INSPECTION REPORT Health Protection KLAI-CD9RSB

PREMISES NAME The Clayton Public House		Tel: (604) 574-0411 Fax:
PREMISES ADDRESS 5640 188th St Surrey, BC V3S 4N5		INSPECTION DATE April 7, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sean Biden		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: **Issue noted from previous routine inspection** Meat slicer still noted with dried on food debris on the back of the blade and nearby the handle. As per staff, the meat slicer has not been used today. Date to be corrected by: Immediately Corrective Action(s): Correction order issue for the cleaning and sanitation of the meat slicer. The meat slicer must be properly dissemble, wash, rinse, sanitize and allow to air dry after every use, at the end of the day or every 4 hours when used continuously. Violation Score: 15

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door leading to the kitchen noted propped open at the time of inspection. Date to be corrected by: Today Corrective Action(s): Close the back door and do not keep it open when not in-use. Always keep doors and windows leading to the kitchen area closed unless a fitted screen is installed to prevent the entry of pests. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # KLAI-CD7QVZ of Apr-05-2022 Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1. No paper towel in the paper towel dispenser noted along the cooking line handwash sink. **Issue corrected during the inspection** Staff installed paper towel in the paper towel dispenser at the time of inspection. 2. No paper towel noted by the bar handwash sink. As per staff, each bar staff has their own reusable towel to use to dry their hands after washing. Date to be corrected by: End of today Correction: 1. Ensure all handwash sink is equipped with hot and cold running water, liquid soap and paper towel at all time. 2. Purchase or install a paper towel dispenser for the bar handwash sink. Do not use reusable towel to dry hand in the food preparation and bar area as the hands may be recontaminated with the reusable towel after washing.

Comments

Follow-up inspection conducted for inspection report# KLAI-CD7QVZ Ice machine noted to be in a sanitary condition. No mildew or mold buildup noted in the interior of the machine. Paper towel dispenser now noted in the bar handwash sink. Paper towel available nearby the food preparation handwash sink. Outstanding issues that still need to be addressed from the previous inspection report Dust buildup noted on the vent above the clean dishware of the dishwashing area, above the walk-in cooler and above the Blodgett oven. Dust on the dry storage rack for cans at the end of the cook line. As per operator, wall noted with mold has been cleaned and bleached. Will be placing a liner over area. Leaking noted on the faucet of the cook line handwashing sink. Head chef not on-site, none of the staff have FOODSAFE level 1 or equivalent.