Fraser Health Authority



INSPECTION REPORT
Health Protection
AHEN-BH6SNC
PREMISES NAME
Green Timbers Pub		Tel: (604) 588-6587
Fax:
PREMISES ADDRESS
9167 148th St
Surrey, BC V3R 3W7		INSPECTION DATE
October 21, 2019		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Jeff Tennant		NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 3
309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation: Spray bottles containing QUATS sanitizer were not labelled to identify the contents.
Corrective Action(s): Please label the QUATS sanitizer spray bottles to identify the contents; Correct today.
Violation Score: 3

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Three door under-the-counter cooler did not have a thermometer inside it based on the checks by the EHO, Manager, and staff member.
Corrective Action(s): Ensure there is a thermometer inside the three door cooler; Correct within 1 week. In the meanwhile, use the probe thermometer or another thermometer to check the ambient temperature.
Violation Score: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
Observation: Operator stated that they have not yet renewed their FOODSAFE Level 1 certificate.
Corrective Action(s): Please re-take a FOODSAFE Level 1 full course or equivalent course to renew FOODSAFE Level 1 training. Refer to www.FOODSAFE.ca. Email a copy of your FOODSAFE Level 1 certificate to the district Environmental Health Officer of Fraser Heatlh.
Violation Score: 1

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

Handwashing station in the kitchen, handsink at the bar, and handsink in the staff washroom were adequately supplied.
Walk-in-cooler, prep. cooler, and under-the-counter cooler were at or below 4 degrees C.
Freezers were at or below -18 degrees C.
Hot-held food was at or above 60 degrees C.
A probe thermometer was available on-site.
Dishwasher final rinse chlorine sanitizer was at least 50 ppm at the plate.
2-compartment sink was supplied with hot and cold running water.
Glasswasher final rinse chlorine sanitizer was at 50 ppm.
200 ppm QUATS sanitizer was available inside spray bottles.
No signs of recent pest activity were present at the time of inspection.
Ventilation hood and ice machine were in a clean condition.
Please contact the district Environmental Health Officer if you have any questions.