INSPECTION REPORT Health Protection ACLK-CK5TEA

PREMISES NAME Haven Kitchen & Bar		Tel: (778) 350-6779 Fax:
PREMISES ADDRESS 105 - 19664 64th Ave Langley, BC V2Y 1G9		INSPECTION DATE October 12, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hayley Ruscheinski		NEXT INSPECTION DATE October 14, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine has mildew build up inside Corrective Action(s): Empty all the ice from the machine. Using soap and water, wash the machine then spray with sanitizer and allow to refill with ice by Friday Oct 14 Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Quats from the dispenser at 0ppm Corrective Action(s): Have the machine serviced so it maintains 200ppm of Quats at all times. In the meantime use bleach in a spray bottle to ensure surfaces are being sanitized. Mix bleach 1tsp of bleach in a litre of water. by Friday Oct 14 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

-hand sink fully equipped -all temps met health requirements -temp logs maintained daily -dishwasher in kitchen at 71C at dish -general sanitation good -kitchen well organized with dates and labels on all containers Bar -all temps met health requirements -dishwasher at 76C at dish -dipper well running -hand sink in kitchen used and bar sink used for dumping drinks only -ice jockey sink and dump sink have been rearranged and now there is ample space between the sink and the ice *Sous vide procedures emailed to me during the inspection. Will review and get back to the chef with questions. Time and Temp logs are maintained for sous vide