INSPECTION REPORT Health Protection NTSD-CQCRSN

PREMISES NAME The Henry Public House		Tel: (604) 372-1111 Fax:
PREMISES ADDRESS 5708 176th St Surrey, BC V3S 4E3		INSPECTION DATE March 28, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Andy Slinn		NEXT INSPECTION DATE March 31, 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Sandwich cooler (neat the office) at 11.7C. Corrective Action(s): Immediately. Adjust/repair the cooler. All potentially hazardous food must be stored not more then 2 hours; ice can be used for inserts; as well as keep food 1/2 of containers or relocated food in a different cooler. Violation Score:

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Dirty storage shelf (near the office/oven)/food debris cannot be properly washed/removed from the shelf because it is plywoods. Corrective Action(s): Seal the shelf. Must be easy to clean and sanitize. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sandwich cooler (near the office) is not in a good working order. Corrective Action(s): Immediately. Repair the cooler. Violation Score: 15

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

Comments

- General sanitation - satisfactory. - Walk-in freezer: -18°C. - Small chest freezer - satisfactory. - Walk-in cooler: 3.1°C. - Sandwich cooler 2 (middle): 2.0°C. - Sandwich cooler 3 (taco station): 4.0°C. - Drawer freezer (by deep freezer) - satisfactory. - Drawer cooler at 4.0°C. - All hand sink supplied with hot/cold running water, liquid soap and paper towels. - QUATS sanitizer at 200ppm. - Dishwasher at 100ppm chlorine residual. - Food storage - organized, off the floor, and covered. - Staff washroom - clean and fully supplied. - Mice traps are set and empty. - Ice-maker - clean. Scoops stored in a sanitary manner. - Dry storage - satisfactory.