Fraser Health Authority



INSPECTION REPORT
Health Protection
MBEK-BAMR8N
PREMISES NAME
S & L Kitchen & Bar South Surrey
Tel: (604) 542-8580
Fax: (604) 505-3479
PREMISES ADDRESS
10 - 16051 24th Ave
Surrey, BC V3S 9H7
INSPECTION DATE
March 26, 2019
TIME SPENT
2 hours
OPERATOR (Person in Charge)
Andy Slinn
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 10
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 1. Door seal of upstairs reach in freezer located on leftmost side has separated from door. An accumulation of ice is present where cold air may be escaping.
2. Drywall located to far left side of preparation line is in poor condition (paint / drywall is chipped). Metal corner angle is visibly damaged.
3. Light shield missing for one light fixture locted above upstairs food preparation area. *corrected*
4. Handle of one dry storage scoop has broken off. *discarded*
Corrective Action(s): Ensure a door seal that is in good working order is in place for above-noted cooler to limit the loss of cold air and to allow for proper cleaning of door seals. Date to be corrected by: April 26, 2019.
Ensure that wall located to left side of preparation line is properly sealed to provide a surface that is smooth, durable, non-absorbent, and easy-to-clean. Flakes of drywall / paint may potentially fall onto preparation table cutting board surface if this area is not properly finished / sealed. Date to be corrected by: April 2, 2019.
Ensure all dry storage scoops are equipped with purpose-built handles that are kept outside of the food product.

Violation Score: 9

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Some cold holding units were observed with no thermometer or missing thermometers.
Corrective Action(s): Ensure that every cold holding unit is provided with an easy to view thermometer that is accurate to 1 degree C. Date to be corrected by: April 2, 2019.
Violation Score: 1

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* *Right side preparation cooler in oyster area measured approximately 5 degrees C (in use prior to and during inspection). Monitor to ensure that temperatures of 4 degrees C or less are maintained.
Freezers satisfactory
Hot holding internal food temperatures at 60 degrees C or more
Probe thermometers available on site for internal temperature checks.
Food is protected from potential contamination. Raw animal products and ready-to-eat foods are properly organized, prepared items are covered and dated.
Discussed cooling procedures--no concerns.
Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
Quaternary ammonium compounds (quats) sanitizer available in spray bottles and in containers with wiping cloths at 200 ppm.
Low temperature dishwasher (kitchen) measured 42 degrees C and 50 ppm chlorine in rinse residual at utensil surface.
Low temperature dishwasher (bar) measured 50 degrees C and 50 ppm chlorine in rinse residual at utensil surface.
Bar glasswasher measured 12.5 to 25 ppm iodophor in rinse residual.
Equipment / utensils stored in sanitary condition
FOODSAFE Certificate produced by staff for verification expires in 2023
Washrooms checked at time of inspection in clean condition
Temperature and sanitation logs maintained and up to date.
Note: Some sanitizer bottles are not labeled. It was stated that label making materials had run out. Ensure that all chemicals, cleaners, and similar items are properly labeled to identify contents by the end of the day.