INSPECTION REPORT Health Protection ADIG-CFETVR

PREMISES NAME Krause Farms Estate Winery Kitchen & Bar		Tel: (604) 856-5757 Fax: (604) 856-5794
PREMISES ADDRESS 6179 248th St Langley, BC V4W 1C3		INSPECTION DATE June 15, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Alf Krause		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 = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Creamers and juices were at 12C in small mini fridge. Creamers had been placed in larger display cooler when fridge was not on, also 10C. Corrective Action(s): Be sure to keep milk and creamers cool at 4C. Turn fridge on first and monitor with thermometer. Wait until fridge reaches 4C before putting in any food items. Keep a thermometer in small mini fridge or use other cooler instead. Items were 4C at the end of the inspection, about 40min to 1hr later. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Dishwasher was run the 6th time and just at 70C. Operator said this was put on a lower temp setting. Corrective Action(s): Please ensure you use the higher temp setting. Highly recommend that you use a thermometer inside the dishwasher and monitor using the gauge as well. Minimium dishwashing temperature needs to be 71C. Check that your hot water tank can reach at least 60 to 65C to ensure the dishwasher can be run appropriately to reach 71C. Date to be completed by: today. Violation Score: 9

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

Comments

Kitchen area is generally clean and in good repair. Equipment is in good condition. Microwave top needs cleaning. Ideally all surfaces needs to be in good repair and made of easy to clean surfaces. Tape around the convection grill is not an appropriate surface for cleaning or repair. Fridges <4C. Freezers <-18C. Hot holding or "warming" of berry compote is at 38-40C. Preliminary pH test using test strips measured compote to be around 3.0-3.5 for pH. Mildly acidic and OK to be at room temperature. However, due to constant open close of lid, dipping and redipping during the day, highly recommend that this gets used up or changed every 4hrs and not reused for the next day. Would recommend that sample be submitted to food lab to get an accurate pH reading and that food safety plan updated to include handling of this product. Bar on deck and small waffle stand in the field will be captured during the next routine inspection as they are low risk and not open until July.