INSPECTION REPORT Health Protection TSTY-AQHVJM

PREMISES NAME S & L Kitchen & Bar South Surrey		Tel: (604) 542-8580 Fax: (604) 505-3479
PREMISES ADDRESS 10 - 16051 24th Ave Surrey, BC V3S 9H7		INSPECTION DATE August 23, 2017	TIME SPENT 1.8 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towels were stored at far end of bar area. Staff state most hand washing is performed at the sink nearest the glass washers; this sink was not equipped with paper towels. Far hand sink was not supplied with soap. Corrective Action(s): Ensure all hand sinks are equipped with warm water, liquid soap and paper towels at all times. Install some form of paper towel dispenser at sink nearest glass washers by next week (30th August 2017). Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Staff state tongs are kept in sanitizer, and used directly from sanitizer container. Corrective Action(s): Discussed issue during inspection - ensure tongs are either rinsed in clean water prior to use, or are stored in hot (>60 C) water instead. Sanitizer may contaminate food if tongs are drawn straight from sanitizer container. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Disposable plastic containers are being reused by kitchen staff. One reused lid had warped, and had not been properly cleaned after use. Corrective Action(s): Lid set aside during inspection. Ensure single-use containers are not reused, as they may deteriorate and/or not be easily cleanable (remainder of containers were stored in clean condition). Violation Score: 3

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

Comments

Kitchen (main floor and upstairs preparation area): *General sanitation satisfactory. *Small number of flies present in kitchen at time of inspection. Ensure professional pest control is contracted to treat the problem if it persists or worsens. *Main dishwasher provided 50ppm chlorine sanitizer in rinse water. *Quat sanitizer available at 200ppm in most spray bottles (see violations section). *Cooler and freezer temperatures satisfactory. Thermometers available. *Organization of raw and ready-to-eat foods satisfactory. *Oysters in oyster bar area are kept under ice. Ensure all shellfish harvesting tags are stored for a minimum of 3 months on site. *Ice machines (x2) maintained in clean condition. *Hand sinks supplied with warm water, liquid soap and paper towels. *Cutting surfaces maintained in good condition. *Clean-in-place equipment generally maintained in clean condition. Tools and utensils stored in clean condition. *Note: discussed sous-vide style initial preparation of steak with staff on site. Ensure food safety plan is strictly adhered to, even if sous vide will not be the final cooking step for steak. Temperature in steak compartment of water bath had fallen to 58 C due to addition of thawing potatoes and soup - this is not hot enough to act as either a viable cooking step or a hot holding unit for the steak. Ensure a strict 10-minute hold time is measured, followed by immediate cooking. Bar: *Long-stem glass washer provided 50ppm chlorine sanitizer in rinse water. Main glass washer provided 12.5ppm iodine in rinse water. *Cooler temperatures satisfactory. *Ice well and soda gun maintained in clean condition. *Hand sinks satisfactory (see violations section regarding paper towels). *Washrooms checked were maintained in clean condition.