INSPECTION REPORT Health Protection 244458

PREMISES NAME Sunny's Clydesdale Inn Pub		Tel: (604) 576-2826 Fax:
PREMISES ADDRESS 17630 56th Ave Surrey, BC V3S 1C5		INSPECTION DATE July 17, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Harry Pamma		NEXT INSPECTION DATE July 18, 2018
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: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The kitchen walk-in cooler was at 71C At the time of the inspection, the walk-in cooler door was observed to be opened and closed very frequently due to receiving of food products. Corrective action: Move all potentially hazardous food such as cooked meat, cheese, etc to the upright cooler. All food needs to be kept at/or below 4C to ensure bacteria growth on the food is kept at minimum. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Low-temperature dishwasher did not achieve a final rinse chlorine concentration of 50ppm. (required: minimum 50ppm residual chlorine concentration at the plate level) Date to be corrected by: Immediately Corrective action: Repair the dishwasher immediately. Contact your dishwasher service company for the repair. In the mean time, use only single-use utensils until dishwashe is repaired. Proper dishwashing is required to ensure bacteria does not survive on any food contact surfaces (ie. plates, tongs) Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low-temperature dishwashe did not dispense any sanitizer. Corrective action: Repair dishwasher immediately. to dispense sanitizer at a minimum of 50ppm chlorine residual concentration at plate level. Properly working dishwasher is important to lower the bacteria load on the plates & utensils. Date to be corrected by: Immediately Corrective Action(s):

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

Comments

General comments: -2-compartment sink (also used as a handsink) is equipped with hot & cold running water, liquid soap, single-use paper towels. -Upright cooler is at 3.3C -Chest freezer (#1) at -7.0C -Chest freezer (#2) at -10.0C -Chest (#3) at -6.1C -Chest freezer (#4) at -8.0C _Surface sanitizer for food contact surface at 100ppm bleach concentration. in rag bucket. -General sanitation satisfactory -All food stored off floor -Kitchen hood/canopy clean. Next service due on October, 2018. -Operator has Food safe Level One certificate which expires in 2022. Bar -Handwashing sink equipped with hot/cold running water, liquid soap, single-use paper towel. -Glassware washer achieved a final rinse iodine concentration of 12.5ppm -Ice used for the drink was clean. -All beverage dispensers have clean dispenser heads. -General sanitation satisfactory.