INSPECTION REPORT Health Protection AHEN-ARBV3N

PREMISES NAME The Taphouse		Tel: (604) 583-8828 Fax:
PREMISES ADDRESS 15330 102A Ave Surrey, BC V3R 7R6		INSPECTION DATE September 18, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Wayne Ferguson		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Handsink near the hot-holding area in the kitchen lacked paper towels. 2. Two handsinks in the upstairs bar and downstairs bar (normally used on Fridays) lacked liquid soap and paper towels. Corrective Action(s): Staff resupplied the handsinks with liquid soap and paper towels. Ensure all handsinks are supplied with liquid soap, hot and cold running water, and paper towels; Failure to comply will result in the issuance of CORRECTIVE ORDERS and/or VIOLATION TICKETS. 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: 1. Second prep. cooler in the kitchen was leaking. Note: Cooler was adequately at or below 4 degrees C. 2. Door of the third prep. cooler is not in good working order as it falls out when opened. Note: It can be placed back in and temperature of the cooler was adequately at or below 4 degrees C. 3. Liquid soap dispenser at the second handsink the downstairs pub is not available. Liquid soap and paper towel dispensers are not available at the second handsink in the downstairs bar and the upstairs bar. Corrective Action(s): 1. Repair the leak; Correct within 1 week. 2. Secure/repair the door to the cooler so that it does not fall out when the door is opened. 3. Install liquid soap and paper towel dispensers at each handsink in the bars where missing. Correct within 1 month. Violation Score: 9

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

Comments

Other handsinks were adequately supplied. Dishwasher final rinse temperature was 71.3 degrees C (71 degrees C or hotter) at the plate. 12.5 ppm iodine residual was available at the plate after the glasswasher final rinse for downstairs and upstairs bar. Iodophor was supplied below the glasswashers. 200 ppm QUATS sanitizer was available in the spray bottles. Walk-in-cooler and other coolers were 4 degrees C / 40 degrees F or less. Walk-in-freezer was at or below -18 degrees C / 0 degrees F. Hot-held food was 60 degrees C / 140 degrees F or hotter. A probe thermometer was available. Temperature records were being maintained.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-ARBV3N
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: 0.25 hour Specific comments:
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