INSPECTION REPORT Health Protection TSTY-APNTF5

PREMISES NAME The Derby Bar and Grill		Tel: (604) 538-5777 Fax: (604) 538-5666
PREMISES ADDRESS 115 - 17637 1st Ave Surrey, BC V3Z 9S1		INSPECTION DATE July 27, 2017	TIME SPENT 1.7 hours
OPERATOR (Person in Charge) Glen Todd		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Garlic butter was left out at room temperature for approximately 3 hours. Corrective Action(s): Moved to cooler. Ensure garlic butter (and all other cold, potentially hazardous foods) are stored at or below 4 C. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Ice scoop was stored directly on top of ice machine. This is not a sanitary storage location due to potential dust accumulation. 2) Knives were wedged between cooler and work counter. Corrective Action(s): 1) Moved to clean container during inspection. Ensure ice scoops are stored in a clean container or on a hanging hook in a clean location. 2) Removed and set aside for washing. Ensure knives are stored in a clean and sanitary location - wedging knives and utensils between equipment may contaminate the blades. Install a knife strip or rack closer to this location if convenient access is an issue. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Potato chipper was left in dirty condition after use on morning of inspection. Corrective Action(s): Cleaned during inspection. Ensure staff clean and sanitize all equipment after use - do not leave dirty until next use. Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Several styrofoam cups used as scoops were left in bulk products bins. Corrective Action(s): Removed. Ensure any scoops left in bulk foods are purpose-designed food scoops with handles, and that handles are stored out of the food. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Door seal/gasket on walk-in cooler door requires replacement. 2) Cold taps at hand sinks beside fryer/grill line provide very low flow rates. Corrective Action(s): 1) Repair or replace gasket within one week (3rd August 2017). 2) Increase cold water flow rates at both sinks by tomorrow (28th July 2017). Violation Score: 3

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

Comments

*General sanitation satisfactory. No evidence of pest issues observed during inspection. *Hand sinks supplied with warm water, liquid soap and paper towels. Note: ensure garbage bins do not obstruct hand sinks while the restaurant is in operation. *Discussed soup cooling practices with staff. Ensure large-volume cooling is conducted in smaller containers (2 large containers cooling during inspection; temperatures of similarly-sized containers were checked and measured at 4 C during inspection). *High-temperature dishwasher reached a final sanitizing rinse temperature of > 71 C at the plate level. *Bar glass washer provided approximately 12.5ppm iodine sanitizer in final rinse. *All cooler and freezer temperatures satisfactory. Note: install thermometers in all freezers within one week (3rd August 2017). *Hot holding units operating at 60 C or higher. *Ice machine maintained in clean condition. *Organization of raw and ready-to-eat foods generally satisfactory. *Secondary storage area freezer temperatures satisfactory. *Follow-up inspection required.