INSPECTION REPORT Health Protection JCHY-CURQU6

PREMISES NAME Hawthorne Beer Market & Bistro		Tel: (604) 576-5666 Fax:
PREMISES ADDRESS 5633 176th St Surrey, BC V3S 4C4		INSPECTION DATE August 16, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Aaron Hotell		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): Observed rodent droppings underneath the dishpit area and dry storage racks in the dry storage area. Corrective Action(s): Clean and sanitize aformentioned areas. Ensure daily cleaning underneath equipment to remove rodent droppings and prevent possible cross-contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Pooling of grease and water observed underneath the stovetop area at the cookline. Corrective Action(s): Clean and sanitize the aforementeiond areas. Ensure daily cleaning underneath hard to reach areas are conducted to prevent built-up of of grease, food debris, and pooling of water. Corrected by: August 23, 2023. Violation Score: 3

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

Comments

Routine Inspection conducted today. Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. QUATs dispenser and spray bottles at 200ppm. Glasswasher measured at 12.5 iodine final rinse. Low-temperature dishwasher measured at 50ppm chlorine. Food preparation sink available. Prep coolers, walk-in cooler, undercounter bar coolers, and stand-up cooler measured at 4C or lower. Stand-up freezer and chest freezer measured at -18C or lower. Hot-holding units measured at 60C or higher. Ice machine, exhaust hood vents observed to be in sanitary condition. Ice scoops observed outside ice machine. Food observed to be stored at least 6 inches off the floor. NOTE: Ensure at least one staff must have valid FOODSAFE Level 1 certification able to present to inspector for validation at all times during operation of business. Have pest control reports readily available for inspector's review. Seal exposed wood shaft at the kitchen line where it is used to house QUATs spray bottle. Overall, facility is well organized.