INSPECTION REPORT Health Protection TCHN-CWSLS6

PREMISES NAME Old Surrey Restaurant		Tel: (604) 596-2313 Fax:
PREMISES ADDRESS 13483 72nd Ave Surrey, BC V3W 2N7		INSPECTION DATE October 19, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Philip Aguirre		NEXT INSPECTION DATE 6 Months
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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Sanitizer (pail) measured too strong at start of inspection. Test strip bleached out. **Corrected during inspection** Educated staff on proper mix ratio for food contact surfaces. Sanitizer remade and measured 100ppm by end of inspection Rinse all food contact surfaces to remove bleach residue. 2. Dishwasher measured 0ppm bleach at start of inspection. Bottle of sanitizer observed to be empty. Sanitizer lines also dry at time of inspection. **Corrected during inspection** Sanitizer replaced and lines primed. Dishwasher measured to have 100ppm bleach by end of inspection. Staff needs to check sanitizer of dishwasher with test strip at least twice a day (Start of Day, End of day). Logs maintained, but may not be correct (read 200 100). All equipment needs to be cleaned and sanitized as it is unknown when sanitizer ran out. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: *REPEAT* (Since April 2022) Droppings observed in the following areas: - Basement, near wine storage, near chairs/stools - Basement, in wine storage near boxed wines - Kitchen, corner of dishwashing area - Kitchen, behind cooler/freezer units Captures observed under basement laundry sink and barsink. Ensure staff understand captures need to be cleaned an pest control company notified. Corrective Action(s): Notify pest control company of activity. Follow through with pest control company recommendations on eliminating pest and removing pest droppings. If no recommendations are provided by the technician, ask for recommendations. Clean areas of droppings. Do not sweep, vacuum, or spray area with solution. Soak area in bleach solution made of 1 part bleach : 9 parts water (1:9; e.g. 100mL bleach, 900mL water). Monitor area for new rodent activity. Correct by: immediately Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: *REPEAT* (Since Feb 2023) Some areas have build up of food debris and clutter (e.g. under bar sink, dishwashing sink, hallway to walk-in freezer) Corrective Action(s): Please clean/declutter identified areas. Recyclables should be stored neatly to reduce potential pest nesting areas. Food debris needs to be cleaned to reduce food source of pest. Correct by: immediately Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cutting board (Bar side) observed to be heavily scored. Grey colouring developing in white cutting board. Corrective Action(s): Repair/replace cutting board. Correct by: immediately Violation Score: 3

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

Comments

Routine inspection conducted Temperatures: 3 door undercounter cooler (bar side): 1.0°C 2 door upright cooler: 2.4°C upright freezer: -19.0°C 4 compartment main cooler: 3.7°C 2 door display cooler (staff area): 2.3°C Walk-in cooler: 4.1°C Chest freezer: -16.4°C Reach-in freezer: -14.9°C Sanitation: 2 compartment sink used as handwash station, mop sink and prep sink. Station is equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle Sink must be washed, rinsed and sanitized prior to use as a prep sink Bleach sanitizer measured 100ppm by end of inspection Mix 1/2 tsp household unscented bleach / 1 L water Low temperature dishwasher measured 200ppm chlorine by end of inspection Temperature logs maintained Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. Cutting boards stored in a sanitary manner Mop bucket stored in empty mop bucket General: Facility serviced by professional pest control company monthly. Last visit from pest technician around 2 weeks ago.