INSPECTION REPORT Health Protection ALUI-B4GSP9

PREMISES NAME Hawthorne Beer Market & Bistro		Tel: (604) 576-5666 Fax:
PREMISES ADDRESS 5633 176th St Surrey, BC V3S 4C4		INSPECTION DATE September 10, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Aaron Hotell		NEXT INSPECTION DATE September 12, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher had 0 ppm chlorine residual. Sanitizer bucket was empty and needed to be changed out. Corrective Action(s): Sous chef changed out sanitizer bucket. Dishwasher achieved 50 ppm chlorine residual by end of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Two sticky fly traps hanging by the dish pit area were covered in flies from top to bottom. Corrective Action(s): Remove fly traps. Replace with new ones. Ensure food scraps are consistently removed/cleaned. Ensure to prevent pest attraction and pest entry by keeping kitchen clean and back door closed (see other comment regarding back door screen) Correct by: Today Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) Back door screen does not cover entire door frame from top to bottom and side to side. This is contributing to the amount of flies you have in your kitchen that have filled up your two sticky traps. 2) Handles missing from BOTH prep cooler lids across stoves. Corrective Action(s): 1) Either repair/adjust door screen such that it covers the entire back door frame and there are no gaps for pests to come in, or keep the back door closed at all times. Sous chef closed back door at time of inspection. 2) Prep cooler lids need handles. Replace immediately. Correct by: Today Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: At time of inspection, sous chef was only kitchen staff member on site and his FoodSafe level 1 had expired. Corrective Action(s): Ensure that at least one person is on site at all times that has a valid FoodSafe certificate. As discussed, any FoodSafe level 1 certificates issued before July 28 2013 have now expired. Violation Score: 1

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

Comments

Handsinks have liquid soap, paper towels, hot/cold running water. Low temperature mechanical dishwasher achieved 50 ppm chlorine residual on rinse cycle Glasswasher in bar area achieved 12.5 ppm iodine residual on rinse cycle Walk in cooler at 3.1 deg C Drinks cooler : 3 deg C Upright freezer: -18 deg C Both prep coolers at 4 deg C or less General sanitation is ok but consistent cleaning is required underneath cooking line on floors Dry storage area satisfactory, ensure to keep all bags of rice/flour off the floor Quat sanitizer in spray bottle at 200 ppm Quats Follow up inspection to be conducted to verify that: 1) FoodSafe certified staff on site (must have proof of Valid FoodSafe level 1) 2) Dishwasher is still functioning 3) Back door is either closed or screen has been replaced/adjusted 4) Fly traps have been replaced 5) Prep coolers have handles. Staff should not have to grab onto the sides of the cooler covers to constantly open/close them. Staff should not be keeping the lids off for prolonged periods of time.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-B4GSP9
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Sunfrie Canola Oil
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment