INSPECTION REPORT Health Protection DWAG-BCTTLJ

PREMISES NAME The Clayton Public House		Tel: (604) 574-0411 Fax:
PREMISES ADDRESS 5640 188th St Surrey, BC V3S 4N5		INSPECTION DATE June 4, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Sean Biden		NEXT INSPECTION DATE June 06, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Under the counter cooler near the cook line measured with an ambient air temperature of 8C. Internal food product tempearture for the food stored inside measured at 7.5C. Operator stated food products were stored inside for less than 4 hours. Corrective Action(s): Transfer the potentially hazardous food products stored in this cooler into another functional cooler. Do Not use this cooler until it is able to maintain an ambient air temperature of 4C or less. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Stains observed on the plastic cover inside the ice machine. Corrective Action(s): Clean and sanitizing the interior of the ice machine. Discard the current batch of ice and the first batch after sanitizing the interior. Correct by: Immediately. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No hard surface sanitizer available in pails or spray bottles at the time the inspection. Quats sanitizer measured at 100 ppm from the dispenser. Corrective Action(s): Dispenser was serviced by an technician at the time of the isnpection. Fill pails and spray bottles with 200ppm quats sanitizer. Ensure approved sanitizer is available at all times during operation. Violation Score: 5

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Operator did not provide an acceptable written food safety plan for their sous vide manual. Corrective Action(s): Submit an food safety plan for the sous vide menu. Correct by: Jul 4, 2019. Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: The kitchen entrance door to the outside was left open at the time of inspection. Corrective Action(s): Do not leave the kithchen door open to reduce the risk of pest entry. Alternatively, install a screen door at the entrance. Correct by: Immediately. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Under the counter cooler near the cook line measured at with an ambient air temperature of 8C. Corrective Action(s): Serivce or fix the aforementioned cooler to ensure an ambient air temperature of 4C or less is maintained at all time. Violation Score: 3

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

Comments

Routine inspection: - Other coolers (prep, walk-in, stand-up, beer) maintained at 4C or less. - Freezers (Chest, stand-up) functional. - Hot holding units maintained at 69C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - High temperature dishwasher registered 71C at the plate level. - Glass washer dispensed 12.5 ppm iodine sanitizer. - Vegetable cutter maintained in a sanitary condition. - Food products stored off the ground. - No pest activities observed at the time of the inspection. Note: Email a scan copy of your Foodsafe Level 1 certificate or equivalent to the Environmental Health Officer.