INSPECTION REPORT Health Protection ALUI-AQHR7L

PREMISES NAME Sunny's Clydesdale Inn Pub		Tel: (604) 576-2826 Fax:
PREMISES ADDRESS 17630 56th Ave Surrey, BC V3S 1C5		INSPECTION DATE August 23, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Harry Pamma		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: At least 6-7 flies observed in kitchen at time of inspection. Kitchen staff member indicates it may be due to the front door of the restaurant being open. As well, the door to the kitchen is always left open so that the bar/restuarant staff can easily come in and out. Corrective Action(s): Prevent flies from entering your kitchen. While it is understandable that the warmer weather may have led to increase in the flies, they are still in your kitchen and contaminating all of your food contact surfaces. As pointed out to the chef, the 6-7 flies were all over the wooden prep table area and on your counters. Some options available to you include: 1) Contact a pest control company 2) Keep the front door closed 3) Install a screen/curtain at the kitchen door entrance so that staff can still enter in/out of the kitchen but there will be a barrier to prevent flies from entering. Correct by this week. Violation Score: 3

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

Comments

General sanitation has greatly improved: -under the cooking line and along the sides of equipment. Staff had also taken pictures of the floors and sides of equipment prior to placing the cooking equipment back in place -In the dry storage area -In the walk in cooler Overall organization of kitchen is greatly improved Chicken wings are no longer being stored in the plastic tubs used that are meant for dirty dishes Sticky fly traps are no longer in the food prep areas The cold holding table now has a mixture of ice and water (instead of just ice). It was observed that foods like the pickles, which has some liquid with it inside the metal container insert, was at <4 degrees C but other foods like the chopped lettuce were still at 7-8 degrees C . As these metal container inserts do not have lids, it is hard for the foods inside to retain the cold temperature. Therefore, as discussed with the staff, it must undergo the 2 hour rule: foods >4 degrees C must be discarded after 2 hours, no exceptions.