INSPECTION REPORT Health Protection KLAI-CS5QYB

PREMISES NAME The Clayton Public House		Tel: (604) 574-0411 Fax:
PREMISES ADDRESS 5640 188th St Surrey, BC V3S 4N5		INSPECTION DATE May 24, 2023	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Sean Biden		NEXT INSPECTION DATE May 26, 2023
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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Upright cooler at the end of the cook line was noted with an ambient air temperature of 4C and the food held in the first two shelves were noted at 4C or below. However, due to the unit noted being overloaded and the way food is stored which prevent proper air flow, all the food held below the first two shelves were noted ranging between 6.6C to 11.5C. The following cold potentially hazardous food were noted with an internal temperature of higher than 4.0C: 2 x 2.2 lb cartons of liquid whole egg (1 was only approximately 1/3 full and the second carton was unopened - noted at 9.9C and 11.5C), 2 x 3.78 L containers of buttermilk ranch, 1 x 3.78 L of tartar sauce (opened - noted at 11.3C), 1 x container of sliced tomatoes (12.0C), 1 x container of sliced mushrooms (12.0C), 2 x containers of blue casear sauces, 12 containers of creamed based sauces (e.g. truffle sauces - noted at 7.8C), 5 x containers of golden dips (6.9C), 5 x containers of garlic sauces (8.3C). Corrective Action(s): **Issue corrected at the time of inspection** Issue was alerted to the Manager on Duty. All cold potentially hazardous food items noted with an internal temperature of over 4.0C was discarded by food handlers at the time of inspection. Picture evidence was collected. Please reorganize the upright cooler to allow proper air circulation so cold air will reach to the bottom of the shelf. Do not overfill this cooler. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Red/ pink buildup noted on the plastic drop plate in the interior of the main ice machine. 2. Cheese shavings and food debris noted on the top of the magnetic knife holder - unit noted at the end of the cook line. Corrective Action(s): Clean and sanitize the abovenoted equipment and maintain in a sanitary manner at all time as per your Sanitation Plan. Date to be corrected by: May 26, 2023 Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Encrusted black buildup noted below the cleaned cutting board storage area. 2. Pest droppings noted on the floor below the shelf between the lockers and sliding door refrigerator 3. Grease buildup noted on the wall/ ceiling by the upright cooler at the end of the cookline. Corrective Action(s): Clean and sanitize the encrusted buildup. Sweep, clean and sanitize any pest droppings to allow for monitoring of pest activities to determine whether this is a new or existing pest issue. Date to be corrected by: May 26, 2023 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Stainless steel ice scoop noted with a large crack on the scooping portion. 2. One of the sieves noted by the dishwashing area was noted severely damaged. 3. Missing/ broken paper towel dispenser noted along the cookline. Note: Paper towel was noted nearby this handwash station in the cookline. Corrective Action(s): 1 and 2. Discard all utensils that are severely damaged to avoid physical contaminations to food. 3. Replace the missing/ broken paper towel dispenser to protect the paper towel from contamination. Date to be corrected by: May 31, 2023 Violation Score: 3

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

Comments

Routine inspection conducted today: - Handwash stations, including the one in the bar, were accessible, equipped with hot and cold running water, liquid soap and paper towel. - All refrigeration units were holding food at 4C (except for the unit noted in the violation above). - All freezer units were holding food at -18C. - Storage hierarchy and general storage in the refrigeration/ freezer units were satisfactory. - Hot hold units were holding sauces at over 60C. - 200 ppm QUAT detected in the sanitizer container and 2 spray bottles. - 50 ppm chlorine residual detected in the low temperature main dish machine. - 12.5 ppm iodine residual detected in the low temperature bar dish machine. -