INSPECTION REPORT Health Protection JCHW-CRESRW

PREMISES NAME Guildford Station Pub		Tel: (604) 582-2800 Fax:
PREMISES ADDRESS 10176 154th St Surrey, BC V3R 4J6		INSPECTION DATE May 1, 2023	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 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): Slicer was found to have dried food debris on the blade. Corrective Action(s): Ensure equipment is properly washed and sanitized to prevent potential contamination of foods. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoop was found stored inside an ingredient container. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoop was moved at the time of inspection. Violation Score: 3

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

Comments

-Walk-in coolers were at 3C and 4C. -Alcohol walk-in cooler (dairy) was at 4C. -Walk-in freezer was at -17C. -Cook line prep coolers were at 4C (top and bottom). -Cook line under grill cooler was at 4C. -Foods stored on ice on the cook line were at 4C. -Upright cooler (wings) in the oven room was at 3C. -Bar area cooler units were at 4C (dairy). -Service area cooler (dairy) was at 4C. -Upright freezer was at -18C. -Hot holding was greater than 60C. Chicken and ribs was cooked to greater than 74C/71C respectively. -Mixing wands (7) available on-site to rapidly cool hot foods. In addition to a mixing wand, sauces were also in an ice bath. -Cooked chicken wings were rapidly cooled and were at 4C. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface on consecutive cycles (minimum of 71C required for sanitizing). -Bar glasswasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Handwash stations were accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles were at 200ppm. Quats sanitizer dispenser was at 200ppm. -Meat slicer was found to be clean and well maintained. Slicer disassembled after each use for cleaning and sanitizing. -Ice machine was clean and sanitary. Ice scoop was stored in a sanitary manner. -General sanitation good at the time of inspection. -FOODSAFE Level 1 valid June 11, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COIVD-19