INSPECTION REPORT Health Protection MBEK-CRFRDP

PREMISES NAME Green Timbers Pub		Tel: (604) 588-6587 Fax:
PREMISES ADDRESS 9167 148th St Surrey, BC V3R 3W7		INSPECTION DATE May 2, 2023	TIME SPENT 1.66 hours
OPERATOR (Person in Charge) Jeff Tennant		NEXT INSPECTION DATE May 05, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

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 preparation cooler was measured at 11 degrees C (internal temperature). Corrective Action(s): It was stated that food was placed into prep cooler this morning (less than two hours). Food transferred to working undercounter cooler next to prep cooler (adequate storage space). Few items (coleslaw, deli meat) voluntarily discarded). Ensure potentially hazardous food is not stored in this cooler until it is capable of maintaining 4 degrees C or less. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine has buildup of what appeared to be mildew/mould on plastic panel covering ice maker and also along upper plastic edge within large ice storage compartment. Corrective Action(s): Discard ice. Ensure interior surfaces are properly cleaned and sanitized. Date to be corrected by: May 3, 2023. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No santiizer detected in bottle containing quats sanitizer (as stated by cook). No other food contact surface sanitizer available for use in kitchen. Corrective Action(s): Contents discarded. Quats sanitizer bottle refilled and tested at 200 ppm quats. Ensure a food contact surface sanitizer (e.g. 200 ppm quats) is available for use in front bar and back food prep areas at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 5

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Visible gap observed under back door. Corrective Action(s): Ensure gap is properly covered/sealed to prevent pest entry at this point. Date to be corrected by: May 16, 2023. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler measured 9 degrees C (ambient). Corrective Action(s): Ensure cooler is serviced/replaced as necessary so that it is capable of maintaining food at 4 degrees C or less. Date to be corrected by: May 4, 2023. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Multiple chemical spray bottles not labeled. Corrective Action(s): Ensure all chemicals, cleansers, and similar agents are properly labled to identify contents. Date to be corrected by: Today. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No thermometer available in 3-door undercounter cooler. Corrective Action(s): Provide a thermometer that is accurate to 1 degree C for this cooler. Date to be corrected by: May 4, 2023. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on duty had FOODSAFE Level 1 or equivalent certification. Corrective Action(s): Ensure at least one staff member, in the operator's absence, has FOODSAFE Level 1 or equivalent. Date to be corrected by: May 3, 2023. Violation Score: 1

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

Comments

Routine health inspection. Coolers (with one noted exception; refer to violations) at 4 degrees C or less. Freezers at -18 degrees C or less. Hot holding internal food temperatures at 60 degrees C or more. Raw animal products not stored above ready-to-eat foods. Probe thermometer available on site. Hand sinks supplied with hot and cold running water, liquid soap, and paper towels. Low temperature dishwasher measured at 50 ppm chlorine in the rinse residual at the utensil surface (minimum required: 50 ppm chlorine). Bar glasswasher measured 50 ppm chlorine in the rinse residual at the utensil surface (minimum required: 50 ppm chlorine). Food equipment such as deli slicer in sanitary condition. Bar ice bin in sanitary condition. Scoop stored safely. Food and chemicals stored separately. No signs of recent pest activity observed at time of inspection.