INSPECTION REPORT Health Protection SDHI-CWNU4Q

PREMISES NAME Keg Steakhouse & Bar (Scott Rd)		Tel: (604) 591-6161 Fax:
PREMISES ADDRESS 7948 120th St Surrey, BC V3W 3N2		INSPECTION DATE October 16, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Neil Maclean		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cheesecake observed stored in under-counter preparation cooler at salad/dessert bar. Preparation cooler measured at internal temperature of 16'C. Staff moved the cheesecake to the walk-in cooler (at or below 4'C). Corrective Action(s): Verify cooler temperatures (as per approved food safety plan) to ensure potentially hazardous foods are stored at or below 4'C at all times. All potentially hazardous foods which are kept at room temperature for more than 2 hours must be discarded. Do not store any potentially hazardous foods in the aforementioned cooler until it has been repaired and is measured at or below 4'C. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Drain/fruit flies observed on site in the dry storage area and in the dishwashing area. No flies observed in the kitchen or preparation areas. Sticky fly traps are observed in place in the food preparation area. Corrective Action(s): Monitor fly population. Replace sticky fly traps frequently and place sticky fly traps away from food preparation areas to prevent potential physical contamination of food. Contact pest control company if fly population increases, to assess and apply treatment as necessary. To be corrected by: immediately. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Door seal for under-counter preparation cooler is observed not in good working order. Seal between cooler door and cooler is not maintained, hence the temperature of the cooler is measured above 4'C. Corrective Action(s): Do not store any potentially hazardous foods in this aforementioned cooler until the door seal has been repaired/replaced to maintain an adequate, tight seal AND until the cooler is measured at or below 4'C. To be corrected by: next routine inspection Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 2'C - Walk-in freezer at -20'C - Preparation cooler inserts and drawers along cooking line at or below 4'C - Stand-up cooler in salad bar area at 2'C - Hot-holding units at or above 60'C - Temperature logs are maintained on site - All food observed covered and stored at least 6 inches off the floor - First-in-first-out method observed in use - Raw meat stored away from ready-to-eat foods - Chemicals are stored away from food - General sanitation is satisfactory during inspection - All hand washing stations are unobstructed and supplied with hot and cold running water, liquid soap and paper towel - DDBSA/lactic acid sanitizer in spray bottles (X5) measured at 272/708 ppm DDBSA and lactic acid during inspection with test strips - High-temperature dishwashers (X2) at dishwashing area measured at 72'C at plate surface (above minimum required final rinse temperature of 71'C) - Chemical dishwasher at bar measured at 12.5 ppm iodine concentration with test strip - Professional pest control company is contracted - Ice machine, ventilation canopy and deli slicer observed in good sanitary condition - FOODSAFE Level 1 trained staff available on site - Staff observed wearing clean uniforms - Health permit posted in a conspicuous location on site Please contact the health inspector for any questions or concerns.