INSPECTION REPORT Health Protection JCHW-B4STYQ

PREMISES NAME Edith and Arthur Public House		Tel: (604) 503-3477 Fax:
PREMISES ADDRESS 8410 160th St Surrey, BC V4N 0V7		INSPECTION DATE September 20, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Andy Slinn		NEXT INSPECTION DATE October 11, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 42

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Chemical dishwasher had no detectable chlorine sanitizer. 2) Washed equipment (slicers and graters) was found to have old food debris. Corrective Action(s): 1) Chemical dishwasher must be able to provide 50ppm chlorine to allow for proper sanitizing of equipment, dishware, and utensils. Dishwasher was primed and tested at 50ppm. Facility is in the process of washing and sanitizing all equipment, utensils, and dishware. Ensure dishwasher is checked daily for proper sanitizer strength and is recorded daily. 2) Ensure all equipment is properly washed and sanitized. Items may require presoaking prior to washing. Equipment was washed and sanitized at the time of inspection. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bar handwash station did not have any liquid hand soap. Corrective Action(s): Ensure handwash stations are equipped with hot and cold running water, liquid hand soap, and single use paper towels. Liquid hand soap replaced at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Scoops were found stored inside dry ingredient containers. 2) Ice scoop in bar was found stored with handle in direct contact with ice. 3) Fly tape was located directly above the dishwasher. Corrective Action(s): 1) Ensure all scoops are stored in a sanitary manner to prevent scoops from contaminating ingredients. 2) Ensure scoop is stored in a sanitary manner – handle may potentially contaminate ice. 3) Fly tape is not to be placed above any equipment, food storage area, food prep area or utensil storage area. Flies may fall off tape and contaminate equipment, utensils, dishware, or food contact surfaces Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris was found under the cook line and mould was found growing on the shelving units in the walk-in cooler. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times to prevent potential attraction of pests. Currently cook line is cleaned every other week – cleaning frequency will need to be increased. Correction date: 1 week Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Vegetable cutter was found to have a broken blade. 2) Prep cooler (left side) was at 6C. Cooler was set to maximum setting. Corrective Action(s): 1) Repair or replace cutting surface and ensure equipment is maintained in good condition. Broken vegetable cutter may result in potential broken metal contamination of foods Correction date: 1 month. 2) Adjust cooler and ensure it is capable of maintaining 4C or less at all times to prevent the growth of pathogens and or the formation of toxins. Correction date: Sept 27 2018 Violation Score: 15 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Quats sanitizer spray bottles were unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Once labels fade or fall off, they must be relabelled. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff in the facility did not have FoodSafe Level 1 or equivalent. Corrective Action(s): While facility is in operation, at least one person in the facility must have FoodSafe Level 1 or equivalent. Chef to register and successfully complete a Foodsafe Level 1 or equivalent course. Correction: 1 month Violation Score: 1

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

Comments

-Walk-in cooler was at 4C. Alcohol walk-in cooler was at 4C. -Walk-in freezer was at -18C. -Right and middle line coolers were at or below 4C (top and bottom). -Hot holding was greater than 60C. -Bar glasswasher had a final rinse of 12.5ppm iodine sanitizer (minimum 12,5ppm required for proper sanitizing). -Kitchen handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles were tested at 200ppm. -General food storage practices good at the time of inspection. Foods properly stored off the floor and covered. Raw meats were stored below ready-to-eat foods. -Frozen foods were thawing under cold running water. -Facility is serviced by a professional pest control operator. Fruit flies observed throughout the facility. -Washrooms clean and well maintained. *Facility is not checking and recording temperatures. Ensure facility checks and records temperatures on a daily basis. -Please contact the inspector if you have any questions or concerns.