INSPECTION REPORT Health Protection AHEN-B42QYM

PREMISES NAME Baron's Manor Pub		Tel: (604) 888-5551 Fax:
PREMISES ADDRESS 9568 192nd St Surrey, BC V4N 3R9		INSPECTION DATE August 27, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sarbjit & Daljit Randlawa		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw meat (raw chicken wings) were stored adjacent to lettuce. Raw meat was leaking onto a tray below it however there was a gap between the raw chicken and lettuce. There was no evidence of contamination of the lettuce in the box, however the lettuce is required to be organized in a manner to protect it from contamination from raw meat juices that may contain harmful bacteria. The concern is that lettuce can be used a ready to eat food which will not undergo a cook or "kill step" that can destroy any harmful bacteria in it. Corrective Action(s): Staff member re-arranged the shelving units of the walk-in-cooler so that all raw meat was stored on the lower shelving units on the left hand side and ready to eat foods were stored on the lower shelving unit on the opposite right hand side of the walk-in-cooler. . Ensure all raw meat is stored on shelving unit that is below the shelving unit on which ready to eat food products are stored. Violation Score: 3

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

Comments

Handsinks (in the kitchen, bar, upstairs area, downstairs washrooms, and ladies customer washroom) were adequately supplied with liquid soap, hot and cold running water, and paper towels. Staff member recompleted FOODSAFE Level 1 on August 4, 2018 based on a temporary FOODSAFE Level 1 certificate. Walk-in-cooler and other coolers were at or below 4 degrees C. Walk-in-freezer and other freezers were at or below -18 degrees C. Hot-held food was at or above 60 degrees C. Temperature records were being maintained for three refrigeration units. It is strongly recommended that a record be maintained for all refrigeration units. Checks of all refrigeration units are required at least every 4 hours. Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm at the plate (actually measured near 100 ppm) in the kitchen. Glasswasher final rinse iodine sanitizer residual was at least 25 ppm (required: 12.5 to 25 ppm). 200 ppm QUATS sanitizer was available in the spray bottle in the kitchen. 100 ppm chlorine sanitizer was available in the spray bottle in the bar. No signs of recent pest activity were evident at the time of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-B42QYM
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Audited food products included: canola oil, hamburger buns, pancake mix, pancake syrup, and pasta noodles.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment