INSPECTION REPORT Health Protection MLOO-AWDRJS

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 February 27, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Glen Todd		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 No 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): Two large containers of soup were stored in the walk-in cooler. Internal temperatures were measured to be > or = 60C. Operator stated that these were prepared earlier on the same day. Corrective Action(s): Transfer the soups to shallow containers to allow for proper cooling. Cooling of foods must occur in a timely manner to avoid potential growth of harmful bacteria (60C to 20C within 2 hours, 20C to 4C within 4 hours). Date to be completed by: Immediately Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two spray bottles containing Quat sanitizer at the bar area were measured to be between 50 and 100 ppm. Corrective Action(s): Discard and refill with fresh Quat sanitizer. New sanitizer was measured to be at 200 ppm. Ensure all sanitizer spray bottles are prepared fresh regularly to maintain adequate concentration. Date to be completed by: Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Flour scoops were stored within the flour container. Scoop handles were in direct contact with the flour. 2) Double stacking of food without lids/covers observed in the stand-up cooler. Corrective Action(s): 1) Remove the scoops and store in a separate location to avoid contamination from the handles to the flour. 2) Cover containers of food before stacking them on top of other containers of food. Date to be completed by: Immediately Violation Score: 3

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

Comments

-General sanitation is satisfactory -All hand washing stations are supplied with hot and cold running water, liquid soap, and paper towels -All coolers (walk-in, prep, stand-up, bar) at < or = 4C -All freezers (chest, stand-up) at < or = -18C -Thermometers available for coolers and freezers -Temperature logs are maintained regularly -Hot holding units at > or = 60C -High temperature dishwasher in use. Temperature was measured to be 73.9C at the plate level during the final rinse. -Glasswasher in use. Iodine sanitizer was measured to be 12.5 ppm during the final rinse. -Quat sanitizer is available in spray bottles throughout facility -Dry storage is satisfactory -Ice machine is clean. Ice scoop stored separately. -No signs of pests observed during inspection