INSPECTION REPORT Health Protection SDHI-C8DTLL

PREMISES NAME Sammy J's Grill & Bar		Tel: (604) 385-2577 Fax:
PREMISES ADDRESS 15770 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE November 2, 2021	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Mike Gardner		NEXT INSPECTION DATE November 03, 2021
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 42

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sliced fruits and vegetables used for drinks observed stored in inserts at room temperature without an ice bath in bar area. Operator placed all cut fruits and vegetables in the ice bath during inspection. Corrective Action(s): Cut fruits and vegetables are potentially hazardous foods which may harbour pathogens and bacteria. Time-temperature abuse can cause exponential microbe growth and/or toxin production which can cause foodborne illness. Ensure all potentially hazardous foods are stored at 4'C or lower at all times over ice baths or in cold-holding units to prevent foodborne illness. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): QUATS sanitizer in spray bottles (x2) and in sanitizer pail in bar (x1) measured at 0-100 ppm QUATS concentration with test strip. Staff replaced the sanitizer solution in both spray bottles and sanitizer pail during time of inspection and it was measured at 200 ppm QUATS. Corrective Action(s): Ensure sanitizer spray bottles and pails with wiping cloths are changed more frequently (as per approved sanitation plan) in order to maintain sanitizer concentration at 200 ppm QUATS and to maintain clean and sanititary food contact equipment and utensils. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Ice machine observed with pink mold build up on plastic insert. Staff removed all ice from the machine during time of inspection to be discarded. Corrective Action(s): Ice machines must be cleaned and sanitized to remove mold build up and to prevent contamination to ice. Ice machines must be cleaned and sanitized frequently to prevent mold build up. Date to be corrected by: November 3rd, 2021 Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Paper towel dispenser next to hand washing station upon entry into kitchen obstructed by clean glassware. Staff moved the clean dishware away from the paper towel dispenser during inspection. Corrective Action(s): Obstructions near the hand washing station may discourage proper handwashing frequency and handwashing procedures. Ensure all handwashing stations are kept unobstructed and to encourage proper handwashing with the use of warm water, liquid soap and paper towel. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Raw meat patties in a plastic container observed stored on a shelf above cooked chicken in walk-in cooler. Chef moved the raw meat away from the cooked foods during inspection. 2. Electronic portable speaker observed stored directly on pre-portioned packages of noodles. Chef moved the speaker away from the food during inspection. Corrective Action(s): Ensure all foods are protected from contamination at all times by storing all raw meats away from ready-to-eat foods. Ensure all personal belongings are stored away from food to prevent potential contamination to food. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation of premises observed not maintained in sanitary condition. The following areas are observed unsanitary: - All handles of coolers in cooking line - Inside cooler drawers and sandwich coolers - Around and behind all cooking units Corrective Action(s): Ensure the above mentioned areas are deep cleaned and sanitized to prevent contamination to food and to prevent pest entry/harbourage. Ensure these areas are cleaned and sanitized more frequently as per approved sanitation plan. Date to be corrected by: November 10, 2021 Violation Score: 3

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

Comments

Routine Inspection Conducted NOTE: power outage occurred during time of inspection. Staff was told to remove all potentially hazardous foods left out at room temperature and any food in hot-holding units. Staff was educated to keep coolers and freezers closed until electricity turned back on. Premises was voluntarily closed during the power outage. Foods discarded were gravy and soup in the hot-holding units. Power outage lasted 30 minutes. All potentially hazardous foods in coolers and freezers were kept at 4'C or lower. Hot water and electricity was available and verified prior to leaving the inspection. 1. Temperatures: - Walk-in cooler at 3'C - Chest freezer at -19'C - Sandwich coolers (X2) in cooking line measured at 4'C or lower (top and bottom) - Under-counter drawer coolers in cooking line measured at 4'C or lower - Under-counter freezer in cooking line measured at -18'C - Hot-held foods measured at >60'C - Beverage cooler at bar measured at 4'C Reminder: ensure temperature log is maintained each day (as per approved Food Safety Plan) 2. Sanitation: - Hand washing stations on premises all adequately supplied with hot and cold running water, liquid soap, and paper towel - Chemical dishwasher measured at 100 ppm chlorine concentration with test strips - Ventilation hood kept in good sanitary condition (due for maintenance cleaning in Feb 2022) - Equipment stored in a sanitary manner 3. Storage: - All foods stored at least 6 inches off the floor - All foods observed covered with food grade material - Chemicals stored away from food 4. Pests - No pests observed during inspection - Pest control company contracted to complete monthly inspections - Sticky traps in place for flies 5. Administration: - Operating permit visible during time of inspection Notes: - No signature required due to COVID-19 pandemic - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns