INSPECTION REPORT Health Protection JCHW-AQFTA5

PREMISES NAME Edith and Arthur Public House		Tel: (604) 503-3477 Fax:
PREMISES ADDRESS 8410 160th St Surrey, BC V4N 0V7		INSPECTION DATE August 21, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Andre Bourque		NEXT INSPECTION DATE August 25, 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 = 26

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous foods were probed at 8C and 10C in the prep cooler closet to the walk-in cooler and centre unit. Corrective Action(s): Cold potentially hazardous foods must be stored below 4C to prevent the growth of pathogens and or the formation of toxins. Technician will be on-site today to service cooler unit. While cooler unit is being service, ice will be used to maintain potentially hazardous foods at 4C. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Insert of cooked food made approximately an hour ago was at 28C at the exterior of the insert and 40C in the centre of the containers. Food was cooled in an ice bath. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. If food is cooled in an ice bath, food must be stirred to promote rapid cooling. Food was placed into an ice bath with stirring for additional cooling at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Old food and utensils were found accumulating under equipment. Drain in the walk-in cooler also needs more attention. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times. Correction date: Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2 of the 3 kitchen prep coolers (cooler closest to the walk-in cooler and centre unit) were at 8C and 10C. Corrective Action(s): Service cooled holding unit and ensure it can maintain 4C or less at all times. Correction date: Aug 23, 2017 Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -10C. -Prep cooler (furthest from walk-in cooler) was at 4C (top and bottom). -Hot holding was greater than 60C. *Temperature records are not completed daily. Temperatures must be checked and recorded daily to ensure cold holding temperatures are being maintained. -Chemical dishwasher had a final rinse of 50ppm to 100ppm chlorine disinfectant on the dish surface (minimum 50ppm required for proper sanitizing). -Bar glasswasher had a final rinse of 12.5ppm iodine sanitizer on the glass surface (minimum 12.5ppm required for proper sanitizing). -Quats sanitizer dispenser was tested at 200ppm. -Quats sanitizer spray bottles properly labelled and tested at 200ppm to 400ppm. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Bar handwash station needs a soap dispenser for the liquid hand soap. -Large containers of hot potentially hazardous foods are cooling using a cooling wand. -Knives are stored in a container of warm water and is changed every 1 to 2 hours. -Facility is serviced by a professional pest control operator on a routine basis. Pest issues in the kitchen have improved significantly - one dead rodent found in a tin cat in the hallway by the ice machine. *Pest control operator has placed a black bait box by the dishwasher. Do not use rodent poisons in the kitchen - may potentially contaminate foods, equipment, and/or food contact surfaces. -General food storage practices satisfactory. Raw meats were found stored below ready-to-eat foods. One container of tomatoes was double stacked on diced tomatoes. Ensure items are not directly double stacked on top of one another without a proper physical separation between the items. -Dry ingredient scoops were stored in a sanitary manner. -Facility is no longer using deli slicer. -Please contact the inspector if you have any questions or concerns.