INSPECTION REPORT Health Protection SDHI-CM5UV2

PREMISES NAME Sammy J's Grill & Bar		Tel: (604) 385-2577 Fax:
PREMISES ADDRESS 15770 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE December 15, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mike Gardner		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large deep container of house-made gravy observed in walk-in cooler and measured at internal temperature of 31'C with probe thermometer. When asked, the chef explained that the gravy was prepared this morning and left out at room temperature to cool before being placed into the cooler <2 hours ago. Gravy was placed in a shallow pan on top of an ice bath during inspection. Corrective Action(s): Cool all potentially hazardous foods using the cooling curve, ensuring foods are cooled from 60'C to 20'C within 2 hours and from 20'C to 4'C within 4 hours (total of 6 hours). Potentially hazardous foods which do not reach 4'C within 6 hours must be discarded to prevent bacteria growth and/or toxin production. To cool potentially hazardous foods, use one of the following acceptable methods: - Mixing with an ice wand - Transferring hot foods into shallow containers and mixing foods frequently - Place food containers in an ice bath - Place food containers in a blast chiller Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towel dispenser in back preparation area next to walk-in cooler observed obstructed by large cart holding cooked food items. Corrective Action(s): Move the cart to a space which is not obstructing the paper towel dispenser and which is protected from potential contamination. Ensure hand washing stations are unobstructed and supplied with hot and cold running water, liquid soap and paper towel which is easily accesible to staff. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Few live fruit flies observed on site in kitchen near dishwashing area and in bar area during inspection. Sticky fly traps are observed in place in the dishwashing area and pest control company is contracted. Corrective Action(s): Monitor fruit fly population and contact pest control company to assess and place more traps as necessary. Ensure all foods are kept covered to prevent potential contamination. To be corrected by: immediately Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler #1 (food) at 1'C - Walk-in cooler #2 (beverage) at 2'C - All freezers at or below 18'C - Hot-holding units measured at or above 60'C - Preparation and sandwich cooler drawers and inserts at or below 4'C - Temperature logs are maintained - good! - Shellfish tags are available on site *Reminder: ensure logs for shellfish tags are maintained by tracking lots and tags to date received on site - General sanitation of premise is satisfactory during inspection - Hand washing stations are supplied with hot and cold running water, liquid soap and paper towel - QUATs sanitizer in spray bottles (X4) and in pails (X1) measured at 200 ppm QUATs concentration with test strip - QUATs and chlorine test strips are available on site - Chemical dishwasher measured at 100 ppm chlorine concentration with test strip - Ice machine observed in sanitary condition - All food observed stored at least 6 inches off the floor and covered - Raw meat stored away from ready to eat food - First-in-first-out method is in use - Equipment stored in a sanitary manner - Chemicals are stored away from food - Staff washrooms observed in sanitary condition - FOODSAFE Level 1 trained staff available on site - Health permit posted in a conspicuous location on site Please contact the health inspector if there are any changes to the floor plan, menu, layout, or equipment on site. Contact the health inspector for any questions or concerns.