INSPECTION REPORT Health Protection ALUI-B8BSVC

PREMISES NAME West Village Cafe		Tel: (604) 372-2083 Fax:
PREMISES ADDRESS 160 - 5620 152nd St Surrey, BC V3S 3K2		INSPECTION DATE January 11, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Tray of whole raw onions stored underneath dirty dish counter. 2) Paint cans stored in kitchen underneath handsink Corrective Action(s): Move tray of raw onions away from dishwashing area. Move paint cans out of kitchen. Violation Score: 3

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

Comments

Kitchen inspection: Handsinks equipped with liquid soap, hot/cold running water, paper towels Quat sanitizer in spray bottle (pink solution) at 200 ppm Quats, sanitizer bottles stored at the handsink No frying done on site due to no commercial ventilation: as previously approved by area EHO, all meats are cooked to >74 deg C in the oven, and then placed into plastic food grade bags (same bags used for sous vide) and then into the refrigerator. When re-heating, bags with foods/meats are reheated in a boiling water bath to >74 deg C internal temperature and then served. Walk in cooler: 2.9 deg C , keep door closed when not in use Upright Freezer in dishwashing area: -17.3 deg C All prep cooler drawers and inserts at 4 deg C or less Dairy cooler underneath espresso machine: 3.1 deg C Freezer drawers: -18 deg C or less Ice scoop stored in holder in ice bin with handle outside the ice Temperature logs are maintained daily on clipboard Permit posted in conspicuous location Staff has FoodSafe certification Canning of Hot sauces -Canning of 3 types of hot sauces (scorching, warm, and hot) is done on site; Food Safety plans have been previously submitted and also reviewed (see file for comments). Products have also been lab tested. -Canning of hot sauces is done outside of restaurant prep time as there should be not potential contamination from restaurant food items to your canned products. As well, there is limited space. -Canning is done with combination of use of boiling water bath and the "rational combi oven" which uses steam. As stated in the food safety plan, jars must be steamed at 212 deg F, and then hot filled with sauces at minimum of 85 deg C (recommended hot fill temperature of 100 deg C). According to the operator's log book, the last batch was made in October 2018 and there was a fill temperature of 188 deg C (~87 deg C). As well, steam temperature of 212 deg F was recorded. -Operator has a pH meter on site (as well as buffer solutions to calibrate the pH meter per manufacturer's directions). Ensure to calibrate thermometer before every batch. -Operator is recording both the pH and the temperature recordings for each batch and each type of sauce. -Products are sold for retail at restaurant only; product is not permitted for any distribution(ie. no large scale manufacturing as prep area is small)