INSPECTION REPORT Health Protection JCHW-CVEQW2

PREMISES NAME The Taphouse		Tel: (604) 583-8828 Fax:
PREMISES ADDRESS 15330 102A Ave Surrey, BC V3R 7R6		INSPECTION DATE September 6, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Wayne Ferguson		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Ice scoop was stored in the ice well in the bar area and scoops were in the food containers in the kitchen. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bottle of Quats sanitizer and bottle of degreaser 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 will need to be labelled as required. Violation Score: 3

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

Comments

Bar: -Under counter cooler (dairy) was at 4C. -Chest freezer was at -15C. -Handwash station was accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles were tested at 200ppm. -Bar glass washer had a final rinse of 12.5ppm iodine on the glass surface (minimum of 12.5ppm required for proper sanitizing). -Bar area was clean and sanitary at the time of inspection. Kitchen: -Walk-in cooler was at 4C. -Walk-in freezer was at -13C. -Cook line prep coolers were at or below 4C. -Cooler unit below oven was at 4C. -Upright cooler was at 3C. -Service area counter top cooler was at 2C (dairy). -Chest freezer was at -16C. -Hot holding was greater than 60C. -Foods were cooked to greater than 74C. -Chemical dishwasher had a final rinse temperature of 73C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Quats sanitizer dispenser was at 200ppm. -Quats sanitizer spray bottles were at 200ppm. -Handwash stations accessible and supplies with hot and cold running water, liquid hand soap, and single use paper towels. -Tongs stored on ice along the cook line. -Ice machine was found to be clean and sanitary. Scoop stored in a sanitary manner. -Raw meats properly stored below ready-to-eat foods. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operator on a weekly basis. One rodent observed on a monitoring board. Facility continues to clean and sanitize daily and monitor for increased activity. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until February 26 2025. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.