INSPECTION REPORT Health Protection JMAA-AWZUSV

PREMISES NAME The Taphouse		Tel: (604) 583-8828 Fax:
PREMISES ADDRESS 15330 102A Ave Surrey, BC V3R 7R6		INSPECTION DATE March 19, 2018	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Wayne Ferguson		NEXT INSPECTION DATE March 21, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Cooked chicken, meats, and eggs were stored at 6-7C in stand-up glass cooler and prep cooler underneath hot-holding units / microwave. They were moved to the coolers in the late morning (~2 hours ago) Corrective Action(s): The cooked chicken, meats, and eggs were moved to the walk-in cooler. Ensuer that all proteinaceous and dairy products remain at or below 4C at all times. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. One of the washed glasses in the upstairs bar contains lipstick. 2. Nozzle tray in downstairs bar / upstairs bar both contain a significant amount of mildew and grime. Corrective Action(s): Trays and glass were washed and sanitized at time of inspection. Ensure that trays and glasses remain in sanitary condition after use - inspect nozzle trays at the end of the day and clean/sanitize nightly. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Large ice machine is not in sanitary condition - contains mould and mildew along inner edge of machine. 2. Raw seafood / beef stored above cooked roast. Corrective Action(s): 1. Empty the ice machine and clean/sanitize according to manufacturer's instructions. 2. Raw seafood / beef was placed underneath the cooked roast. Ensure that all raw food items are stored underneath cooked and ready-to-eat items (e.g. produce for salads) to prevent cross-contamination. Date to be corrected by: March 21, 2018 Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): A. Rodent droppings found in multiple areas of bar: 1. Behind beer dispenser across from the iodine conveyor glasswasher 2. Under the cabinets in centre of bar in the innermost corner of bar. B. Flies observed in upper bar. 1. Contact professional pest control company to remove flies before upstairs bar begins service on the weekend. Perform a deep clean of all areas of the bar (see code 306). Corrective Action(s): Immediately clean the rodent droppings with a paper towel soaked with 1:10 dilution of bleach - wear personal protective equipment (e.g. rubber gloves). Contact professional pest control company to monitor rodent activity. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Upstairs bar area contains a significant amount of filth on the floor, including broken wine glasses, grease, and grime. Corrective Action(s): Please do a deep clean of the upstairs bar before the bar opens on Friday. Also, please remove the glasswasher and clean the area behind it. Run wire shelving through dishwasher to remove mould and grime. A follow-up inspection will be conducted to ensure that this has been adequately done. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler on right-most side of cook line AND stand-up glass cooler were both at 5.9C at time of inspection. The temperature did not decrease for a period of 1 hour. Corrective Action(s): Proteinaceous foods including cooked meats and chicken, eggs were removed from both coolers and placed into the walk-in cooler. Call a technician to service the cooler so that it reaches a temperature of 4C or cooler. Do not place any potentially hazardous foods into the coolers until they 4C or cooler. Violation Score: 3

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

Comments

Routine inspection conducted of kitchen and bar area: 1) General comments / Administrative - Handwashing sinks adequately stocked with hot/cold running water, liquid soap, and paper towels in downstairs bar, upstairs bar, client and employee washrooms, and kitchen - Executive Chef has recently taken FoodSafe 1 (expires Nov 2022) - excellent - Client and employee washrooms in sanitary condition - Permit posted and up-to-date 2) Temperatures (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders) - Walk-in cooler at 3C - Walk-in freezer at -23C - Cooler inserts at 4C - Hot-held sauces at 61C - Cold holding units are equipped with an accurate thermometer 3) Kitchen Area - Kitchen is generally in good sanitary condition - High-temperature dishwasher reaches final rinse cycle of 75C at the plate - good - Sanitizing pails and sanitizer spray bottles contain 200 ppm quaternary ammonium compound (quats). Mutli-quat sanitizer dispenser releases 200 ppm quats - Dry storage area is clean and organized - chemicals are stored separately from all dry storage goods. - All food items and cans are elevated at least 6" off floor - good - Utensils, can-opener, deli slicer, dough mixer are in sanitary condition - Flour, rice in pest proof storage containers 4) Bar Area (Downstairs) - Nozzles and dispensers are covered with plastic wrap when not in use - good - Beverage / bar coolers at 4C - Limes and lemons securely stored in containers - Glasswasher contains 12.5 ppm iodine residual in final rinse cycle 5) Bar Area (Upstairs) - Not operational at time of inspection - As noted above, bar area is in very poor sanitary condition - Bar area upstairs was not in operation at time of inspection - Iodine glasswasher contained approximately 0 ppm quats at time of inspection. Bar was not in operation today - please correct this by Wednesday - Note: As stated above, entire bar area is to be cleared and deep-cleaned. All unnecessary bottles / equipment in upstairs bar should be discarded or relocated Note regarding temperature logs: - Temperature logs present but NOT properly maintained. Prep cooler logs indicate that the pizza cooler was above 8C Wed AM, Wed PM, and Thurs PM yet no corrective actions were implemented. This is not acceptable. If a cooler is above 4C, corrective actions must be implemented (e.g. moving proteinaceous foods to another cooler, repairing cooler). Follow-up inspection will be conducted to ensure that temperature logs are adhered to according to your food safety plan