INSPECTION REPORT Health Protection AHEN-AFBV3Q

PREMISES NAME Otter Gas Bar @ Surrey		Tel: (604) 582-2517 Fax: (604) 582-2514
PREMISES ADDRESS 16788 104th Ave Surrey, BC V4N 1Z1		INSPECTION DATE November 2, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Derek Hammer		NEXT INSPECTION DATE November 09, 2016
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prepackaged sandwiches were at 5.5-6 degrees C internally when probed. Potentially hazardous food was stored/displayed above 4 degrees C in a display cooler that was at 5.2 degrees C initially during the inspection. Corrective Action(s): Ensure all potentially hazardous food (sandwiches, meat, lunch snack boxes) are stored at 4 degrees C or less. Staff moved the potentially hazardous food to the walk-in-cooler which was at 4 degrees C or less. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 100-200 ppm chlorine sanitizer was not initially set up in the 3-compartment sink to sanitize the baking trays and knife. Only one drain plug was available at the time of inspection which was being used to fill up soapy water. Corrective Action(s): The wash, rinse, and sanitize with a 2 minute contact time, and air dry procedure was reviewed with staff. The order of the sinks was reversed to set up 100 ppm chlorine sanitizer (1 tablespoon unscented bleach per gallon of water or 1/2 teaspoon bleach per L of water) in the compartment on the left side of the sink. Use the left compartment sink to fill up sanitizer solution until you find the appropriately sized drain plug for the third compartment on the right hand side. 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: The sandwich display cooler was at 5.2 degrees C initially during the inspection and at 8.5 degrees C by the end of the inspection. Corrective Action(s): Monitor the temperature of the cooler to see if it will return to 4 degrees C or less. Adjust, repair, and/or replace this display cooler to maintain it at 4 degrees C or less; Correct within a week. Do not store any potentially hazardous food in this unit until it can be maintained at 4 degrees C or less. If milk and/or cream is to be placed into it, discard any leftover milk/cream after 4 hours. Violation Score: 3

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

Comments

Permit to operate was posted. Handsinks were supplied with liquid soap and paper towels. Walk-in-cooler and other coolers apart from the sandwich display cooler were 4 degrees C (40 degrees F) or colder. Freezer temperatures in the store area and back area were satisfactory No hot-holding of food was occurring at the time of inspection. The temperature log sheet for cooked and hot-held tornados was not up-to-date as they did not prepare them today. Ensure that this is maintained on a daily basis whenever food is cooked/hot-held. Cooking (at least 74 degrees C /165 degrees F) and hot-holding temperatures (at least 60 degrees C / 140 degrees F) were reviewed with staff. NOTE: The evening shift staff member did not know where the probe thermometer is stored. This will be checked during the next follow up inspection. It was discussed with the manager over telephone that they must obtain a new probe thermometer if they cannot locate the previous one. Use 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) to sanitize the thermometer before it is inserted into food. NOTE: Staff was unable to describe the sanitizing of the F'real Milkshake machine. This will be checked with the manager during the follow up inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AFBV3Q
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