INSPECTION REPORT Health Protection ALUI-ATUVGR

PREMISES NAME Hawthorne Beer Market & Bistro		Tel: (604) 576-5666 Fax:
PREMISES ADDRESS 5633 176th St Surrey, BC V3S 4C4		INSPECTION DATE December 8, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Aaron Hotell		NEXT INSPECTION DATE December 12, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: No temperature logs available. Kitchen manager had indicated previously that there would be daily temperature checks. This would have alerted you that one of your coolers is not functioning properly. Corrective Action(s): 1) Get temperature logs 2) Record temperatures at least once daily for coolers and freezers. You can number them off if that makes it easier to differentiate. 3) If temperatures recorded are above >4 deg C, have cooler either adjusted or repaired. Correct by: Next follow up inspection Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: A lot of oil/food debris is blackened and caked onto the: 1) Floor underneath cooking line 2) Sides of cooking equipment Corrective Action(s): Clean your floors and your equipment thoroughly. Remove the oil and the solidified debris. If your equipment cannot be pulled out to clean underneath, you will need to hire professionals to clean it. Correct by: This week Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Prep cooler (bottom) in front of walk in cooler was at 6-7 deg C. No potentially hazardous foods stored inside at time of inspection. Corrective Action(s): Cooler needs to maintain <4 deg C at all times. Adjust cooler or have it repaired such that it can consistently maintain <4 deg C. Daily temperature checks will help to verify this. Correct by: This week Violation Score: 3

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

Comments

Handsinks have liquid soap, paper towels, hot/cold running water. Low temperature mechanical dishwasher achieved 50 ppm chlorine residual on rinse cycle Glasswasher in bar area achieved 12.5 ppm iodine residual on rinse cycle Walk in cooler at 3.3 deg C Drinks cooler : 2.2 deg C Upright freezer: -19 deg C Both prep coolers across the cooking line varied from 4-6 deg C at the inserts. Discussed with kitchen manager that the food in the inserts should not be overfilled. Potentially hazardous food items can only be kept between 4 deg C and 20 deg C for a maximum of 4 hours before being discarded. The bottom compartments of the prep cooler must always be <4 deg C as food is often left in there overnight. No signs of pests Dry storage area satisfactory Quat sanitizer in spray bottle at 200 ppm Quats **Follow up inspection to be conducted to verify that: 1) All prep cooler bottoms are <4 deg C and all top inserts are being used within 4 hours/not overfilled 2) Sanitation in and around the cooking line is improved 3) Temperature logs are available and being taken at least once daily