INSPECTION REPORT Health Protection TCHN-C2PLWN

PREMISES NAME Hawthorne Beer Market & Bistro		Tel: (604) 576-5666 Fax:
PREMISES ADDRESS 5633 176th St Surrey, BC V3S 4C4		INSPECTION DATE May 3, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Aaron Hotell		NEXT INSPECTION DATE 6 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 26

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Spray bottle of QUATS sanitizer measured 50ppm at server station. Staff could not inform inspector as to when bottle was filled. *Corrected during inspection* Alternate bottle of QUATS available in kitchen area. Strongly recommended to empty out all QUATS sanitizer bottles at the end of the day and refill at start of shift. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Bar side: metal scoop observed stored in bucket of ice. Potential contamination if handle falls into ice and if staff hands touch ice to retrieve scoop. *Corrected during inspection*: Ice scoop removed and stored outside of ice bin. Kitchen side: food (pasta noodles) stored in mixing bowl on the walk-in cooler floor, under fan (near entrance). Food should not be stored on floor as potential contaminates can fall into product when staff walks by. Corrective Action(s): Refresh staff on proper storage methods of food. Foods should be kept off the floor, and covered when in storage. Correct by: immediately Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Droppings observed under shelving of dry storage area. Corrective Action(s): Clean up droppings, sanitize area and monitor area for more droppings. Use appropriate PPE as necessary (e.g. goggles, masks). Should droppings reoccur, contact professional pest control company to eliminate pest issue. Correct by: immediately Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Gap observed under and around door to emergency/rear exit. Screen door present, but also does not seal bottom or sides. Potential entryway for pests. Corrective Action(s): Seal door such that no light is observable coming in from the outside. Correct by: Immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Bar side: 1. build up inside soda gun nozzle 2. build up in soda gun holster Kitchen side: 3. heavy grease build up beside cooktop unit and wall, and under deep fryer 4. fan of walk-in cooler heavy build up of dust (on fan) and some mould (in/on pipes) 5. build of of debris under dishwashing area 6. build up of dust and mould on and in ice machine Corrective Action(s): Clean and sanitize all areas identified. Areas should be part of regular cleaning schedule. Recommended to have a cleaning checklist log that is maintained to ensure cleaning is performed. Correct by: immediately Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Single-use take out containers observed to be used as scoop and stored in containers of food. Food can potentially become contaminated by staff hands touching food. Corrective Action(s): Remove make-shift scoops from food containers. Use scoops with handles and store scoops outside of container. Correct by: May 10 Violation Score: 3

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

Comments

Routine inspection conducted Temperatures: Barside: walk-in cooler: 3.8°C undercounter cooler: 5.6°C Kitchen: chest freezer: -19.0°C sandwich prep cooler 1 (nearest walk-in cooler): 6.0°C monitor unit to ensure it can maintain temperatures of 4°C or less; if not, contact technician for repair remove all perishable items from this unit until temperatures of 4°C or less can be maintained walk-in cooler: 1.8°C sandwich prep 2 (cook line, closest to handwash): 3.6°C sandwich prep 3 (cook line, across from cook top/range): 0.0°C hot holding unit (between prep 2 and 3): 71.2°C upright freezer: -17.2°C Sanitation: all handwashing stations equipped with hot/cold running water, liquid soap and paper towels Barside: glasswasher: 12.5ppm iodine QUATS sanitizer: 200ppm Kitchen: dishwasher: 100ppm chlorine residual after rinse cycle QUATS sanitizer: 200ppm General: overall sanitation adequate