INSPECTION REPORT Health Protection AHEN-AHNUGE

PREMISES NAME Baron's Manor Pub		Tel: (604) 888-5551 Fax: (604) 888-5552
PREMISES ADDRESS 9568 192nd St Surrey, BC V4N 3R9		INSPECTION DATE January 16, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Charlie Avison		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food contact surfaces (e.g. cutlery, plates, and food containers) were not properly washed and sanitized as 0 ppm chlorine sanitizer was measured after the dishwasher final rinse. Corrective Action(s): Staff placed food contact surfaces through the dishwasher again after 100 ppm chlorine sanitizer residual was measured at the plate from priming the dishwasher. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 1. 0 ppm chlorine was measured with chlorine test strips after the dishwasher final rinse. This is a repeat violation; future repeat violations may result in enforcement action (e.g. issuance of corrective orders and/or violation tickets). 2. Greater than 200 ppm chlorine sanitizer was measured from the chlorine sanitizer spray bottle in the bar. Corrective Action(s): 1. 100 ppm chlorine sanitizer residual was detected at the plate after the operator primed the dishwasher. The operator reviewed the importance of priming the dishwasher with staff. Ensure all staff members use chlorine test strips to measure the chlorine sanitizer concentration on a daily basis, document it on a log, and report to management and/or operator if less than 50 ppm chlorine residual is measured at the plate after the dishwasher final rinse. NOTE: Please begin a log for the chlorine glasswasher in the bar as well. Ensure management audits these logs at least on a monthly basis. 2. Ensure 100 ppm chlorine sanitizer (1/2 teaspoon of bleach per L of water) is available in the spray bottle as a safer and adequate concentration for surfaces. Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Chaffing dishes are still stored on the floor in an area downstairs. Bags of raw potatoes were also observed on the floor downstairs. Corrective Action(s): Ensure the chaffing dishes and potatoes are stored at least 6 inches off the floor. Correct by within 1 week (by Monday January 23, 2017). Violation Score: 3

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler in the kitchen and other coolers in the kitchen, downstairs area, and bar were 4 degrees C (40 degrees F) or less. Freezers were -18 degrees C (0 degrees F) or less. Hot-held sauces and gravy were 60 degrees C (140 degrees F) or hotter. Three probe thermometers were available on-site. Cooling temperatures were reviewed for the wings. Reminder: Ensure food is cooled from 60 degrees C to 20 degrees C within 2 hours and 20 degrees C to 4 degrees C within 4 hours (a total of 6 hours time). 200 ppm QUATS sanitizer was available in the spray bottle in the kitchen. 100 ppm chlorine sanitizer residual was available from the low temperature glasswasher in the bar. Note: The operator has switched from iodine to chlorine sanitizer for this unit. Chlorine test strips need to be provided to staff in the bar so that they may monitor the final rinse chlorine sanitizer residual at the surfaces of glasses. The ice scoop was stored in a clean container. The floor below the grill area was in a sanitary condition. A follow up inspection will be conducted.