INSPECTION REPORT Health Protection JCHW-BQGTYH

PREMISES NAME The Taphouse		Tel: (604) 583-8828 Fax:
PREMISES ADDRESS 15330 102A Ave Surrey, BC V3R 7R6		INSPECTION DATE June 11, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wayne Ferguson		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler door seals require repair. Corrective Action(s): Ensure door seals are maintained in good condition to prevent loss of cold refrigeration air and to prevent food debris build-up in the door seals. Door seals are on order and scheduled to be replaced. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer spray bottle was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents and to prevent accidental mixing and or misuse. Once labels fade or fall off, ensure containers are relabelled. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -7C (opened for stocking). -Alcohol walk-in coolers were both at 4C. -Line cooler ranged from 1C to 4C (top and bottom). -Under grill cooler was at 3C. -Counter top cooler was at 4C. -Bar cooler was at 4C (dairy). -Hot holding was greater than 60C. -Foods were cooked to greater than 74C.. -Temperatures are checked and recorded daily. -High temperature dishwasher had a final rinse temperature of 71C (minimum 71C required for proper sanitizing). -Quats sanitizer dispenser was at 200ppm. -Quats sanitizer spray bottles and pails were at 200ppm. Sanitizer pails are changed approximately every 2 hours. -Bar glasswasher had a final rinse of 12.5ppm iodine (minimum 12.5ppm required for proper sanitizing). -Equipment was clean and well maintained. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. raw meats stored separately from ready-to-eat foods. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operator. -No signs of pests noted at the time of inspection. No signs of pests in tin cats. Ensure tin cats are placed in the proper orientation (hole towards the wall). -Washroom clean and handwash stations equipped with hot and cold running water, liquid hand soap, and single use paper towels. -Upstairs bar used on the weekends for the time being. -FOODSAFE Level 1 valid until April 3, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required at this time due to the COVID-19 Pandemic. COVID-19 Precautions: -COVID-19 safety plan posted at the front entrance. -Tables are 2m apart. No more than 6 customers per table. Alternating booths are used to provide 2m physical distancing. -Physical distance of 2m provided between customers and customer and staff at the bar area. -Contact information collected for dine-in customers.