INSPECTION REPORT Health Protection JCHW-CDTSBW

PREMISES NAME Guildford Station Pub		Tel: (604) 582-2800 Fax:
PREMISES ADDRESS 10176 154th St Surrey, BC V3R 4J6		INSPECTION DATE April 25, 2022	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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Utensils are stored in a Quats sanitizer solution. 2) Bar ice scoop was stored in the ice, with the handle in contact with the ice. Corrective Action(s): 1) Discontinue the practice of storing utensils in sanitizer solution. Chemicals may transfer to foods, resulting in potential contamination of foods. Sanitizer was replaced with an ice bath at the time of inspection. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of ice. Scoop was returned to the storage area at the time of inspection. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Chemical spray bottles were unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accidental mixing and or misuse of chemicals. Containers need to be relabelled as needed. 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 was at 4C. -Walk-in freezer was at -18C. -Cook line prep coolers were at 3C and 4C. -Cook line under grill cooler was at 4C. -Foods stored on ice on the cook line were at 4C. Ice level was higher than food. -Upright cooler in the oven room was at 3C. -Bar area cooler units were at 4C. -Upright freezer was at -11C. -Temperatures checked and recorded daily. -Hot holding was greater than 60C. Soup was cooked to greater than 74C prior to hot holding. -Mixing wands 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. -General sanitation satisfactory at the time of inspection. Addition cleaning required on the underside of the shelving units in the walk-in cooler (mould growth). -Minor pest activity detected in the storage room by the alcohol walk-in cooler. Droppings appear to be old. Clean droppings and sanitize with a Quats solution. Monitor for pest activity and contact professional pest control operator as needed. -Washroom clean and sanitary. Handwash stations supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until Jan 10, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COIVD-19