INSPECTION REPORT Health Protection MBEK-BALSGL

PREMISES NAME Sammy J's Grill & Bar		Tel: (604) 385-2577 Fax:
PREMISES ADDRESS 15770 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE March 25, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mike Gardner		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Food debris observed on few ladles and tongs in storage area. Corrective Action(s): Ladles and tongs were placed into dishwashing area to be washed and sanitized. Ensure that all equipment / utensils / food contact surfaces are maintained in sanitary condition. If storage area(s) are subject to splashing, relocate utensil storage or store utensils in a clean covered container to prevent recontamination after santizing. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two labeled spray bottles of quaternary ammonium compounds (quats) sanitizer measured at 0 to 100 ppm quats (bar area). Corrective Action(s): Bottles refilled at dispenser (dispenser tested at 200 ppm quats). Ensure that sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces (e.g. 200 ppm quats). 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: 1. Door seal of under counter cooler located to right side of cook line is substantially damaged. 2. Top left drawer located at hot side preparation cooler does not remain fully closed (gap present). Corrective Action(s): 1. Ensure a door seal that is in good working order is in place at the above-noted cooler in order to help maintain cold temperatures and for ease of cleaning and sanitizing door seals. 2. Ensure that drawer closes completely to eliminate any gaps where cold air may escape. Date to be corrected by: April 25, 2019. Violation Score: 3

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

Comments

Routine inspection conducted: - Coolers at 4 degrees C or less* *Note: Small preparation cooler located on left side of cook line measured approximately 5 degrees C at time of inspection. Monitor to ensure temperatures reach 4 degrees C or less. - Freezers satisfactory - Hot holding internal temperatures at 60 degrees C or more - Food items are properly organized (raw animal products were not observed to be stored above ready-to-eat items) and generally covered. - In-use utensils stored in ice - Hand washing stations (kitchen, bar) are supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Ice machine and bin maintained in sanitary condition. Scoops stored safely. - Low temperature dishwasher measured 41 degrees C and 50 ppm chlorine in rinse residual at the utensil surface - Quaternary ammonium compounds (quats) sanitizer available in labeled spray bottles in kitchen at 200 ppm - Cleaning chemicals and similar agents are properly labeled - Designated areas available for storage of staff personal items - Temperature and dishwasher logs are up to date - Permit posted at front Note: Ensure door seals and cooler interiors are routinely cleaned. Debris present in some units.