INSPECTION REPORT Health Protection DWAG-CGQSPT

PREMISES NAME Sandcastle Bowl Bar & Grill		Tel: (604) 535-2695 Fax:
PREMISES ADDRESS 1938 152nd St Surrey, BC V4A 4N6		INSPECTION DATE July 27, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Brad Lowe		NEXT INSPECTION DATE August 03, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Paper calendar was left on top of the meat slicer. Corrective Action(s): Do not store any non-food related item near food equipment. Clean and sanitize the meat slicer and ensure it is protected from contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Two died rodents found on the glue traps near the end of the kitchen and rodent droppings observed at the following areas: - on the floor behind the stoves and deep fryer. - on the floor on the other side of the dishwasher. Corrective Action(s): Clean up the rodent droppings and rodents. Continue to monitor for any pest activities. Correct by: Jul 28, 2022. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 3 holes in the wall near the area where potatoes were stored. Corrective Action(s): Seal the holes to eliminate any entry points for pests. Correct by: Aug 3, 2022. Violation Score: 3

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

Comments

Routine inspection: - Coolers (walk-in, prep, stand-up) maintained at 4C or less. - Stand-up and chest freezers maintained at -18C or less. - Hot food hot held above 60C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. Ensure staff wash their hands at the kitchen area before serving food to customers. - 100 ppm bleach sanitizer available in buckets. - Low temperature dishwasher dispensed 50 ppm of chlorine at plate level. - Food products stored off the ground. - General sanitation satisfactory.