INSPECTION REPORT Health Protection JCHW-D4FT27

PREMISES NAME Guildford Station Pub		Tel: (604) 582-2800 Fax:
PREMISES ADDRESS 10176 154th St Surrey, BC V3R 4J6		INSPECTION DATE April 18, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Area between the two walk-in coolers (behind board) was found to have evidence of pest infestation. Did not observe pests in other parts of the facility. Facility currently serviced by professional pest control on a weekly basis. Corrective Action(s): Clean and sanitize affected area and monitor for pest activity. Contact pest control operator if droppings reappear. Violation Score: 3

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

Comments

-Walk-in coolers were both at 4C. -Alcohol walk-in cooler (dairy) was at 4C. -Walk-in freezer was at -20C. -Cook line prep cooler right side was at 4C (top and bottom). -Cook line prep cooler left side was at 4C (bottom) and 8C (top) - top was left open during the lunch rush. -Cook line under grill cooler was at 4C. -Foods stored on ice on the cook line were at 4C. -Upright cooler (wings) in the oven room was at 4C. Wings made the 2 days ago were at 4C. -Bar area cooler units were at 4C (dairy). -Service area cooler (dairy) was at 3C. -Upright freezer was at -18C. -Hot holding was greater than 60C. -Chicken was cooked to greater than 74C -Mixing wands available on-site to rapidly cool hot foods. Foods were observed cooling in an ice bath with mixing wands at the time of inspection. -Frozen foods observed thawing in the walk-in cooler. -High temperature dishwasher had a final rinse temperature of 75C on the dish surface on consecutive cycles (minimum of 71C required for sanitizing). -Bar glass washer had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Handwash stations were accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff observed practicing good hand hygiene practices at the time of inspection - gloves changed after using a phone and prior to handling foods. -Quats sanitizer spray bottles were labelled and tested at 200ppm. Quats sanitizer dispenser was at 200ppm. -Utensils stored in 200ppm Quats and wiped with a towel prior to use. -Meat slicer was found to be clean and well maintained. -Ice machine was clean and sanitary. Ice scoop was stored in a sanitary manner. -Bar area ice scoop stored in a sanitary manner at the time of inspection. Did not observe items stored in the ice used for beverages. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. -General sanitation good at the time of inspection. -Facility serviced by professional pest control operator. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid July 21, 2027. -Please contact the inspector if you have any questions or concerns. -Signature not required.