Fraser Health Authority



INSPECTION REPORT
Health Protection
RBYS-CSQVUP
PREMISES NAME
S & L Kitchen & Bar		Tel: (604) 317-7607
Fax:
PREMISES ADDRESS
200 - 2070 Sumas Way
Abbotsford, BC V2S 2C7		INSPECTION DATE
June 12, 2023		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Andy Slinn		NEXT INSPECTION DATE
June 15, 2023
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
No
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9
Critical Hazards: Total Number: 1
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Observed oyster shucking hand washing sink missing liquid hand soap.
Corrective Action(s): Ensure that hand washing sinks are adequately supplied with hot/cold running water, liquid hand soap and paper towel.
Operator replaced liquid hand soap during inspection.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Observed food not protected from contamination; ice cream scoop stored in container with room temp water.
Corrective Action(s): Ensure that ice cream scoop is stored in a sanitary manner. Operator placed scoop in container with ice water.
Violation Score: 3

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: Observed no staff present on duty with FoodSafe Level 1 or equivalent.
Corrective Action(s): Ensure that at least 1 staff present on duty with FoodSafe Level 1.
Violation Score: 1

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

Permit posted and up to date.
Hand washing sinks adequately supplied.
QUATs surface sanitizer in spray bottles at 200ppm.
Low temperature chemical dishwasher at >50ppm.
Glasswasher at >12.5ppm.
Prep line coolers at 4C or below.
Note: Keep inserts on line cooler covered to assist with maintaining temperature. First line cooler at 6.1C ambient air temperature - in use during inspection.
Walk-in coolers at 4C or below.
Oyster shucking cooler at 4C or below.
Back kitchen cooler at 4C or below.
Bar cooler at 4C or below.
Walk-in freezer at -14C or below.
Hot holding of gravy and soup at 60C or above.
Temperature logs maintained for previous days - ensure these are maintained daily.
Food covered and stored off the ground.
Staff in uniform with hair tied back/covered.
Staff sanitary facilities adequately supplied.
General sanitation and maintenance is satisfactory.