INSPECTION REPORT Health Protection JCHW-AV2UNV

PREMISES NAME Brewster's Pub		Tel: (604) 598-8100 Fax:
PREMISES ADDRESS 700 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE January 15, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Steve Dubas		NEXT INSPECTION DATE January 22, 2018
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: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Small amounts of food debris found on the blade cover and sharpening cover on the deli slicer. Corrective Action(s): Ensure slicer is properly disassembled for cleaning and sanitizing to prevent potential contamination of foods. Slicer was cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris was found on the shelving units in the walk-in cooler. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times. In order to assist in cleaning of food unit, facility should obtain a bright light bulb. Correction date: 1 week Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Top portion of prep cooler closest to wall was at 8C. Bottom was at 4C. 2) Light shields missing from light fixtures in kitchen. Corrective Action(s): 1) Service cooler unit to ensure it is able to maintain 4C or less at all times. Insert of potentially hazardous food moved to adjacent cooler at 4C. Correction date: 1 week 2) Replace light shield or obtain light sleeves to prevent potential broken glass contamination of foods. Correction date: 2 weeks Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Walk-in freezer was at -17C. -Prep cooler farthest from wall was at 3C (bottom) and 4C (top) -Prep cooler middle unit was at 4C (top and bottom) -Prep cooler closest to the wall was at 4C (bottom) and 8C (top) -Temperatures are checked and recorded daily. -Hot potentially hazardous foods were greater than 60C. -Hot potentially hazardous foods cooled using a mixing wand. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Bar glass washer had a final rinse of 12.5ppm iodine (minimum 12.5ppm required for proper sanitizing). -Quats sanitizer spray bottles were tested at 200ppm and properly labelled. Quats sanitizer dispenser was at 200ppm. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Foods properly stored off the floor and covered. Raw foods stored below and separately from ready-to-eat foods. -Ice machine was clean and sanitary at the time of inspection. Ice scoop stored in a sanitary manner. -Washroom clean and sanitary at the time of inspection. -No signs of pests noted at the time of inspection. *Chef's FoodSafe Level 1 certificate was issued 1995-02-23. FoodSafe Level 1 certificates issued prior to July 29, 2013 expire on July 29, 2018. To recertify, students must either successfully complete a FoodSafe Level 1 course or online refresher course (foodsafe.ca). -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AV2UNV
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Margarine: 0.1 g trans fat / 8 g total fat = less than 2% trans fat Oil: no trans fat Other foods: meet the trans fat requirements
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment