INSPECTION REPORT Health Protection JCHY-C4BT7K

PREMISES NAME Central City Taphouse & Kitchen		Tel: (604) 545-1400 Fax:
PREMISES ADDRESS 190 - 13450 102nd Ave Surrey, BC V3T 5X3		INSPECTION DATE June 25, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Kuldeep Bansal		NEXT INSPECTION DATE June 29, 2021
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: High (≥30) Total Score = 34

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw meat patties, raw shrimp, and raw pork stored on ice that is located in the under counter cooling cabinet of the hotplate and gas stoves measured at an internal temperature of 10-13C. Operator informed that the aforementioned items were put in the unit an hour ago. Corrective Action(s): Move the aforementioned items in a cooling unit able to hold an air ambient temperature of 4C or lower. Ice packs in the cooling units is not an adequate means of maintaining adeqaute refrigeration temperatures (i.e.: 4C or lower.) Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Meat slicer observed to have a built-up of food debris along the top guard and blade. Corrective Action(s): Clean and sanitize the meat slicer to remove all built-up food debris. Corrected by: Immediately. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing sink at the back kitchen area lack adequate paper towel to facilitate proper handwashing. Corrective Action(s): Ensure all handwashing stations are well equipped with hot and cold running water, liquid soap, and paper towels to facility proper handwashing procedures. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Under counter cooling cabinet of the hotplate and gas stoves measured at an air ambient temperature of 13C and 9C respectively. Front kitchen prep cooler covers located across the hotplate observed to not close properly. Chest freezer measured at an air ambient temperature of -13C. Corrective Action(s): Service the following items: -Under counter cooling units to hold an air ambient temperature of 4C or lower. -Front kitchen prep cooler covers to close properly. -Chest freezer to measure an air ambient temperature of -18C or lower. Corrected by: June 29, 2021 Violation Score: 9

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

Comments

Routine Inspection conducted today. COVID-19 compliance conducted. COVID-19 Safety Plan onsite and posted. Mask policy in place. Physical distancing decals and directional arrows in place. Sanitizer available for customer use. Signage posted at front door to advise people who display COVID-19 symptoms to not enter. Maximum occupancy limit post within the facility. Customer contact information collected and retained for 30 days for contact tracing purposes. Daily health check conducted for staff and documented. Tables and chairs are adequately spaced to ensure proper physical distancing. NOTE: Post maximum occupancy limit in customer washrooms and at staff common lunch area located at the table booth. Ensure portable fan in the kitchen area does not blow air from one patron to another. QUATs sanitizer buckets and spray bottles at 200ppm. Low-temperature dishwasher measured at 100ppm chlorine. Iodine glass washer measured at 12.5ppm. Iodine test strips available. Prep coolers and walk-in cooler measured at 4C. Walk-in freezer and under counter freezer measured at -18C. All food stored at least 6 inches off the floor. Ice machine in sanitary condition. No signs of pests observed. NOTE: Ensure to maintain temperature logs. Morning and evening checks for all refrigeration units should be documented on temperature logs. Overall, facility is well organized. Report emailed due to COVID-19 pandemic.