INSPECTION REPORT Health Protection KLAI-CD7QVZ

PREMISES NAME The Clayton Public House		Tel: (604) 574-0411 Fax:
PREMISES ADDRESS 5640 188th St Surrey, BC V3S 4N5		INSPECTION DATE April 5, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sean Biden		NEXT INSPECTION DATE April 07, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 37

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Pink mildew buildup noted on the plastic drop plate in the ice machine. 2. Food debris (vegetables) noted on the meat slicer. As per staff, the meat slicer was last used yesterday. Date to be corrected by (for #1 and #2): April 6, 2022 Corrective Action(s): 1. Remove ice and clean the interior of the ice machine as per the manufacturer's instruction. Empty the ice machine, wash to remove all mold and mildew, sanitize and air dry before making fresh ice. 2. Ensure to always disassemble the meat slicer after every use or every 4 hours if used continuously. Wash, rinse and sanitize all parts prior to putting away. There has been known Listeria monocytogenes outbreak associated with an unclean meat slicer and therefore operator must take note to keep this equipment in a sanitary condition to avoid causing patrons to get sick due to an unclean meat slicer. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1. No paper towel in the paper towel dispenser noted along the cooking line handwash sink. **Issue corrected during the inspection** Staff installed paper towel in the paper towel dispenser at the time of inspection. 2. No paper towel noted by the bar handwash sink. As per staff, each bar staff has their own reusable towel to use to dry their hands after washing. Date to be corrected by: End of today Corrective Action(s): 1. Ensure all handwash sink is equipped with hot and cold running water, liquid soap and paper towel at all time. 2. Purchase or install a paper towel dispenser for the bar handwash sink. Do not use reusable towel to dry hand in the food preparation and bar area as the hands may be recontaminated with the reusable towel after washing. Violation Score: 15

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Dust buildup noted on the vent above the clean dishware of the dishwashing area, above the walk-in cooler and above the Blodgett oven. Dust noted on the dry storage rack for cans at the end of the cook line. 2. Mold buildup noted on the wall in the dishwashing area (nearby the walk-in cooler). Date to be corrected by (for #1 and #2): April 19, 2022 Corrective Action(s): 1. Clean the abovementioned areas and maintain in a sanitary condition. Dust may fall and contaminate the food contact surfaces or any food stored below. 2. Clean mold buildup on the wall noted in the dishwashing area. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Leaking noted on the faucet of the cook line handwashing sink. Date to be corrected by: April 19, 2022 Corrective Action(s): Fix the leaking noted in the cook line handwashing sink. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on duty at the time of inspection has their FOODSAFE level 1 certificate or equivalent. Date to be corrected by: May 5, 2022 Corrective Action(s): In the absence of the head chef, at least one staff must hold FOODSAFE level 1 certificate or equivalent. Violation Score: 1

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

Comments

Routine inspection conducted today: Handwash sinks by the walk-in cooler and in the patrons' washrooms were equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were ≤ 4C. All freezer units were ≤ -18C. All food in the storage area were in the proper storage hierarchy, stored protected and at least 6 inches off the floor. All hot hold units were > 60C. 200 PPM QUAT were detected in the sanitizer containers and sanitizer spray bottles. QUAT and chlorine test strips were available on-site. 50 PPM chlorine was detected on the plate level of the low temperature dish machine. No sign of pest noted during the inspection.