INSPECTION REPORT Health Protection ALUI-BJGTUA

PREMISES NAME The Henry Public House		Tel: (604) 372-1111 Fax:
PREMISES ADDRESS 5708 176th St Surrey, BC V3S 4E3		INSPECTION DATE December 2, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Andy Slinn		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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Kitchen permit was not available at time of inspection. Staff indicate that it might have gotten lost. Corrective Action(s): New permit is to be ordered. Information was provided to staff. As discussed, posting the permit is required under the Food Premises Regulation, and also informs the public that your premises is inspected by Fraser health. Correct by: today Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Cooked ham (in package) was stored next to raw meats in walk in cooler 2) There was a large bin of raw chicken thighs left out on the walk in freezer floor uncovered. Corrective Action(s): Store all ready to eat foods/meats above any raw meats. Cover bin of raw thighs and place them on shelving in walk in freezer. Correct by: Immediately Violation Score: 3

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

Comments

Routine inspection conducted: Handsink equipped with hot/cold running water, liquid soap, and paper towels **Note, there is a newly installed handsink by the opposite side of the cooking line. Operator is getting soap and paper towels installed. Walk in cooler (Main kitchen): 3.1 deg C Walk in freezer: -16 deg C All line coolers (across cooking line) were at 4 deg C or less Shelf coolers (underneath cooking line) were at 4 deg C or less Chest freezer: -19.8 deg C Hot holding at 60 deg C or greater Chemical dishwasher in kitchen achieved 50 ppm chlorine residual at rinse cycle Ice scoop stored outside ice box inside a separate container Quat sanitizer in spray bottles in bar area and in kitchen at 200 ppm Quats No signs of pests at time of inspection Head chef on site has valid FoodSafe certificate