INSPECTION REPORT Health Protection JCHY-D2GRPQ

PREMISES NAME Hawthorne Beer Market & Bistro		Tel: (604) 576-5666 Fax:
PREMISES ADDRESS 5633 176th St Surrey, BC V3S 4C4		INSPECTION DATE February 15, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Aaron Hotell		NEXT INSPECTION DATE February 22, 2024
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: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed underneath the following areas: -Stand-up freezers, preparation coolers, dishpit area. -Work desk in office area. -Dry Storage shelving units. Corrective Action(s): Clean and sanitized aforementioned areas. Corrected by: February 22, 2024. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Pooling grease, water, and built-up of debris/grease observed underneath the stove top area at cookline. THIS IS A REPEAT VIOLATION. PICTURES TAKEN. Corrective Action(s): Clean and santizie the aformentione dareas. Ensure daily cleaning underneath hard to reach areas are conducted to prevent built-up of grease,, food debris, and pooling of water. Corrected by: February 22, 2024. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): No staff with valid FOODSAFE Level 1 certification on-site at time of inspection. Corrective Action(s): Ensure at least one staff must have valid FOODSAFE LEvel 1 certification at all times during operations. Violation Score: 1

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

Comments

Routine Inspection conducted today. Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. QUATs dispenser and spray bottles at 200ppm. Glasswasher measured at 12.5 iodine final rinse. Low-temperature dishwasher measured at 50ppm chlorine. Food preparation sink available. Prep coolers, walk-in cooler, undercounter bar coolers, and stand-up cooler measured at 4C or lower. Stand-up freezer and chest freezer measured at -18C or lower. Hot-holding units measured at 60C or higher. Ice machine, exhaust hood vents observed to be in sanitary condition. Ice scoops observed outside ice machine. Food observed to be stored at least 6 inches off the floor. NOTE: Ensure at least one staff must have valid FOODSAFE Level 1 certification able to present to inspector for validation at all times during operation of business. Have pest control reports readily available for inspector's review. Overall, facility is well organized.