INSPECTION REPORT
Health Protection
231072

PREMISES NAME
The Derby Bar and Grill
Tel: (604) 538-5777
Fax: (604) 538-5666
PREMISES ADDRESS
115 - 17637 1st Ave
Surrey, BC V3Z 9S1
INSPECTION DATE
March 10, 2017
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Glen Todd
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections


Comply

In Use

Food Safety Training [s. 10]

Yes


Food Safety Plan [s. 23]

Yes

No

Sanitation Plan [s. 24]

Yes

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Observed garlic butter left at room temperature at >4°C. The garlic butter is prepared on site. Do not store garlic butter at room temperature as this condition may allow bacteria to grow and toxins to proliferate. The butter was prepared >6hrs ago.
Corrective action: The operator discarded the butter. Always store garlic butter in cooler at <4°C.
Corrective Action(s):
Violation Score:


Non-Critical Hazards: Total Number: 1
212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: Temperature logs were not available for the coolers and freezers.
Corrective Actions: Start recording temperatures for coolers and freezers daily and keep records on site and more available upon request.
Date To Be Corrected By: Tomorrow.
Corrective Action(s):


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

Comments

General:
-All hand sinks are stocked with hot/cold running water, soap, paper towels.
-All coolers at <or = 4C
-All freezers at < or -18°C
-Chest freezes at the back storage area near customs at < or = -18C.
-High temperature dishwasher reached 73C at plate level.
-Surface sanitizer available at 200 ppm Quat in spray bottles
-Dry storage area is good.
-Glasswasher dispensed 12.5 ppm Iodine sanitizer.
-Ensure to proper clean and sanitize the milk steamer wand of the espresso Machine after each use.
-No signs of pest activity
-General sanitation is good.
-Please contact the health inspector if you have any questions or concerns.