Health Protection

The Derby Bar and Grill
Tel: (604) 538-5777
Fax: (604) 538-5666
115 - 17637 1st Ave
Surrey, BC V3Z 9S1
October 4, 2018
1.83 hours
OPERATOR (Person in Charge)
Glen Todd
1 Month
Information Provided
Require Corrections


In Use

Food Safety Training [s. 10]


Food Safety Plan [s. 23]



Sanitation Plan [s. 24]


HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Food debris was observed in the following areas:

1. On spiked side of sliding handle located on deli slicer.
2. On wall-mounted potato slicer
Corrective Action(s): Deli slicer arm was put through dishwasher at time of inspection. Wall mounted potato slicer was being cleaned at time of inspection. Ensure that all equipment/utensils/food contact surfaces are properly washed, rinsed, and sanitized to limit potential contamination of food.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Staff observed wiping preparation cooler work surface with a damp cloth. Cloth was not submerged in a sanitizing solution and was being rinsed in water between uses.
Corrective Action(s): Ensure that all equipment/utensils/food contact surfaces are properly sanitized after cleaning to limit the potential contamination of food. Ensure that wiping cloths are stored in a sanitizing solution when not in use.
Violation Score: 5

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Staff was observed picking up a glove that had fallen onto the ground. Staff was not observed to have washed hands properly prior to continuing work at the prep area (a closed bag of fries was handled).
Corrective Action(s): Staff instructed to wash hands properly with hot and cold running water, liquid hand soap, and to dry hands with paper towel. Ensure that hands are being washed properly to prevent potential contamination of food and/or food contact surfaces. Ensure that all staff are aware of proper glove use. Hands are to be washed properly between glove changes, and gloves are to be changed as often as needed to prevent the potential contamination of food and/or food contact surfaces.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation: The following was observed:

1. Raw shell eggs stored above ginger in walk in cooler *corrected*
2. Mesh bag of onions stored directly on floor in dry storage
3. Several containers of food were observed to be uncovered (coolers, dry storage)
4. Latex gloves were in use
5. A spoon was stored within a small container of coleslaw in the 2-door prep cooler. Handle was in contact with coleslaw. *corrected*
6. Tongs were stored with handle in contact with fries *corrected*
Corrective Action(s): Ensure raw meats and raw shell eggs are not stored above potentially ready-to-eat foods as drippings may contaminate food below. Ensure that onions and other foods are not stored directly on the floor to protect food from potential contamination and to facilitate cleaning of floors. Ensure that all foods are covered to protect from potential contamination. Latex gloves are not to be used for food and/or food contact surfaces as customers may have allergies to latex. Ensure that all utensils are stored in a manner that protects food from contamination. Date to be corrected by: Today.
Violation Score: 9

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


Routine inspection conducted:

- Walk in cooler at 4 degrees C
- 2-door reach in glass cooler at 1 degree C
- 1-door reach in glass cooler at 4 degrees C
- Cook line drawers at 3 to 4 degrees C
- 1-door preparation cooler at 4 degrees C (above) and 2 degrees C (below)
- 2-door preparation cooler at 4 degrees C (above) and 3 degrees C (below)
- Bar under counter coolers at 1 to 2 degrees C
- Reach in freezer at -19 degrees C
- Small chest freezer (kitchen) at -20 degrees C
- Large chest freezer (kitchen) at -18 degrees C
- Chest freezers (2, upstairs) at -15 to -18 degrees C
- Hot holding internal temperatures at 60 degrees C or more
- Hand washing stations supplied with hot and cold running water, liquid hand soap, and single use paper towels
- Quaternary ammonium compounds (quats) sanitizer available in labeled spray bottles and from dispenser at 200 ppm
- Bar glass washer measured at 12.5 ppm iodine in rinse residual (required: 12.5 to 25 ppm iodine)
- High temperature dishwasher measured 73 degrees C at the utensil surface during the final rinse (minimum: 71 degrees C at the utensil surface)
- No signs of pest activity observed
- Washrooms maintained in clean condition
- Temperature records available; however, records are not up-to-date. Reminder to ensure that records are being maintained as per your food safety plan.
- Permit posted

Note: Whole raw turkeys were observed being prepared in advance for a buffet. It was stated by kitchen staff that turkeys would be cooked whole, then cut into smaller pieces after cooking to be cooled. Reminder to ensure minimum internal cooking temperatures are reached for whole turkeys. A probe thermometer is available on site for internal temperature checks. Reminder to ensure that turkey is cooled from an internal temperature of 60 degrees C to 20 degrees C within 2 hours, and then cooled from an internal temperature of 20 degrees C to 4 degrees C within 4 hours. Reheat to an internal temperature of at least 74 degrees C before serving.