INSPECTION REPORT
Health Protection
JMAA-AWUSUL

PREMISES NAME
Guildford Station Pub
Tel:
Fax:
PREMISES ADDRESS
10176 154th St
Surrey, BC V3R 4J6
INSPECTION DATE
March 14, 2018
TIME SPENT
1.75 hours
OPERATOR (Person in Charge)
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 = 13

Critical Hazards: Total Number: 2
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Tray/holster for bar soda dispenser contains grime and mildew.
Corrective Action(s): The tray was cleaned and sanitized at time of inspection. Ensure that the tray is cleaned every night, as residues may be an attractant for flies and pest activity.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle contains approximately 0 ppm quats in kitchen.
Corrective Action(s): The spray bottle was replenished with a fresh solution of quats from the dispenser and measured 200 ppm at time of inspection.
Violation Score: 5


Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Chicken, seared meats, and chicken on cooling rack was not covered at time of inspection.
Corrective Action(s): The aforementioned items were covered with food-grade plastic wrap. Ensure that all items are properly covered after cooling.
Violation Score: 3


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

Comments

Routine inspection conducted. Facility is generally in very good sanitary condition.

1) Temperatures: (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders)
- Produce walk-in cooler at 3C
- Meat walk-in cooler at 2C
- Prep cooler at 1C (note: prep coolers in cook line were newly replaced)
- Walk-in freezer at -20C
- Upright freezer at -18C
- Hot-held sauces at 65C

2) Sanitation and Hygiene (NOTE: Facility has changed to using quaternary ammonium compound sanitizer from EcoLab)
- Handwash sinks stocked with hot/cold running water, liquid soap, and paper towels in kitchen, bar, and washrooms
- Sanitizing dispenser releases 200 ppm quaternary ammonium compound sanitizer (quats)
- Sanitizing pails contain 200 ppm quats
- Utensils and equipment in sanitary condition
- High-temperature dishwasher has a final rinse cycle temperature of 75C at the plate (Min: 71C)
- Bar glasswasher contained 50 ppm chlorine residual at the plate (Min: 50 ppm)
- Ice machine in sanitary condition. Bucket containing ice scoop elevated off floor - good

3) Storage
- Raw items are stored underneath cooked and ready-to-eat foods
- Dry storage goods are well organized and in pest proof containers. Scoops are stored outside of containers

4) Administrative
- Head chef has FoodSafe 1 (taken before July 2013). All FoodSafe 1 certificates issued before July 2013 expire on July 29, 2018. Therefore, please ensure that you go to www.foodsafe.ca and take the refresher course.
- Permit posted and up-to-date
- Temperature and dishwasher logs are routinely maintained. Test strips available on premise.

5) Pest Control
- Orkin last conducted inspection on February 19, 2018
- No rodent activity observed in last report; mechanical traps, exterior baits, and glue boards employed as part of IPM program
- No visible signs of recent pest activity at time of inspection

Recommendations:
- Place seared (half-cooked) meats in a separate area from fully cooked meats
- Run the quats dispenser for approximately 15 seconds at the beginning of the day before filling up the sanitizing pails. Residual liquid in the dispenser often does not contain the required 200 ppm quats