INSPECTION REPORT Health Protection JCHW-CKHQE8

PREMISES NAME Guildford Station Pub		Tel: (604) 582-2800 Fax:
PREMISES ADDRESS 10176 154th St Surrey, BC V3R 4J6		INSPECTION DATE October 24, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 31, 2022
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 = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep cooler (right side) inserts were at 6-8C. Bottom was at 4C. Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C to prevent the growth of pathogens and or the formation of toxins. Food in the inserts were placed on ice for use during the rush periods to maintain temperatures at 4C Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops were stored inside dry ingredient containers. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler (right side) inserts were at 6-8C. Corrective Action(s): Service or adjust cooler to ensure it can maintain foods at 4C or less on a consistent basis. Bottom cooler was at 4C. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer pail in the cook line was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled when the labels fade or wear off. Violation Score: 3

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

Comments

-Walk-in coolers were at 2C and 3C. -Alcohol walk-in cooler was at 4C. -Walk-in freezer was at -18C. -Prep cooler (left side) was at 4C (top and bottom). -Cooler located under the grill was at 4C. -Pizza oven area cooler was at 4C. -Bar area cooler was at 4C. -Upright freezer was at -12C. -Hot holding was greater than 60C. Foods are cooked to greater than 74C prior to hot holding. -Foods were cooked to greater than 74C. -Wings were rapidly cooler and were at 4C. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Glasswasher had a final rinse of 50ppm chlorine on the glass surface during the final rinse (minimum of 50ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer dispenser was at 200ppm. -Quats sanitizer spray bottles were at 200ppm. -Slicer was found to be clean and well maintained. Slicer properly disassembled for cleaning and sanitizing. -General sanitation good at the time of inspection. -Washroom clean and sanitary. Handwash stations supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until July 21, 2027. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COIVD-19.