INSPECTION REPORT Health Protection SDHI-CGWVTX

PREMISES NAME S & L Kitchen & Bar South Surrey		Tel: (604) 542-8580 Fax: (604) 505-3479
PREMISES ADDRESS 10 - 16051 24th Ave Surrey, BC V3S 9H7		INSPECTION DATE August 2, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Andy Slinn		NEXT INSPECTION DATE August 09, 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: High (≥30) Total Score = 47

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous food stored in cooler drawers (X6) under the cooking line and in an undercounter cooler in upstairs storage area against the wall stored at 12'C to 16'C. Drawer temperatures and undercounter sandwich cooler were measured with a probe thermomter. Potentially hazardous foods were stored in the cooler for >2 hours. Staff voluntarily discarded all potentially hazardous foods from the drawers (X6) and from the upstairs undercounter cooler during time of inspection. Corrective Action(s): Do not store any potentially hazardous food in the cooler drawers under the cooking line and in the undercounter cooler in the upstairs storage area. Ensure the coolers are equipped with thermometers to monitor the temperatures. Store all potentially hazardous foods in a functioning cooler which is able to maintain 4'C or less at all times. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): In-use utensils at the cooking line observed stored in room temperature water. Staff placed ice in the containers holding the utenils during the time of inspection. Corrective Action(s): Ensure all in-use utensils are stored in ice water to prevent time-temperature abuse, microbial growth and/or toxin production, and contamination to food. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing stations (X4) were not supplied with paper towel during time of inspection. The manager placed paper towel at each hand washing station during inspection. Staff mentioned that the dispensers were being replaced this afternoon. Paper towel dispensers were replaced during inspection and observed functioning. Corrective Action(s): All hand washing stations must be supplied with hot and cold running water, liquid soap and paper towel at all times to facilitate proper, adequate and frequent hand washing by food handlers. Failure to supply a single use hand drying method in a convenient location next to the hand washing station can lead to improper hand drying methods and can lead to contamination of food. Violation Score: 15

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Few house flies and drain flies are observed on site during time of inspection. Pest control company is contracted to complete monthly inspections. No traps observed in place during inspection. Corrective Action(s): Monitor fly population and install sticky fly traps in non-food preparation areas as necessary. Contact pest control to assess and install traps as necessary. Ensure all food is protected from potential contamination from flies by keeping foods covered at all times. Ensure all point-of-entries are blocked by keeping all doors and windows closed. To be corrected: immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cooler drawers (X6) under the cooking line and undercounter cooler in the upstairs preparation area measured at 12'C to 16'C with a probe thermometer during time of inspection. All potentially hazardous foods were removed from the coolers during inspection. Corrective Action(s): Repair coolers to ensure they are maintained at or below 4'C or lower to adequately store potentially hazardous foods. Ensure all coolers are equipped with a thermometer to adequately monitor the temperature. The temperature reading outside the cooler is not an accurate representation of the inside cooler temperature. Monitor and record cooler inside cooler temperatures with the available temperature logs at least two times daily. Do not store any food in these coolers until they are verified to be functioning adequately by the health inspector. To be corrected by: Aug 9, 2022 Violation Score: 9

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 4'C - Sandwich coolers in front of cooking line measured at or below 4'C - Sandwich and undercounter coolers at front sushi bar measured at or below 4'C - Coolers at bar measured at or below 4'C - All stand-up stainless steel freezers in upstairs preparation area measured at or below -18'C - Temperature logs are maintained and verified during inspection - General sanitation of premise is satisfactory - QUATs sanitizer in spray bottles (X3) measured at 200 ppm QUATs concentration - Chemical dishwasher in kitchen measured at 50 ppm chlorine concentration with test strip - Chemical glasswasher in bar measured at 100 ppm chlorine concentration with test strip - Glasswasher at bar measured at 25 ppm iodine concentration with test strip - Ventilation hood kept in good sanitary condition - Ice machine kept in good sanitary condition - Pest control company contracted to complete monthly inspections - All food observed stored at least 6 inches off the floor and covered - Ready-to-eat foods are stored away from raw meats - First-in-first-out method is implemented (time stamps available on pre-portioned food containers) - Staff observed wearing clean uniforms Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.