INSPECTION REPORT Health Protection SDHI-CP3SAS

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 February 15, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Andy Slinn		NEXT INSPECTION DATE February 22, 2023
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Hand washing station next to back door observed obstructed by laundry bin and cardboard boxes. 2. Hand washing station in kitchen is not supplied with liquid soap during time of inspection. Staff placed soap in the dispenser during inspection. 3. Hand washing station in staff washroom is not supplied with single use hand-drying method (paper towel). Staff placed paper towel roll in the staff washroom during inspection. 4. Hand washing station in sushi preparation/dessert bar area is not supplied with hot water during inspection. Staff stated that the hot water leaks and is temporarily turned off. Hot water is easily turned on next to this hand washing station and is dispensed at an adequate supply. Preparation sink is available for hand washing, available with hot and cold running water as a temporary hand washing station. Corrective Action(s): Move all cardboard boxes and obstructions away from the handwashing station to promote frequent hand washing by staff and to prevent potential contamination of food. Maintain all hand washing stations unobstructed and adequately supplied with hot and cold running water, liquid soap and paper towel at all times to ensure staff are washing their hands properly before handling food. Violation Score: 15

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Few fruit flies observed in the bar during inspection. No traps observed in place. Corrective Action(s): Monitor fruit fly population and contact pest control if the population increases. Apply fruit fly traps around the bar in non-food preparation areas. To be corrected by: immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hand washing station at front dessert/sushi bar station is observed leaking when the hot water is turned on. Hot water is easily turned on next to the basin when necessary. Staff stated that a plumber is expected to visit to assess and fix the hot water within one week. Corrective Action(s): Repair the leaking faucet. Keep the hot water on at this hand washing station or use the preparation sink at this station as a temporary handwashing station until the hot water at the hand sink is repaired. To be corrected by: Feb 22, 2023 Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 3'C - 2-door freezers (X3) at or below -19'C - Bar coolers at or below 4'C - Sushi/dessert bar coolers measured at or below 4'C (top and bottom) - Coolers in upstairs storage area measured at or below 4'C - Preparation coolers in cooking line (drawers) measured at or below 4'C - NOTE: Sandwich cooler inserts measured between 5-6'C. Sandwich door is observed open. Remind staff to close the sandwich insert door as much as possible to prevent cooler temperatures from rising above 4'C. Monitor temperatures as per approved food safety plan - Hot-holding units measured at or above 60'C - Temperature logs are maintained - good! - General sanitation of premise is satisfactory - Hand washing stations at bar supplied with hot and cold running water, liquid soap and paper towel - Low-temperature chemical dishwasher measured at 100 ppm chlorine concentration with test strip - Glasswasher at bar measured at 25 ppm iodine concentration - Low-temperature chemical dishwasher at bar measured at 100 ppm chlorine concentration with test strip - QUATs sanitizer in spray bottles (X5) measured at 200 ppm QUATs concentration - Chemicals are stored away from food - All food observed covered and stored at least 6 inches off the floor - Raw meat observed stored away from ready-to-eat foods - First-in-first-out method is in use (time stamps available on food containers) - Ice machines (X2) observed in sanitary condition - FOODSAFE Level 1 trained is available on site - Staff observed wearing clean uniforms. Hair nets available on site *REMINDER: chef to submit copy of FOODSAFE Level 1 training certificate by email to the health inspector for verification - Permit posted in a conspicuous location on site Notes: - Follow-up inspection to be conducted on Feb 22, 2023 in regards to outstanding violation(s) Please contact the health inspector for any questions or concerns.