INSPECTION REPORT Health Protection ALUI-B97V28

PREMISES NAME Sunny's Clydesdale Inn Pub		Tel: (604) 576-2826 Fax:
PREMISES ADDRESS 17630 56th Ave Surrey, BC V3S 1C5		INSPECTION DATE February 8, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Harry Pamma		NEXT INSPECTION DATE February 12, 2019
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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Glasswasher initially had 0 ppm iodine residual. After a few cycles, glasswasher achieved 12.5 ppm iodine residual. 2) Kitchen staff member said that they were using degreaser (pink solution in spray bottle) to clean surfaces instead of using the sanitizer (bleach water in rag bucket). Corrective Action(s): 1) Staff indicated they do not have any iodine test strips and do not test the glasswasher sanitizer concentration. Ensure to obtain test strips and test glasswasher daily (must have 12.5 ppm iodine residual). 2) Use your bleach water surface sanitizer, NOT your degreaser to sanitize all of your food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Food/grease debris observed underneath cooking line and in between equipment. 2) Garbage behind the chest freezers in the dry storage room 3) Baking pans in dry storage area stored directly on floor. Corrective Action(s): 1) Clean the above mentioned areas, remove all garbage and debris 2) Move all baking pans off the floor Correct by: Immediately Violation Score: 3

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

Comments

Routine inspection conducted: Kitchen area Facility has 2 compartment sink that they also use as a handsink (soap and paper towels available) Chemical dishwasher achieved 50 ppm chlorine residual Bleach sanitizer in rag bucket by dish pit area at 100 ppm chlorine residual. New prep cooler now installed: 3.9 deg C -- good Upright domestic cooler: 3 deg C All freezers at -18 deg C or less Hot holding at 60 deg C or greater No signs of pests Foods in coolers are covered Bar Area Bar has handsink: soap, paper towels, hot/cold running water available Alcohol cooler at 3.2 deg C Staff on site has valid FoodSafe certificate.