INSPECTION REPORT Health Protection TSTY-AG923F

PREMISES NAME Sammy J's Grill & Bar		Tel: (604) 385-2577 Fax:
PREMISES ADDRESS 15770 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE December 1, 2016	TIME SPENT 1.3 hours
OPERATOR (Person in Charge) Mike Gardner		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Several knives, ladles and vegetable slicers were observed to be stored in dirty condition on knife strips and in storage areas. Meat slicer had also not been properly cleaned and sanitized after use. Corrective Action(s): All items placed in dishwashing area during inspection; cleaning started on meat slicer. Ensure staff thoroughly wash, rinse and sanitize all dishware and utensils after use - do not store dirty items in clean storage areas. Violation Score: 15

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): One opened can of tomato juice was stored in the bar cooler. Corrective Action(s): Removed during inspection. Ensure contents of opened cans are either used up immediately, or transferred to suitable food-grade containers. High-acid foods may cause corrosion of can internals, and result in the leaching of metals into food. Violation Score: 3

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

Comments

*General sanitation satisfactory. No pest issues observed during inspection. *Quat sanitizer available at 200ppm. Note: ensure all cloths are stored in sanitizer buckets after use. *Low-temperature dishwasher provided a sanitizing rinse containing 50ppm chlorine sanitizer. All dishware and bar glasses are run through this washer. *All cooler and freezer temperatures satisfactory (note: top of prep line coolers averaged ~7 C after heavy use - ensure covers are kept down as much as possible between rush periods). *Hand sinks equipped with warm water, liquid soap and paper towels. Note: ensure food items are kept away from soap/paper towel dispensers - one rack of insert trays was stored very closely to a paper towel dispenser). *Shellfish tags available on site. Ensure these are kept for 6 months from time of purchase. *Hot holding units operating at > 60 C. *Good organization of raw and ready-to-eat foods in coolers and freezers. *Cooling practices adequate. Ice baths are used to accelerate cooling process. *Probe thermometer available on site for cooking temperature checks. Temperature records are being kept. *Frozen drinks machines in bar area operating at < 4 C. Ensure manufacturer's cleaning directions are followed for routine dispenser cleaning. *Staff handwashing practices satisfactory at time of inspection. *Three washrooms checked were maintained in clean condition; hand sinks equipped with warm water, liquid soap and paper towels. *Discussed cleaning frequency of beer lines and ice machine during inspection - OK. Ice machine lower section maintained in clean condition.