INSPECTION REPORT Health Protection VHUU-DEFT7S

PREMISES NAME Natures Fare Langley - Bistro		Tel: (778) 278-1300 Fax:
PREMISES ADDRESS 120 - 19880 Langley Bypass Langley, BC V3A 4Y1		INSPECTION DATE March 4, 2025	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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUATS sanitizer bottle measured at 100ppm. Corrective Action(s): Staff changed out QUATS solution during the inspection - measured at 200ppm. Ensure QUATS sanitizer bottle/bucket are changed out frequently to maintain adequate concentrations. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: A few mice droppings observed on the bottom shelf and floors of dry storage area. Corrective Action(s): Remove rodent droppings. Clean and sanitize affected areas. Monitor for any new acitvity and follow pest control company's recommendations. Date to be corrected by: As soon as possible Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: No staff on site was able to produce a valid FOODSAFE level 1 or equivalent certificate. Corrective Action(s): At least 1 staff on duty must have a valid FOODSAFE certificate. Enroll staff in FOODSAFE level 1 or equivalent course. Send competed certificate(s) to inspector. Date to be corrected by: 3 weeks - March 25, 2025. Violation Score: 1

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

Comments

- Coolers at/below 4C; freezers at/below -18C; soup hot holding above 60C. - Handsink supplied with hot and cold running water, liquid soap, and paper towels. - High temperature dishwasher final rinse cycle measured at 73C (minimum 71C) at the dish level. - Foods stored off the floor and covered. - Permit posted. NOTE: 1. Ensure handles of scoops do not come into contact with frozen smoothie ingredients.