Report No. TCHN-C4UTSB

INSPECTION REPORT
Health Protection
TCHN-C4UTSB

PREMISES NAME
Sunny's Clydesdale Inn Pub

Tel: (604) 576-2826
Fax:

PREMISES ADDRESS
17630 56th Ave
Surrey, BC V3S 1C5

INSPECTION DATE
July 12, 2021

TIME SPENT
1 hour

OPERATOR (Person in Charge)
Harry Pamma

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: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: Kitchen prep cooler measured 9.6°C at time of inspection. Potentially hazardous foods stored in this cooler.
As a temporary measure, unit can be used to store food. Perishable food must be used or discarded within 2 hours. Have method of tracking when food should be discarded (e.g. timer).
Corrective Action(s): 1. remove all perishable products from unit and relocate into a cooler that can maintain temperatures of 4°C or less.
2. service prep table so that temperature of unit is maintained at temperatures of 4°C or less.
correct by: immediately
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in kitchen bucket measured to be greater than 200ppm. Sanitizer at this concentration will leave chemical residue on surfaces which is not safe for human consumption.
**Corrected during inspection** Operator diluted bleach sanitizer during inspection. Sanitizer measured 200ppm.
Corrective Action(s):
Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)]
Observation: Scoops observed to be stored in spice containers. Food can potentially become contaminated when staff reaches into container to grab the scoop.
Corrective Action(s): Store scoop outside of food containers. Scoops should be cleaned and sanitized regularly
Correct by: July 19, 2021
Violation Score: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: Gap along floor at kitchen back door. Pest can potentially enter facility from this gap.
Corrective Action(s): Ensure door is properly instaled and sealed (e.g. installing a door sweep). Light should not be observed coming in from the outside.
Correct by: immediately
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Soft drink gun and holster observed to have heavy build up. Nozzle and holster should be part of regular cleaning.
Corrective Action(s): Clean and sanitize nozzle and holster. Recommended to add to cleaning schedule to ensure areas are cleaned regularly.
Correct by: July 19,2021
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Kitchen prep cooler measured 9.6°C at time of inspection. Potentially hazardous foods stored in this cooler.
Corrective Action(s): 1. remove all perishable products from unit and relocate into a cooler that can maintain temperatures of 4°C or less.
2. service prep table so that temperature of unit is maintained at temperatures of 4°C or less.
correct by: immediately
Violation Score: 3

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

Comments

Routine inspection conducted:

Kitchen area:
Temperatures:
chest freezers
electric panel: -10.4°C
back storage 1 (nearest back door): -16.8°C
back storage 2 (aligned perpendicular to wall): -20.6°C
back storage 3 (between freezers 2 and 4): -17.0°C
back storage 4 (against back wall): -18.4°C
walk-in cooler: 4.6°C

Sanitation:
handwash equipped with hot/cold running water, liquid soap and paper towels
low temp dishwasher measured 50ppm at plate surface

General:
no pest activity observed at time of inspection

Bar area:
Temperatures:
walk-in cooler: 4.6°C

Sanitation:
handwash equipped with hot/cold running water, liquid soap and paper towels
glasswasher measured 12.5ppm iodine

General:
no pest activity at time of inspection