INSPECTION REPORT Health Protection YTAN-BGZT6F

PREMISES NAME White Hart Public House		Tel: Fax:
PREMISES ADDRESS 8593 132nd St Surrey, BC V3T 2S8		INSPECTION DATE October 16, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Louise Hart		NEXT INSPECTION DATE October 18, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Glassware was not being properly sanitized, as glasswasher at bar did not have a sanitizing agent hooked up. Only a detergent and rinse aid were hooked up. Corrective Action(s): Have a professional service the glasswasher. Must be properly hooked up to a sanitizing agent, such as an iodine-based agent or chlorine-based agent. In the meantime, all glassware must be washed and sanitized using the dishwasher in the kitchen. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): One handwashing sink was used to store equipment and was not accessible for hand washing. Corrective Action(s): All handwashing sinks must be accessible for hand washing (and must be properly supplied). Corrected at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted under dishwashing area in back kitchen. Corrective Action(s): Clean and sanitize all areas with mouse droppings, and monitor for activity on a daily basis. Continue with monthly pest control services and ensure to follow recommendations of the pest control operator. Control by: Immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require cleaning: - Floors under cooking equipment - Small storage room off of kitchen - Floors under/around ice machine - Floors of hallway in back corridor - Potato slicer wall attachment Corrective Action(s): - All floors must be deep cleaned every week at a minimum, including all hard-to-reach areas. - Entire potato slicer must be cleaned and sanitized after each use, not just the blade. Correct by: Today Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Glasswasher at bar was not hooked up to sanitizing agent. Corrective Action(s): Have a professional service the glasswasher. Chlorine sanitizer must be dispensed at 50-100ppm. Correct by: Today Violation Score: 3

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

Comments

- Other hand sinks were accessible and supplied with hot and cold running water, liquid soap, and paper towels - Multi-quat sanitizer solution available from dispenser and spray bottle at 200 ppm. Ensure each area (front and back) is equipped with a spray bottle of sanitizer or bucket. - Dishwasher in kitchen measured to have 100 ppm chlorine residual, detected at dish surface after final rinse cycle. - Prep cooler and walk-in cooler were measured at 4C or colder. *Note: One prep cooler with drawers was not in use and only used for dry storage - OK. - Two chest freezers in back storage area and one upright freezer in kitchen were measured at -18C or colder. *Note: One upright freezer not in use. - Gravy was hot held at above 60C - Food storage practices satisfactory