INSPECTION REPORT Health Protection JCHW-CKCR6W

PREMISES NAME The Taphouse		Tel: (604) 583-8828 Fax:
PREMISES ADDRESS 15330 102A Ave Surrey, BC V3R 7R6		INSPECTION DATE October 19, 2022	TIME SPENT 1 hour
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): No food grade sanitizer available along the prep line at the time of inspection. Corrective Action(s): Ensure sanitizer is made available in the each food preparation area to allow for sanitizing of food contact surfaces. Sanitizer pail tested at 200ppm was placed in the prep area at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops were stored inside food containers. 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: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodents droppings were observed in the kitchen area. Corrective Action(s): Continue to monitor for pest activity on a daily basis and clean and sanitize any affected areas. Contact pest control services as needed. To prevent further infestation ensure the following area carried out: seal potential entry points, maintain the facility in a clean and sanitary condition, store foods in pest resistant containers, remove organic waste from the facility on a regular basis, remove standing water, and remove vegetation outside the building by doorways. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler door seal requires replacement. Corrective Action(s): Ensure the door seals are replaced to maintain a proper seal to prevent the loss of cold refrigeration air. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -13C. -Cook line prep coolers (2) were at 4C (top and bottom) and under counter cooler was at 4C. -Cooler units under the grill were at 4C. -Upright cooler was at 4C. -Bar coolers (dairy) were at 4C. -Chest freezers (bar and kitchen) were at -18C. -Hot holding was greater than 60C. -Chicken cooked to greater than 74C. -High temperature dishwasher had a final rinse of 85C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer dispenser was tested at 200ppm. -Bar glasswasher had a final rinse of 12.5ppm iodine on the glass surface (minimum of 50ppm required for proper sanitizing). -Cook line tongs stored on ice. -Raw meats stored below ready-to-eat foods. Foods properly covered and stored off the ground. -General sanitation satisfactory. Ensure the shelving units in the walk-in cooler are cleaned and sanitized on a regular basis to prevent mould growth. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until October 16, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.