INSPECTION REPORT Health Protection SDHI-C8ESXE

PREMISES NAME Earl's Kitchen + Bar (Grandview Corners)		Tel: (236) 427-0930 Fax:
PREMISES ADDRESS 16071 24th Ave Surrey, BC V3S 9H7		INSPECTION DATE November 3, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Cameron Armstrong		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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Ice scoop observed directly in ice machine. Operator moved the ice scoop outside the machine during time of inspection 2. Re-usable plastic containers used as scoops in dry storage bins observed submerged directly in food. Operator removed the containers during inspection. Corrective Action(s): Scoops placed directly into food could introduce potential pathogens when in direct contact with food handlers hands. Ensure that scoop handles do not come into direct contact with food to prevent contamination to food. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Few fruits flies observed in bar area next to cut fruits and vegetables. Operator noted that pest control visited the premises recently. Corrective Action(s): Provide the pest report for the last 2 inspections conducted by the pest company. Monitor fruit fly population and contact pest company if the problem persists and/or worsens. Date to be corrected by: immediately Violation Score: 3

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

Comments

Routine Inspection Conducted 1. Temperatures: - Walk-in cooler #1 closest to kitchen entry at 2'C - Walk-in cooler #2 closest to back door at 2'C - All sandwich coolers and drawers along cooking line measured at 4'C or lower - Hot-holding units along cooling line measured at >60'C - Small bar cooler for ice cream measured at -18'C - 2-door stainless steel freezers in back storage room measured at less than or equal to -18'C - Sushi rice measured at pH of 4.2 - Temperature logs maintained 2. Sanitation: - General sanitation of premises satisfactory during inspection - Handwashing stations in staff washroom, kitchen, prep area, dishwashing area, front service area and bar all supplied with liquid soap, paper towel, hot and cold running water - QUATS spray bottles (x4) measured at 200 ppm QUATS concentration with test strips - QUATS test strips available on premises - Chemical dishwasher measured 50 ppm chlorine concentration at plate surface with test strip - Glass washer in bar measured at 25 ppm iodine concentration with test strip - 3-compartment sink available with drain plugs for manual ware washing 3. Storage: - All food stored at least 6 inches off the floor - All food observed covered - Time stamps available on stored foods (first-in-first-out method implemented) - Dry storage area well maintained - Chemicals stored away from food 4. Administration - FOODSAFE Level 1 equivalent trained staff available on premises - Operating permit visible during inspection Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns