INSPECTION REPORT Health Protection JCHW-BMSSV7

PREMISES NAME Baselines Pub		Tel: (604) 813-6173 Fax:
PREMISES ADDRESS 100 - 8233 166th St Surrey, BC V4N 5R8		INSPECTION DATE March 17, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bonnie Johnson		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Ice machine dispenser shield was found to have bacterial biofilm. Corrective Action(s): Ensure all equipment is maintained in a clean and sanitary condition to prevent potential contamination of ice. Ensure ice machine is cleaned and sanitized on a regular basis. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Shatter shield is missing from the light fixture in the walk-in cooler. Corrective Action(s): Ensure all light fixtures are covered with shatter resistant covers to prevent broken glass contamination. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 3C (bottom) and 4C (top). -Upright cooler was at 4C. -Bar cooler was at 4C (dairy). -Kitchen freezers were less than -18C (3 units). -Back freezers ranged from -10C to -22C. -Beef cooked to greater than 71C and chicken cooked to greater than 74C. -Potentially hazardous foods cooled rapid and were at or below 4C. -High temperature dishwasher had a final rinse temperature of 78C on the dish surface (minimum of 71C required for proper sanitizing). -Bar glasswasher had a final rinse of 12.5ppm iodine (minimum 12.5ppm required for sanitizing). -Quats sanitizer spray bottles were tested at 200ppm and labelled. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Deli slicer was clean and well maintained. -General food storage practices good at the time of inspection. Foods stored off the floor and protected from potential contamination. Raw meats stored below ready-to-eat foods. -General sanitation satisfactory at the time of inspection. A couple old rodent droppings were found in the back loading area. -Washroom clean and well maintained. -Please contact the inspector if you have any questions or concerns.