INSPECTION REPORT Health Protection ALUI-B5MSLB

PREMISES NAME Big Ridge Brewing Company		Tel: (604) 574-2739 Fax: (604) 575-2376
PREMISES ADDRESS 5580 152nd St Surrey, BC V3S 5J9		INSPECTION DATE October 17, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Chris Funk		NEXT INSPECTION DATE October 19, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) 3 containers of cold potentially hazardous food items (sliced mushrooms, chopped vegetables, etc) left out at room temperature by the chow mein area. All food items were found to be between 20-22 deg C. Chef said they were there for more than 2 hours. 2) Inserts in pizza prep cooler were at 9-10 deg C. Showed this to head chef. head chef indicated that unlike the other coolers on the cooking line, the inserts for the pizza prep cooler are only cooled by a fan underneath. Corrective Action(s): 1) All 3 containers of food discarded. Keep containers submersed in an ice water(not just ice) bath and at 4 deg C or less. Otherwise, keep food in coolers and only bring out small portions at a time when dish is ordered. 2) Half fill inserts only or keep the lids covered. If you want to keep the lids off of the coolers, then the internal temperature of the food must ALWAYS be at 4 deg C or less, as there is no guarantee that the foods in the inserts placed in the morning will be finished within 2 hours, or even by the next meal service. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Handwashing station by the walk in cooler was obstructed and competely blocked by a large bus tray containing raw chicken. 2) Handwashing station across grills had 3 pairs of tongs in it. Corrective Action(s): Keep handwashing sinks free of obstruction at all times. Do not put utensils inside. Do not put food on top. These sinks are designated for handwashing ONLY. Glove use does tno mean staff do not need to wash their hands. Tongs were removed and tray of chicken was moved during inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Ice in the ice box at the customer area directly touches the tubes/lines connected to the drink hose. These lines have visible dirt/debris on them. 2) Metal bowls (used to mix different ingredients in) stored directly on top of food in inserts. Corrective Action(s): 1) Put in a clear separation barrier between the ice used for customers and ice that touches these lines. Customers should only be served ice that is clean and in sanitary condition. 2) Dont stack containers on top of your food items. Your containers may have been placed on unsanitary surfaces, or a surface with raw meats. Keep them out of your cooler inserts. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 2 flour bins underneath prep sink were filthy (clumbs of wet flour caked on top). Corrective Action(s): Clean your bins Correct by: today Violation Score: 3

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

Comments

Note: Staff are using latex gloves. Do not use latex gloves anymore as people have latex allergies. Handsinks equipped with liquid soap and paper towels and hot/cold running water **Change the squeeze bottle soap back to the hand pump dispenser soap Walk in cooler: 3.1 deg C Walk in freezer (inside walk in cooler): -18 deg C Other than inserts mentioned above, all other coolers at 4 deg C or less High temperature dishwasher achieved 71.3 deg C after rinse cycle (minimum 71 deg C required) at dish level Quat spray sanitizer at 200 ppm QUATS, (2 in kitchen, 1 in bar, 1 at serving area near ice box) No signs of pests observed, back door closed at time of inspection. Glasswasher in bar area achieved 50 ppm chlorine residual Brewery area attached to the restaurant does not have a tasting area, it has a single cooler at <4 deg C. The alcohol produced at the brewery are sold at the restaurant. General sanitation is satisfactory, some minor food debris underneath the cooking lines. Ensure to follow your weekly cleaning schedule and pull equipment out if necessary to clean underneath them. Large fermenting/brewing metal containers are sanitized with Divosan Acid sanitizer. FoodSafe certified staff on site