INSPECTION REPORT Health Protection SDHI-CATU8H

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 January 19, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Andy Slinn		NEXT INSPECTION DATE January 20, 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 29

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Sliced fruits in inserts at the bar next to ice-holding unit probed at 13'C. Fruit observed not on top of ice bath or stored at 4'C or lower. Staff mentioned that the sliced fruits were removed from the cooler <2 hours ago. The ice bath was prepared during time of inspection. 2. Sandwich prep cooler inserts at front end of kitchen line with warming unit measured at 10'C (top). Top insert cover observed not covering the food and the warmer installed on top of the prep area was observed turned on. All potentially hazardous foods in the top inserts which were stored in this cooler >2 hours were voluntarily discarded by staff during the inspection (sauces containing dairy, sliced fruits and vegetables). Staff turned off the warmer and closed the lid during the time of inspection. Thermometer later read at 1'C. 3. Small prep cooler at the end of the cooking line measured at 8.5'C (top inserts) and 10.2'C (bottom drawers) with probe thermometer. Cooler is used to store potentially hazardous foods. All potentially hazardous foods in this cooler (top and bottom) were voluntarily discarded by staff during inspection (meats, seafoods, corndog batter, sliced vegetables, and dairy products). Staff adjusted the temperature of the cooler during time of inspection and it later measured at 12.5'C with probe thermometer. No potentially hazardous foods were stored in this cooler at the end of the inspection. 4. Peeled garlic observed stored at room temperature. Staff voluntarily discarded garlic during time of inspection. Corrective Action(s): Store all potentially hazardous foods at 4'C or lower at all times to prevent bacteria growth and/or toxin production. Ensure temperature logs are maintained and that staff is trained on appropriate corrective actions. If cooler temperatures are not maintained at 4'C or lower at all times, discard foods or take appropriate corrective actions to remove the foods and prevent foodborne illness (as per approved food safety plan). Any coolers which are not able to maintain 4'C or lower must not be used until verified to be functioning by the health inspector. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine stored upstairs next to the stairs observed with mold build-up. Staff mentioned that the ice machine in the service area will be in use temporarily until the ice machine upstairs is in sanitary condition. Corrective Action(s): Turn off the ice machine and discard all ice currently in the ice machine. Disassemble the ice machine and clean and sanitize the machine with 100 ppm chlorine solution (or as per manufacturer instructions) to remove mold and ensure the machine is in sanitary condition. Do not use this ice machine until it is verified to be clean and sanitized by the health inspector. Clean and sanitize the ice machine more frequently to prevent mold growth (as per approved sanitation plan). To be corrected by: Jan 20 2022 Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Small prep cooler located at the end of the cooking line was not able to reach 4'C or lower by the end of the inspection. Staff voluntarily discarded all potentially hazardous foods from this cooler during inspection. Corrective Action(s): Monitor cooler temperature and if it does not reach 4'C or lower, contact maintenance to repair the cooler so that it is able to maintain required refrigeration temperature. Do not store anything in this cooler until verified and measured at 4'C or lower by the health inspector. To be corrected by: Jan 20, 2022. Violation Score: 9

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

Comments

Routine Inspection Conducted Observations: 1. Temperatures: - Walk-in cooler at 4'C - 2-door stainless steel cooler in back prep area at -19'C - Under-cook line drawer coolers at 4'C or lower - Sandwich cooler in the middle of the cooking line measured at 4'C (top and bottom) - Under-counter coolers in front prep/dessert bar area at 4'C or lower - All coolers stored upstairs at or below 4'C - All freezers stored upstairs at or below -18'C - All bar coolers measured at 4'C or lower - Hot-holding unit measured at >60'C - Temperature logs maintained NOTE: ensure staff is trained on proper food safety procedures and corrective actions in the case that coolers are not maintained at 4'C or lower 2. Sanitation: - General sanitation of premises satisfactory - Hand washing stations supplied with liquid soap, paper towel, hot and cold running water - QUATS sanitizer measured at 200 ppm QUATS concentration in spray bottles (X4) - Chemical dishwasher in main dishwashing area measured at 100 ppm chlorine residual with test strip - Chemical dishwasher in bar area measured at 50 ppm chlorine residual with test strip - Iodine glasswasher in bar area measured at 25 ppm iodine concentration with test strip - Ventilation hood kept in good sanitary condition - Ice machine at front prep area (near service) in good sanitary condition - No signs of pests during time of inspection 3. Storage: - All food stored at least 6 inches off the floor - All food observed covered - All ready-to-eat foods stored away from raw meats - In-use-utensils observed stored in ice baths. Good! - Clean uniforms available for all staff 4. Administration: - Operating permit visible at front entrance Notes: - No signature taken due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.