INSPECTION REPORT
Health Protection
AHEN-AEMTDJ

PREMISES NAME
Guildford Station Pub
Tel:
Fax:
PREMISES ADDRESS
10176 154th St
Surrey, BC V3R 4J6
INSPECTION DATE
October 11, 2016
TIME SPENT
2 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
October 13, 2016
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections


Comply

In Use

Food Safety Training [s. 10]

Yes


Food Safety Plan [s. 23]

Yes

No

Sanitation Plan [s. 24]

Yes

Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (e.g. meat, tuna, prepped vegetables) were between 7-8 degrees C inside the walk-in-cooler which was at 8 degrees C. Note: Some of these meat items were still cooling.
Corrective Action(s): The cold potentially hazardous food was transferred into another cooler at 4 degrees C or colder. Ensure cold potentially hazardous food is stored and/or displayed at 4 degrees C or colder.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): The handsink in the bar lacked liquid soap and paper towels.
Corrective Action(s): Ensure that the handsink is supplied with liquid soap and paper towels to enable employees to wash their hands prior to handling ice, drinks, and glasses.
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: A walk-in-cooler near the fire exit and a line cooler was at 8 degrees C and 11 degrees C respectively (above 4 degrees C). The chef adjusted the temperature of the line cooler and called a technician to re-service the walk-in-cooler tomorrow morning.
Corrective Action(s): Ensure the coolers are maintained at 4 degrees C (40 degrees F) or colder; Correct by tomorrow morning. Do not store any potentially hazardous food inside the walk-in-cooler and use a 4 hour rule for any toppings stored in the inserts of the line cooler; Correct immediately.
Violation Score: 9


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

Comments

Liquid soap, hot and cold running water, and paper towels was available at the other handsinks.

Dishwasher final rinse was 74.6 degrees C (71 degrees C or hotter) internally at the plate.
100 ppm chlorine residual was available after the glasswasher final rinse.
100 ppm chlorine sanitizer was available in the bucket with wiping cloths. Reminder: Change the chlorine sanitizer and wiping cloths frequently (e.g. every 2-3 hours throughout the day).
200 ppm QUATS sanitizer was available in a spray bottle.
Food storage areas were clean and organized.
Ice machines were clean and the scoops were stored separately in clean containers.

Other coolers in the kitchen, bar, and downstairs were 4 degrees C (40 degrees F) or colder.
Freezer temperatures were satisfactory.
Hot-held food was 60 degrees C (140 degrees F) or hotter.
A probe thermometer was available on-site.
The chef mentioned that hot food is now cooled using an ice water bath. Reminder: Verify that the food has cooled from 60 degrees C (140 degrees F) to 20 degrees C (70 degrees F) in 2 hours and 20 degrees C (70 degrees F) to 4 degrees C (40 degrees F) in 4 hours (total of 6 hours).
A thorough temperature log was in place.
A pest control program was in place.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: AHEN-AEMTDJ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.25 hour
Specific comments: Audited foods included: canola oil, bread, buns, and breaded pickle.
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment