INSPECTION REPORT Health Protection JCHW-C7ZSKS

PREMISES NAME Guildford Station Pub		Tel: (604) 582-2800 Fax:
PREMISES ADDRESS 10176 154th St Surrey, BC V3R 4J6		INSPECTION DATE October 21, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Manual slicer was found to have food debris under the blade. Corrective Action(s): Ensure all equipment is properly disassembled and cleaned and sanitized after each use to prevent potential cross contamination. Slicer was washed and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops were stored inside ingredient containers. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 3

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

Comments

-Walk-in coolers (meat and vegetables) were both at 4C. -Walk-in freezer was at -18C. -Cook line prep coolers were at 4C (top and bottom). -Cook line upright freezer was at -16C. -Wings cooler was at 4C. -Bar area cooler was at 3C. -Service area bar cooler (dairy) was at 3C. -Hot holding was greater than 60C. -Cooked wings cooled in shallow layers and rapidly cooled. Wings were at 4C. Facility has six cooling wands to facilitate rapid cooling. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum of 71C required for sanitizing). -Bar glasswasher had a final rinse of 12.5ppm iodine on the glass surface (minimum of 12.5ppm required for proper sanitizing. -Handwash stations accessible supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles were at 200ppm. Ensure bottles are relabelled as needed. -Deli slicer properly disassembled for cleaning and sanitizing after each use. -Ice machine was clean and sanitary. Scoop stored in a sanitary manner. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operator. No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until June 11, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.