Fraser Health Authority



INSPECTION REPORT
Health Protection
JCHW-CR2QVL
PREMISES NAME
The Taphouse		Tel: (604) 583-8828
Fax:
PREMISES ADDRESS
15330 102A Ave
Surrey, BC V3R 7R6		INSPECTION DATE
April 19, 2023		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Wayne Ferguson		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 (CORRECTED DURING INSPECTION): Scoops were stored inside food containers, with the handle directly in contact with the ingredients.
Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoops were removed from the containers at the time of inspection.
Violation Score: 3

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation: Bar areas sanitizer spray bottle was unlabelled.
Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Containers need to be relabelled as needed (wear off or fade).
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).

Kitchen:
-Walk-in cooler was at 1C.
-Walk-in freezer was at -14C.
-Cook line prep coolers were at or below 4C.
-Cooler unit below oven was at 3C.
-Upright cooler was at 4C.
-Service area counter top cooler was at 4C (dairy).
-Chest freezer was at -16C.
-Hot holding was greater than 60C.
-Pork ribs were cooked to greater than 71C.
-Temperatures are checked and recorded daily.
-Chemical dishwasher had a final rinse temperature of 74C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing).
-Quats sanitizer dispenser was at 200ppm.
-Quats sanitizer pails 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.
-Facility serviced by a professional pest control operator on a weekly basis. No signs of pest activity in tin cats. Old droppings were observed in the facility. Clean and sanitize areas affected with rodent droppings to effectively monitor for current 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.
*Two inserts of grilled onions were cooled in full inserts, with the tops covered. Onions were cooked less than 2 hours ago. Ensure cooked foods are rapidly cooled in shallow containers from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less.
-Please contact the inspector if you have any questions or concerns.
-Signature not required due to COVID-19.