INSPECTION REPORT Health Protection CPAK-APFQCU

PREMISES NAME The Clayton Public House		Tel: (604) 574-0411 Fax:
PREMISES ADDRESS 5640 188th St Surrey, BC V3S 4N5		INSPECTION DATE July 20, 2017	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Sean Biden		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Glasswasher repaired. However, sanitizer bottle was empty, hence dispensing 0ppm chlorine at final rinse. Sanitizer bottle connected, tube was primed and achieved >50ppm chlorine at the final rinse. Corrective Action(s): Ensure to rewash/sanitize all glasses washed through the glasswasher this morning. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # CPAK-APESND of Jul-19-2017 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Glasswasher not achieving the minimum level of chlorine sanitizer. Priming tube did not help, due to low pressure. )

Comments

Follow-up inspection conducted: CODE 302 and 308 in compliance. Bar glasswasher was repaired and now dispensing >50ppm chlorine at final rinse. Ensure to monitor the level of sanitizer on a regular basis. NOTE: Top part of prep cooler in kitchen operating <4'C at the bottom layer, but still ~7'C on top layer. Ensure to set the cooler at lower temperature, so even during temperature fluctuation during lunch rush, the highest it reaches would still be <4'C. NOTE: Observed lack of paper towels at the front bar handwashing station. Ensure to replenish paper towels for the front bar as soon as empty. Do not use cloths- unless changing to a new one after each use. Please contact the health inspector for any questions or concerns.