INSPECTION REPORT Health Protection VCHN-AZYPPJ

PREMISES NAME Bucha Brew Ltd		Tel: (604) 992-1900 Fax:
PREMISES ADDRESS 108B - 8257 92nd St Delta, BC V4G 0A4		INSPECTION DATE June 22, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kara Sam		NEXT INSPECTION DATE 12 Months
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] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Designated hand wash station obstructed from use by fermentation tank. Corrective Action(s): Relocate the fermentation tank. Ensure hand sink is clear of obstructions at all times and is provided with liquid soap and paper towels. Hand washing can also be done at the 2 compartment sink or staff washroom hand sinks. Staff relocated the fermentation tank. 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

Routine inspection: pH is monitored throughout the fermentation process, target of ~ pH 3. Log book maintained and available for review. Note: record the calibration of the pH meter at least once a month. pH buffer of 4, 7, and 10 available for use. Walk in cooler at 4 degrees C. 2 compartment sink available for use. Small utensils and blender washed, rinsed, then sanitized. Brewing tanks, fermentation tanks, and chilling tank sanitized after use. Peracetic acid used to sanitize food equipment. Bleach sanitizer also available for use. General sanitizer solution: 1 oz of regular unscented bleach to 1 gallon of water. Chilling unit used to cool and add flavour. All finished product in bottles and kegs are stored under refrigeration.