INSPECTION REPORT Health Protection MBEK-C4GTLK

PREMISES NAME Earl's Kitchen + Bar (Grandview Corners)		Tel: (236) 427-0930 Fax:
PREMISES ADDRESS 16071 24th Ave Surrey, BC V3S 9H7		INSPECTION DATE June 29, 2021	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Cameron Armstrong		NEXT INSPECTION DATE 1 Month
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 = 28

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Line cooler (left side of cold line) ambient temperature measured at 10 degrees C (below) and internal temperature of food inserts (above) at approx. 10 degrees C. Note: It was stated that cooler is kept empty overnight and refilled in morning; inspection was conducted around restaurant opening time. Corrective Action(s): Food was being removed from cooler and transferred to other cooler(s) for storage at time of inpection. Inserts to be kept on ice (small quantities only) and discarded after 4 hours if temperatures of 4 degrees C or less are not maintained. Ensure that at all times, cold potentially hazardous foods are maintained at temperatures of 4 degrees C or less in order to effectively limit the growth of potential pathogens, including the potential production of toxins which may be heat-stable. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Multiple sanitizer spray bottles had low or no detectable sanitizer concentrations (less than 200 ppm quats). Corrective Action(s): Spray bottles refilled at dispenser (200 ppm quats). Ensure that at all times, sanitizer is maintained at effective concentrations for sanitizing of equipment, utensils, and food contact surfaces. Quaternary ammonium compounds (quats) sanitizer to be maintained at 200 ppm or as per manufacturer's specifications for food contact surfaces. Verify with proper test strips that are within expiry, and change sanitizing solution as often as necessary in order to maintain effective concentrations. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station located near right side of cook line lacked liquid soap. Soap dispenser not mounted on wall. Hand washing station located near back food preparation area lacked paper towels. Hand washing station located in bar (left side) lacked liquid hand soap. Corrective Action(s): Above-noted hand washing stations were restocked at time of inspection. Liquid soap dispenser mounted at aforementioned hand washing station. Ensure that at all times, all hand washing stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels in order to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Line cooler located on left side of cold line measured at a temperature of 10 degrees C. Temperature logs indicate cooler has been running at above 4 degrees C, based on most recent week's log. 2. Broken light shields observed in walk in cooler (main) and walk in freezer. Corrective Action(s): 1. Ensure line cooler is capable of maintaining food at temperatures of 4 degrees C or less. Have cooler serviced / repaired / replaced as necessary. Date to be corrected by: June 30, 2021. 2. Remove broken light shields. Ensure all lighting fixtures are shatterproof or shielded with appropriate, intact shatterproof coverings. Date to be corrected by: July 29, 2021. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Multiple sanitizer bottles were observed to be unlabeled. Corrective Action(s): Ensure that all cleaning and sanitizing chemicals are properly labeled to identify the contents and to prevent accidental misuse and potential contamination of food and/or food contact surfaces and equipment. Date to be corrected by: July 2, 2021. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Multiple cold holding units lacked thermometers. Corrective Action(s): Ensure that all coolers and freezers are equipped with thermometers accurate to 1 degree C. Date to be corrected by: July 9, 2021. Violation Score: 1

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

Comments

Routine health inspection conducted: Coolers at 4 degrees C or less, with noted exception: refer to violations. Note: Few food inserts measured 5 to 6 degrees; monitor temperatures to ensure 4 degrees C or less is attained. Freezers at -12 to -20 degrees C. Hot holding internal food temperatures at 60 degrees C or more. Probe thermometers available for internal food temperature checks. Raw and ready-to-eat food items organized. Cooling/thawing racks in use. Kitchen dishwasher at 73 degrees C and 100 ppm chlorine in rinse residual at utensil surface. Bar glasswasher at 12.5 to 25 ppm iodine. Quaternary ammonium compounds (quats) sanitizer available from dispenser at 200 ppm quats. Designated areas available for storage of staff personal belongings. Pest control measures in place. Premises serviced by pest control company; records available. No signs of pest activity observed during inspection. Temperature logs available. Ensure corrective action is taken if temperatures fall outside of requirements (i.e. if critical limits are not met), and document accordingly.