INSPECTION REPORT Health Protection ALUI-AVXTMS

PREMISES NAME Sunny's Clydesdale Inn Pub		Tel: (604) 576-2826 Fax:
PREMISES ADDRESS 17630 56th Ave Surrey, BC V3S 1C5		INSPECTION DATE February 13, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Harry Pamma		NEXT INSPECTION DATE February 14, 2018
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 No 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): Various items being stored in metal inserts placed on ice across from the cooking line were above 4 deg C 1) Cheese slices: 10 deg C 2) Lunch meats: 9 deg C 3) Cut Lettuce: 12 deg C 4) Sliced tomatoes: 11 deg C Corrective Action(s): All food items in the inserts discarded. You do not have a prep/line cooler. If you wish to keep these toppings for sandwiches outside of a cooler, you must only keep a small amount that must be used within 2 hours and throw out whatever is not used after 2 hours. For example: 1) Cut enough lettuce in the morning to last for two hours after prep 2) Put cut lettuce in the metal insert and place on ice 3) Discard whatever lettuce is not used after 2 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Packaged raw frozen chicken wings were left in the 2 compartment sink to thaw. This is not an acceptable method to thaw frozen foods. Corrective Action(s): Thaw your frozen chicken wings in the cooler and not in your two compartment sink. Your two compartment sink is your only handwashing sink (previously approved) in the kitchen so it should be kept free/unobstructed at all times. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required: 1) behind chest freezers in the dry storage area 2) underneath and in between the cooking equipment Corrective Action(s): Clean the hard to reach areas of your kitchen thoroughly. Correct by: Today Violation Score: 3

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

Comments

Facility has 2 compartment sink that they also use as a handsink (soap and paper towels available)-- previously approved Bar has handsink: soap, paper towels, hot/cold running water available Chemical dishwasher achieved 50 ppm chlorine residual Bleach sanitizer in rag bucket by dish pit area at 100 ppm chlorine residual Upright domestic cooler: 3 deg C Freezer (part of the domestic cooler): -17 deg C 3 chest freezers in dry storage: all at <-18 deg C Chest freezer in main kitchen area: -22 deg C No hot holding at time of inspection Glasswasher in bar area at 12.5 ppm iodine Kitchen manager is FoodSafe certified but staff member is not. The manager MUST be in the kitchen at all times. If the kitchen manager is not available and the staff member is working alone, you can be fined/ticketed.