INSPECTION REPORT Health Protection JCHW-D3JQHP

PREMISES NAME The Taphouse		Tel: (604) 583-8828 Fax:
PREMISES ADDRESS 15330 102A Ave Surrey, BC V3R 7R6		INSPECTION DATE March 20, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wayne Ferguson		NEXT INSPECTION DATE 5 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: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): No sanitizer available in food preparation areas. Corrective Action(s): Ensure each food preparation area is supplied with a food grade sanitizer to allow for proper sanitizing of food contact surfaces. Quats at 200ppm was supplied at each food preparation area at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Scoop was stored in an ingredient container, with the handle in direct contact with the ingredients. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease/oil build-up was observed around the vent hood canopy. Grease/oil was dripping from the canopy to the floor. Corrective Action(s): Ensure facility is maintained in a sanitary condition to prevent potential pest attraction and a potential fire hazard. Do not turn off the fan, which is designed to remove grease laden vapours from the kitchen. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottles in the kitchen and bar are were unlabelled. Corrective Action(s): Ensure all container are properly labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals. Containers will need to be checked regularly and relabelled as needed. Violation Score: 3

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

Comments

Bar: -Under counter cooler (dairy) was at 4C. -Chest freezer was at -15C. -Handwash station was accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles were tested at 200ppm. -Bar glass washer had a final rinse of 12.5ppm iodine on the glass surface (minimum of 12.5ppm required for proper sanitizing). -Bar area was clean and sanitary at the time of inspection. Kitchen: -Walk-in cooler was at 2C. -Walk-in freezer was at -15C. -Cook line prep coolers (3 units) were at or below 4C (top and bottom). -Cooler unit below oven was at 4C. -Upright cooler was at 3C. -Service area counter top cooler was at 2C. -Chest freezer was at -16C. -Hot holding was greater than 60C. -Cooked chicken wings were properly cooled and were at 4C. -Chemical dishwasher had a final rinse temperature of 74C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). Wash temperature gauge indicated approximately 55C (data plate requires 65C) - recommended to contact a service technician regarding the wash temperature. -Quats sanitizer dispenser was at 200ppm (2-compartment sink). -Quats sanitizer spray bottles were at 200ppm. -Handwash stations accessible and supplies with hot and cold running water, liquid hand soap, and single use paper towels. -Tongs stored in hot water along the cook line. -Ice machine was found to be clean and sanitary. Scoop stored in a sanitary manner. -Raw meats properly stored below ready-to-eat foods. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operator. Pest issues have improved significantly -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until February 06, 2029 -Please contact the inspector if you have any questions or concerns. -Signature not required.