INSPECTION REPORT Health Protection JCHW-B5FQD4

PREMISES NAME Edith and Arthur Public House		Tel: (604) 503-3477 Fax:
PREMISES ADDRESS 8410 160th St Surrey, BC V4N 0V7		INSPECTION DATE October 11, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Andy Slinn		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Follow-up inspection to September 20, 2018. -Chemical dishwasher had a final rinse of 100ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). Chemical dishwasher strength tested and recorded daily. -Equipment was found to be clean and sanitary at the time of inspection. -Bar handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Sous Chef on-site has valid FoodSafe Level 1 certificate. Chef and other staff have also successfully completed FoodSafe Level 1. -Scoops were stored in a sanitary manner at the time of inspection. -Did not observe any fly tape in the kitchen at the time of inspection. -Vegetable cutter blade surface has been replaced and was in good condition. -Prep cooler (left side) has been serviced and was at 2C (top) and 4C (bottom). -Temperatures are checked and recorded daily. -Chemicals were properly labelled at the time of inspection. Ensure labels are replaced as needed. -General cleaning has been carried out and facility was found to be clean. Ensure facility is maintained in a clean and sanitary condition at all times to prevent potential pest infestation. *For temperature and chemical records ensure corrective actions are documented when critical limits are exceeded. -Please contact the inspector if you have any questions or concerns.