INSPECTION REPORT Health Protection JCHW-CRGSKW

PREMISES NAME Earl's Guildford		Tel: (604) 584-0840 Fax:
PREMISES ADDRESS 10160 152nd St Surrey, BC V3R 9W3		INSPECTION DATE May 3, 2023	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

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Bar area wine bottle was stored in the ice used to make beverages. 2) Plastic container used to scoop ice was stored inside the ice machine. Corrective Action(s): 1) Discontinue the practice of storing beverages in ice used to make beverages to prevent potential contamination of beverages. 2) Ensure ice scoops are stored in a sanitary manner to prevent potential contamination of ice. Violation Score: 3

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

Comments

-Main walk-in cooler was at 3C. -Alcohol walk-in cooler was at 4C (dairy). -Cook line prep coolers (3) were at 4C (top and bottom). -Cooler unit under the cook line was at 4C - front area was approximately 6C (after lunch rush). -Bar area cooler was at 4C. -Counter top cooler (new unit) in the services area was at 4C. -Under counter freezer by sushi area was at -12C. -Both upright freezers (back area) were at -18C. -Hot holding was greater than 60C. Foods cooked to greater than 74C prior to hot holding. -Ice wands used to rapidly cool potentially hazardous foods. Sauce made the previous night was less than 4C. -Sushi rice had a pH of 4.0. -Temperatures checked and recorded daily. -Chemical dishwasher had a final rinse of 100ppm chlorine sanitizer on the dish surface (minimum of 50ppm required for proper sanitizing). Dishwasher concentration is verified daily. -Bar glasswasher had a final rinse of 12.5ppm iodine on the glass surface (minimum of 12.5ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer dispenser was at 200ppm. -Quats sanitizer spray bottles were labelled and tested at 200ppm. -Ice machines were found to be clean and sanitary. -Raw meats stored separately from ready-to-eat foods. Foods stored off the floor and covered. -General sanitation satisfactory at the time of inspection. -Facility serviced by a professional pest control operator. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. *Sushi area had counter top unit with ice - food items were non potentially hazardous. If ice is used as a method to keep foods at/or below 4C, ensure the ice level is above the food level in the insert. -FOODSAFE Level 1 equivalent valid until Feb 25, 2026 (Canadian Institute of Food Safety). -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.