INSPECTION REPORT Health Protection AFOK-B63Q2P

PREMISES NAME Central City Brewing Company		Tel: (604) 582-6620 Fax: (604) 215-8835
PREMISES ADDRESS 190 - 13450 102nd Ave Surrey, BC V3T 5X3		INSPECTION DATE October 31, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Darryll Frost		NEXT INSPECTION DATE 2 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishware, utensils, or equipment placed in the low temperature dishwasher were not sanitized as 0ppm of chlorine was achieved after the final rinse cycle. No chlorine test strips were available to test the unit daily. Container of sanitizer was near empty and had to replaced. The sanitizer line was also not properly primed. The container of sanitizer was changed, the machine was re-primed at the time of inspection, and a concentration of 100ppm was achieved. Chlorine test strips must be available and the unit must be tested daily to ensure it is in good working order. Quats sanitzer placed in the spray bottle on the prep-line measured to a concentration of 0ppm. No Quats test strips were available. Quats test strips must be available to ensure concentration is between 200ppm to 400ppm. Test must be done daily. Corrective Action(s): Violation Score: 25

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Numerous rags were placed on prep table. According to chef, the rags are used to handle hot food items. However, this is leads a risk of cross contamination of food contact surfaces. Rags are not to be stored directly on food contact surfaces. Wiping rags for food contact surfaces must be stored in a sanitizer. Spoons and cheese grader were placed in a stagnate container of water. This promotes the growth of bacteria. Utensils need to be stored in a container of ice as opposed to water. Once the ice is melted, everything must be washed/sanitized in the dishwasher. Rubber holder for the pop dispensing unit was not maintained in a sanitary condition. Ensure the holder is properly washed and sanitized daily. Corrective Action(s): Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff member on site holds a valid FOODSAFE Level 1 certification. At least 1 staff on duty must hold a valid FOODSAFE Level 1 certification when the facility is in operation. A photocopy of the certification is to be kept on-site to demonstrate compliance. Corrective Action(s): Violation Score: 1

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

Comments

Routine inspection conducted and the following were noted. All cooler units at 4C or below and equipped with a thermometer. Walk-in freezer at -12C. Food items placed at least 6 inches off the ground and properly covered. Hand washing stations satisfactory. Iodine glassbar washer achieved a final rinse cycle of 12.5ppm. Ensure iodine test strips are available to test the unit daily. Hot foods greater than 60C. Quats dispenser was at 200ppm. Container from the dispenser was changed at the time of inspection.