Fraser Health Authority



INSPECTION REPORT
Health Protection
TGIL-CD7ND7
PREMISES NAME
Keg Steakhouse & Bar (Scott Rd)		Tel: (604) 591-6161
Fax:
PREMISES ADDRESS
7948 120th St
Surrey, BC V3W 3N2		INSPECTION DATE
April 4, 2022		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Neil Maclean		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
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: Total Number: 1
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): *REPEATED VIOLATION*
Ice machine was not maintained in good sanitary condition. Small amount of grime/ mildew like deposits observed on the metal panel of upper compartment. Staff removed the deposit and sanitized the metal panel during inspection.
Corrective Action(s): Ensure that the equipments/food contact surfaces are cleaned and sanitized regularly. When cleaning the ice machine, remove the ice and clean/sanitize the machine.
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 301 noted on Routine inspection # JGUU-C6HTQ5 of Sep-03-2021
Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: The metal panel found inside of upper compartment of ice machine has small amount of mildew-like deposits.
Correction: Remove ice and clean/sanitize the ice machine. You must routinely clean and sanitize the ice machine in accordance with the manufacturer's directions to avoid the build-up of mould and mildew, which could lead to the contamination of ice.
Correct this by: Sept 4 2021
Comments

Routine inspection conducted at the food facility and the following observations were made during the inspection:

Temperature (coolers to be maintained at 4C or less, freezers at -18C or less, hot holding at 60C or above):
- Coolers maintained at 4C or less.
- Freezers at -18C or less.
- No hot holding was conducted at the time of inspection.
- Temperature logs were maintained and found up-to-date.

Storage:
- All food items were stored at least 6" off the floor.
- All food products were found either in original packaging or covered inside coolers.
- Storage area was well-organized.
- Chemicals and cleaners were stored separate from food preparation areas.

Sanitation & Maintenance:
- In general, the facility is well maintained.
- Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels.
- Sanitizer spray bottle available and the concentration of DDBSA based sanitizer was found satisfactory.
- 2 High temp mechanical dishwasher available and reached 71C or above at dish surface during rinse cycle.
- Low temp mechanical dishwasher in bar area and the concentration of iodine recorded at 12.5ppm.
- Utensils and tongs were found in sanitary condition.
- Sanitizer logs were maintained and found up-to-date.

Pest Management:
- Professional pest control company conducts routine checks.
- No visible signs of pest activity observed at the time of inspection.
- Mechanical traps were present throughout the facility.

Administrative:
- Operating permit was posted in a conspicuous location.
- Operator has valid FoodSafe Level 1 certificate.

Note: Please sanitize the probe thermometer prior to using it to record internal temperature of food products.