INSPECTION REPORT Health Protection JCHY-CTER4W

PREMISES NAME The Henry Public House		Tel: (604) 372-1111 Fax:
PREMISES ADDRESS 5708 176th St Surrey, BC V3S 4E3		INSPECTION DATE July 4, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Andy Slinn		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 No 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): Underneath the meat slicer guard and can opener blade observed to have built-up food debris. Corrective Action(s): Clean and sanitize the aformentioned items. Meat slicer and can opener blade must be cleaned and sanitized after each use or every 2 hours which ever is lesser. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice scoop observed to be inside ice machine. Uncovered pastry items observed to be inside chest freezer. Corrective Action(s): Place ice scoops outside ice machine. Cover all pastry items in the chest freezer. Corrected by: Today. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease and/or food debris build-up observed underneath the cookline, prep coolers, and exhaust hood vents above flat grill. Corrective Action(s): Clean and sanitize the aforementioned areas. Daily cleaning underneath hard to reach areas must be conducted to prevent build-up of food debris and grease. Weekly cleaning of exhaust hood vents must be conducted to prevent grease build-up. Possible increase in frequency of exhaust hood vents may be warranted depending on operations. Corrected by: July 11, 2023. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Exposed wood shelving unit observed to be located near the men staff washroom. Corrective Action(s): Seal aformentioned area. All contact surfaces must be easily cleanable and non-porous. Corrected by: August 4, 2023. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Follow-Up inspection # NTSD-CQFQPP of Mar-31-2023 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Prep. cooler at 9.1C. Note: Ice has been in the prep. cooler at the time of inspection. This is temporary solution. 2 hours rule must be in place (label containers - time tracking must be in place) as well as temperature log must be available. A service for the prep. cooler was on site and it is going to be today too. Correction: Immediately. Repair/adjust the prep. cooler. Be inform that enforcement action might be taken next time. Code 205 noted on Routine inspection # NTSD-CQCRSN of Mar-28-2023 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Sandwich cooler (neat the office) at 11.7C. Correction: Immediately. Adjust/repair the cooler. All potentially hazardous food must be stored not more then 2 hours; ice can be used for inserts; as well as keep food 1/2 of containers or relocated food in a different cooler.

Comments

Routine Inspection conducted today. Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. QUATs dispenser and spray bottles at 200ppm. 2-compartment sink available. Low-temperature dishwasher measured at 100ppm chlorine final rinse. Prep coolers, walk-in cooler, and stand-up cooler measured at 4C or lower. Under counter freezer, chest freezer, walk-in freezer measured at -18C or lower. Food observed to be stored at least 6 inches off the floor. Ice machine in sanitary condition. Overall, facility is well organized.