INSPECTION REPORT Health Protection ALUI-AQBT84

PREMISES NAME Sunny's Clydesdale Inn Pub		Tel: (604) 576-2826 Fax:
PREMISES ADDRESS 17630 56th Ave Surrey, BC V3S 1C5		INSPECTION DATE August 17, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Harry Pamma		NEXT INSPECTION DATE August 23, 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 3 large plastic tubs of freshly cooked chicken wings were being cooled at room temperature. The internal temperature measured 40-45 deg C. Staff said they were cooked 10 mintues ago. Corrective Action(s): 1) Do not use plastic tubs for your chicken wings, use your metal pans. 2) Do not cool them in such large batches, use more pans and less amounts of chicken in each pan. 3) Cool from: 60 degrees C ---> 20 degrees C in 2 hours, and 20 degrees C ----> 4 degrees in four hours. You can use an ice bath if you wish to speed up the cooling process. All chicken wings were placed into the metal shallower pans and then into the walk in cooler. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Chicken wings left to cool out at room temperature, were at 40 deg C (after 10 minutes, according to staff) 2) Several food items placed on ice (cut tomatoes, cheese slices, pieces of lettuce) were at 12-13 deg C, there since the morning. Corrective Action(s): 1) Chicken wings moved to walk in cooler. 2) All food items on ice were discarded. Since you do not have a prep cooler, keep all your cut vegetables/potentially hazardous foods in your walk in cooler or in the domestic upright cooler. If you wish to keep sliced tomatoes/veggies out, you will need to submerse them in an ice bath (mixture of ice AND water) and ensure the containers are fully submersed so that the entire container is cold, not just the bottom that is touching the ice. This is only acceptable for foods to be used within 2 hours, otherwise place these food items in one of your coolers or obtain a prep cooler. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Several large containers of chicken wings were sitting out uncovered. Several flies were flying around kitchen and were on counters, walls, and other surfaces. 2) The large containers with chicken wings were plastic bus trays, meant for dishes. These are not meant for food as there are chemicals/dyes in these bins that can leach into the food. 3) Sticky fly traps with many flies on them were hanging right above one of the prep areas. Place all sticky traps away from any food prep areas so that flies dont potentially drop into the food or surfaces below). Corrective Action(s): 1) Cover all foods to protect them from contamination. Otherwise, pests (like flies) can land on them and contaminate them. 2) Use your metal trays instead of the plastic buckets 3) Move sticky traps to non food prep areas. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Flies observed throughout kitchen and several flies on the 2 sticky traps hanging in the kitchen. Corrective Action(s): Improve sanitation, keep back door closed (back door has screen), and ensure all food is covered. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There is significant amount of oil debris/buildup along the sides of the cooking equipment. Staff said the fryers/cooking line equipment are very heavy and they cannot move it to clean the sides of them properly. This is what has led to the large amount of grime/grease buildup. There is also grease buildup on the floors underneath the equipment, but not as much as in between. Corrective Action(s): Thoroughly clean these surfaces (floors and sides of cooking equipment). If staff are unable to move these pieces of equipment, hire a company to come and clean them. Correct by: This Week Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Walk in cooler: one of the two fans was not working. Temperature in cooler had risen to 7 deg C, food still maintaining internal temp of <4 deg C. Staff indicated that the cooler fan was working earlier. Corrective Action(s): Maintenance person arrived on site during inspection and repaired fan. After waiting 10 minutes, ambient air temperature of walk in cooler returned to 3 deg C. Ensure to consistently maintain temperature logs every day and ensure that both cooler fans are running at all times, as this is your largest cooler and contains most of your food items. Violation Score: 9

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

Comments

Facility has 2 compartment sink that they also use as a handsink (soap and paper towels available)-- previously approved. ok Bar has handsink: soap, paper towels, hot/cold running water available Chemical dishwasher achieved 50 ppm chlorine residual Dry storage area requires some organizing Bleach sanitizer in rag bucket at 100 ppm chlorine residual Upright domestic cooler: 3 deg C Freezers at -18 deg C or less no hot holding at time of inspection Glasswasher in bar area at 12.5 ppm iodine Follow up inspection to be conducted.