INSPECTION REPORT Health Protection KLAI-D3ASPY

PREMISES NAME Langley Lodge Food Service		Tel: (604) 530-2305 Fax:
PREMISES ADDRESS 5451 204th St Langley, BC V3A 5M9		INSPECTION DATE March 12, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One of the sanitizer containers was noted at 100 PPM QUAT. Corrective Action(s): QA Manager told staff to change out the sanitizer container at the time of inspection. Ensure sanitizer containers are changed out often, especially when they are noted overly soiled, to ensure that the adequate concentration is available for sanitizing food contact surfaces when required. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Condensate noted on the ceiling and by the fan unit in the walk-in freezer. Some food (dough and pasta) noted cooling/ stored in the walk-in freezer uncovered. Corrective Action(s): Cover all unprotected food in the walk-in freezer to prevent condensate water from dripping and contaminating the food. Date to be corrected by: Immediately Violation Score: 3

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

Comments

Routine inspection conducted today (inspected main kitchen and all 6 kitchenettes): Note: Dishwashing machine and cooking equipment are not being used in the kitchenettes. Only the handwash stations and refrigeration units are used at this time. All handwash stations accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4.0C or below. All freezer units were at -18.0C or below. Cookline and interior of the ice machine noted in a sanitary condition. Food contact items were noted sanitary and in good condition. Most of the sanitizer containers (except for the 1 container noted in the violation above) were noted at 200 PPM QUAT. High temperature dish machine was able to reach 71.0C at the plate level during the rinse cycle. Important to note: When the temperature of the high temperature dish machine was measured, temperatures at the plate level read 67.4C then 68.1C before after running the thermometer through a third time, the required sanitizing temperature was reached. This is despite the gauge level reading the required final rinse temperature of over 180F. This may be due to the high temperature dish machine being constantly running after lunch. Manager must test the dish machine with a water-proof calibrated thermometer to ensure that it meets the minimum required sanitizing temperature demand during busy time. There should be a rest period (e.g. 5 or 10 minutes in between) during busy time where it gives time for the hot water tank to heat up the water temperature to a sufficient degree. No improper dispensers being used and stored within bulk food containers. Canned goods noted in good condition. No pest activities noted during the inspection.