INSPECTION REPORT Health Protection ALUI-AP7UFW

PREMISES NAME Hawthorne Beer Market & Bistro		Tel: (604) 576-5666 Fax:
PREMISES ADDRESS 5633 176th St Surrey, BC V3S 4C4		INSPECTION DATE July 12, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Aaron Hotell		NEXT INSPECTION DATE July 17, 2017
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various potentially hazardous food items in 3 prep coolers: sauces, raw meats, cut vegetables were at 7-9 deg C in the prep coolers. Corrective Action(s): All foods moved to walk in cooler as foods had not been placed in the prep coolers for >2 hours. Please note that any foods kept at >4 deg C for more than 2 hours must be discarded. Only keep enough food in the prep inserts for a 2 hour period, do not leave food in the inserts overnight as they are likely to be exposed to warm temperatures due to the opening/closing of the tops and bacteria will grow during these fluctuations and produce toxins on your food that can cause foodborne illness. Violation Score: 5

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: No temperature logs available on site. Corrective Action(s): Begin maintaining temperature logs, especially because of the issues with your prep coolers today. If staff are checking temperatures regularly, they will be able to address the problems with cooler temperatures before it becomes a health hazard. Correct Immediately. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 3 prep coolers (2 across cooking line, one by the walk in cooler) were at temperatures of 7-10 deg C. In the one prep cooler by the walk-in, the right side was at 8 deg C while the left side was at 3 deg C and ice was visible at the bottom. Corrective Action(s): Get your coolers looked at and serviced so they they maintain internal temperatures of <4 deg C. All potentially hazardous foods that were at >4 deg C (probed) were moved to walk in cooler. Correct Immediately Violation Score: 15 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Obtain thermometers for the two prep coolers across the cooking line. Corrective Action(s): All coolers MUST have thermometers. Correct by; Today Violation Score: 1

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

Comments

Handsinks have liquid soap, paper towels, hot/cold running water. Ensure ALL designated handsinks have their own individual liquid soap and paper towels. Chemical dishwasher achieved 50 ppm chlorine residual on rinse cycle Glasswasher achieved 12.5 ppm iodine residual on rinse cycle Walk in cooler at 2.3 deg C Drinks cooler with the dressings was at 1.2 deg C Freezer in dry storage at -10 deg C General sanitation satisfactory; ensure to continually clean under the cooking line and remove and debris. No signs of pests

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-AP7UFW
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment