INSPECTION REPORT Health Protection MLUO-BA7Q8T

PREMISES NAME S & L Kitchen & Bar		Tel: (604) 317-7607 Fax:
PREMISES ADDRESS 200 - 2070 Sumas Way Abbotsford, BC V2S 2C7		INSPECTION DATE March 12, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Andy Slinn		NEXT INSPECTION DATE March 26, 2019
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: Moderate (16-29) Total Score = 21

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Tray of ravioli was found uncovered in the walk-in freezer. A backpack was found sititing on the prep table where a staff was prepping brussel sprouts. Corrective Action(s): Throw away the raviolis that have been dripped in the walk-in freezer. Do not store any personal belongings (backpack, cell phones, etc.) in food preparation areas. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Walk-in cooler floor and prep area floor has debris and grime build up underneath. Cooking area have grease and food debris and other areas in the dry storage and breading section. Corrective Action(s): Clean these areas to remove food debris, filth and grime build up. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottles containing sanitizer (quats) and other chemicals are not labelled. Corrective Action(s): Ensure all spray bottles containing chemicals are labelled properly. Violation Score: 3

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

Comments

Hand wash stations provided with liquid soap and paper towels. Sanitizer (quats) measured 200 ppm. Some spray bottles have not be refilled for the day. -Ensure sanitizer solutions are changed on a regular basis. Walk-in freezer was below -18 deg C. Walk-in cooler was at or below 4 deg C. Prep line coolers and other coolers were at or below 4 deg C. Hot holding for soups, sauces, mash potatoes was above 60 deg C. Temperature log was available and up to date. Low temperature dishwasher had chlorine residual of 100 ppm at plate surface. Oyster shucking area- Hand sink adequately maintained. Chlorine sanitizer measured >100 ppm. Staff hygiene - kitchen cooks/preps wearing clean uniforms, aprons and hats. Staff washrooms provided with sanitary facilities. Pest control monitoring in place. Bar area- Hand sink adequately maintained. Coolers were at 4 deg C. Glassware washer had 12.5 ppm Iodine.