INSPECTION REPORT Health Protection ALUI-BFESC2

PREMISES NAME Sunny's Clydesdale Inn Pub		Tel: (604) 576-2826 Fax:
PREMISES ADDRESS 17630 56th Ave Surrey, BC V3S 1C5		INSPECTION DATE August 26, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Harry Pamma		NEXT INSPECTION DATE August 29, 2019
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: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bags of chicken wings were left to thaw in 2 compartment sink. Corrective Action(s): Do not thaw frozen foods here. These are your only sinks in the kitchen and should not be filled with frozen food. Thaw them in your walk in cooler. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some grease debris observed underneath cooking line (particularly around the legs of the equipment) and some food debris observed behind chest freezers in dry storage room. Corrective Action(s): Clean above mentioned areas. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Prep cooler not working. All foods had already been placed on ice (only enough for a meal service, ice is not a permanent solution). 2) Faucet at 2 compartment sink leaks when hot water is turned on. Corrective Action(s): Repair prep cooler and faucet Correct by: ASAP Violation Score: 3

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

Comments

Routine inspection conducted: Kitchen area Facility has 2 compartment sink that they also use as a handsink (soap and paper towels available). Hot/cold running water available. Chemical dishwasher achieved 50 ppm chlorine residual Bleach sanitizer in rag bucket by dish pit area at 100 ppm chlorine residual. Walk in cooler: 3.8 deg C All freezers at -18 deg C or less Hot holding at 60 deg C or greater No signs of pests Foods in coolers are covered Bar Area Bar has handsink: soap, paper towels, hot/cold running water available Alcohol cooler at 3 deg C Glasswasher achieved 12.5 ppm iodine residual Staff on site has valid FoodSafe certificate.