INSPECTION REPORT Health Protection SDHI-CEYTVX

PREMISES NAME Sammy J's Grill & Bar		Tel: (604) 385-2577 Fax:
PREMISES ADDRESS 15770 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE June 1, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mike Gardner		NEXT INSPECTION DATE June 08, 2022
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] No Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Container of cooked fried onions in oil observed covered and stored at room temperature. Internal temperature measured at 38'C with probe thermometer. Staff stated that the onions were cooked >2 hours ago. Staff voluntarily discarded onions during time of inspection. Corrective Action(s): Ensure cooked foods are cooled using the cooling curve from 60'C to 20'C within 2 hours and from 20'C to 4'C within 4 hours (total of 6 hours) to prevent time-temperature abuse and to prevent microbial growth and/or toxin production. Foods may be cooled faster using the following methods: - Transer food into large shallow containers - Mix frequently (with ice wand if possible) - Use a blast chiller Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chemical dishwasher measured at 0ppm chlorine during time of inspection. Staff replaced the sanitizer bucket and primed the dishwasher line during time of inspection. Dishwasher later measured at 100 ppm chlorine concentration with test strip. Corrective Action(s): Check dishwasher sanitizer at least daily (or as per approved sanitation plan) with available test strips on site to ensure the dishwasher is dispensing at least 50 ppm chlorine residual at the plate surface to adequately sanitize food contact surfaces, dishes and utensils. Ensure test strips are kept at the dishwasher and all staff is trained on how to check the dishwasher chemical residual with the strips. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station located next to dishwashing area is not supplied with paper towel. Staff placed paper towel in the dispenser during time of inspection. Corrective Action(s): Ensure all hand washing stations are kept unobstructed and supplied with hot and cold running water, liquid soap and paper towel to promote frequent, adequate hand washing by foodhandlers and to prevent potential contamination to food. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Few fruit flies and house flies observed on site. Fly traps are observed in place. Pest control last visited in May 2022 and pest control reports are available on site for verification. Corrective Action(s): Monitor fruit fly and house fly population and contact the pest control company if the population increases to place more traps and make suggestions to reduce the population. Ensure all point of entries into the premise are closed at all times to prevent fly entry, breeding and harbourage. Ensure the back door remains closed unless receiving orders. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food premise is observed in an unsanitary condition. Staff stated that deep cleaning is completed every 2 weeks and the cleaning is due at the end of this week. Corrective Action(s): Unsanitary conditions may lead to pest attraction and harbourage and may potentially contaminate food. Degrease, deep clean and sanitize the following areas to remove grease, mold and food debris build-up: - All floors and backsplahes/wipeable walls in the dishwashing area, back preparation area and cooking line - Insides of line coolers To be corrected by: June 8, 2022 Violation Score: 9

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

Comments

Routine Inspection Conducted Observations: 1. Temperatures: - Walk-in cooler at 3'C - Freezers at or below -18'C - Cooking line coolers (drawers and sandwich coolers) measured at or below 4'C - Hot-holding units measured at or above 60'C *REMINDER: ensure temperature logs are maintained and kept in an organized manner to be verified by the health inspector during inspection 2. Sanitation: - Hand washing stations in staff washrooms, on left side of cooking line, bar and upon entry into kitchen supplied with hot and cold running water, liquid soap and paper towel - QUATS sanitizer measured at 200 ppm QUATS concentration with test strips (X2 spray bottles in kitchen and X1 sanitizer pail with wiping cloth at bar) - 2-compartment sink available on site with drain plugs - Pest control company is contracted to complete inspections every 2-3 months *NOTE: QUATS test strips are observed expired. Obtain new test strips within expiry to ensure QUATS sanitizer strength is measured and verified at 200 ppm QUATS concentration (as per approved sanitation plan) 3. Storage: - All food stored at least 6 inches off the floor and covered - Raw meat stored away from ready-to-eat foods - Chemicals are stored away from food 4. Administration: - FOODSAFE Level 1 trained staff available on site - Health permit posted in conspicuous location Notes: - No signature required due to COVID - Follow-up inspection to be conducted on June 8, 2022 Please contact the health inspector if there are any changes to the floor plan, equipment or menu. Contact the health inspector for any questions or concerns.