INSPECTION REPORT Health Protection CPAK-ARSQBU

PREMISES NAME Fox & Fiddle Restaurant and Bar		Tel: (604) 530-5040 Fax: (604) 530-5043
PREMISES ADDRESS 19530 Langley Bypass Surrey, BC V3S 7R2		INSPECTION DATE October 3, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 10, 2017
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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings observed from the following areas: 1) shelves and on floors of dry storage room 2) floor- along the wall by the very back equipment storage room 3) undercounter shelves and floor underneath across from the furnace at the back Corrective Action(s): Ensure to monitor every morning, remove any droppings observed and sanitize the area using 1000 chlorine (i.e. 20ml bleach per 980ml of water). Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of grease build-up and food debris observed from the following areas: 1) underneath the sandwich prep cooler 2) sides of and underneath grill/deep fryers Corrective Action(s): Ensure to scrub and clean the above areas. Leaving food debris during the night will only provide more food for the pests. Violation Score: 3

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

Comments

Routine inspection conducted: BAR -Handwash station adequately supplied. -Cooler operating <4'C. Cut fruits on ice. -200ppm QUAT solution available in labelled spray bottles. -Drink dispensing gun/holder in sanitary condition. -Glasswasher achieved >12.5ppm iodine at final rinse. -Washroom handsinks satisfactory. NOTE: Ensure the scoop is stored in a manner that the handle is never in contact with the ice. KITCHEN -Handwash stations adequately supplied. -Refrigeration temperatures within requirement; Hot-holding temperatures within requirement. -Cut vegetables immersed in ice. Good. -Temperature monitoring system in place. -Ventilation canopy hood serviced and maintained. -200ppm QUAT solution available in labelled spray bottles throughout. -200ppm chlorine available in a bucket to hold wiping cloths. -Low temperature dishwasher achieved >50ppm chlorine at the plate level after final rinse. -Daily log maintained for dishwasher/glasswasher sanitizer concentration- only until the end of July. Continue with this practice. -Ice machine satisfactory. No scoop stored in unit. -Professional pest control company contracted for bi-weekly visits. NOTE: Monitor for any halls/cracks to determine the possible entrance of pest. Wall behind/under the dishwashing sink requires to be sealed. NOTE: Droppings not observed from the food prep areas, but only where mentioned above. Ensure all prep surfaces are sanitized prior to initiating any food prep in the morning. Follow-up inspection will be conducted on Tuesday, Oct 10, 2017.