INSPECTION REPORT Health Protection MLUO-BM5R9C

PREMISES NAME S & L Kitchen & Bar		Tel: (604) 317-7607 Fax:
PREMISES ADDRESS 200 - 2070 Sumas Way Abbotsford, BC V2S 2C7		INSPECTION DATE February 25, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Andy Slinn		NEXT INSPECTION DATE March 03, 2020
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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Light cover missing in the back prep area (in front of the walk-in cooler/freezer). Corrective Action(s): Re-install light cover. Cover fell down a few days ago. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Wall underneath prep table in the back prep area has a hole (behind metal rolling soaking bin for utensils) Corrective Action(s): Patch up hole in the wall. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation was good; however, some areas require special attention. Undercounter cooler for storing water and condiments has debris build up. Underneath and behind equipment have food debris build up and along side the wall. Back prep area fume hood vents (removable), cooking line shelf beside hand sink - dust build up. Corrective Action(s): Violation Score: 9

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

Comments

All hand sinks supplied and accessible Wiping cloths used and stored properly (200 ppm quats) Spray bottles of sanitizer labelled and available throughout the premises Temperature checks: Prep line coolers below 4 deg C (internal temp of foods on prep line) Under coolers at or below 4 deg C Hot holding for cream corn, mash potatoes, sauces, etc. above 60 deg C (71 or greater) Oysters shucking area: - bleach sanitizer available at greater than 100 ppm - oysters stored using crushed iced Walk-in cooler was below 4 deg C Walk-in freezer at -14 deg C (defrost cycle) Walk-in beer/beverage cooler below 4 deg C Ice machine in sanitary condition Temperature log well maintained Dishwashing area: - clean dishes stored on shelves - dishwasher had chlorine residual of >100 ppm Staff area & staff hygiene - kitchen staff: clean uniforms and hair restraint worn - washroom clean and supplied - personal items stored in lockers - clean uniforms available and laundry collection Bar area: - coolers below 4 deg C - ice scoop stored properly - glass ware washer had 12.5 ppm Iodine residual Washrooms: - clean and supplied Overall, premises in sanitary condition No signs of pests noted Pest control monitoring in place