INSPECTION REPORT Health Protection ALUI-BETSMC

PREMISES NAME Big Ridge Brewing Company		Tel: (604) 574-2739 Fax: (604) 575-2376
PREMISES ADDRESS 5580 152nd St Surrey, BC V3S 5J9		INSPECTION DATE August 7, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Chris Funk		NEXT INSPECTION DATE August 09, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Various metal inserts of foods stored on ice in wok area at 12-13 deg C. Staff had just filled these. However, the ice was only touching the bottom of the container, so most of the food in it was still warm. 2) Saran wrapped cheese in prep cooler inserts for pizza toppings were at 12-13 deg C. Staff mentioned the cheese had been placed there less than 2 hours ago. Corrective Action(s): 1) Large bin used to store wok inserts must be filled with an ice/water mixture as discussed before so that inserts are submersed. 2) Move foods into working cooler. Do not store foods here until these units can maintain internal temperature of 4 deg C or less consistently. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No liquid soap at handwash station beside the wok area. Also, handsoap in the bar area was in a squeeze bottle instead of pump soap. As discussed before, the squeeze bottle for soap is not a sanitary method to wash your hands as you may re-contaminate your hands when grabbing the bottle to dispense the soap. Corrective Action(s): 1) Liquid soap required at ALL handsinks. 2) Proper pump dispenser requried for liquid soap in bar area (no more squeeze bottles). Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor underneath wok station towards the back (by the wall) has large buildup of grease, debris, and black grime. Corrective Action(s): Clean this area thoroughly. Correct by: Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler inserts for pizza toppings (right side inserts, with cheese) were all at 8-10 deg C. Corrective Action(s): Adjust/repair all cooler drawers/inserts to maintain an internal temperatuer of 4 deg C or less consistently. Correct by :immediately Violation Score: 3

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

Comments

Handsinks equipped with liquid soap and paper towels and hot/cold running water Walk in cooler: 3.9 deg C Walk in freezer (inside walk in cooler): -16 deg C Other than inserts mentioned above, all other coolers at 4 deg C or less High temperature dishwasher achieved 72.3 deg C after rinse cycle (minimum 71 deg C required) at dish level Hot holding at 60 deg C or greater Quat spray sanitizer at 200 ppm QUATS No signs of pests observed, back door closed at time of inspection. Glasswasher in bar area achieved 50 ppm chlorine residual Sous Chef on site has valid FOODSAFE Brewery area attached to the restaurant does not have a tasting area, it has a single cooler at <4 deg C. The alcohol produced at the brewery is sold at the restaurant.