INSPECTION REPORT Health Protection ALUI-B8XUKM

PREMISES NAME Hawthorne Beer Market & Bistro		Tel: (604) 576-5666 Fax:
PREMISES ADDRESS 5633 176th St Surrey, BC V3S 4C4		INSPECTION DATE January 31, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Aaron Hotell		NEXT INSPECTION DATE 5 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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quat sanitizer in bottle was at 50 ppm QUATS residual. 200 ppm QUATS is required,. Corrective Action(s): As discussed, the sanitizer dispensing pump is shared with other chemicals. When switching from one chemical to the sanitizer, the pump may still have residual chemical left in the tube that is being dispensed. Kitchen manager said staff will be running the dispenser for a few seconds before filling bottles. At end of inspection quat sanitizer in bottles and at dispenser was at 200 ppm QUATS. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted: Handsinks have liquid soap, paper towels, hot/cold running water. All temperatures satisfactory: Walk in cooler at 2.9 deg C Prep Cooler outside walk in cooler: 2.8 deg C Both prep coolers across cooking line were at 4 deg C or less Alcohol coolers at 4 deg C or less Cold holding drawers in bar area (used for mussels) at 4 deg C All freezers at -18 deg C or lses All hot holding at 60 deg C or greater Low temperature mechanical dishwasher achieved 50 ppm chlorine residual on rinse cycle Glasswasher in bar area achieved 12.5 ppm iodine residual on rinse cycle General sanitation satisfactory No signs of pests at time of inspection Dry storage area satisfactory, ensure to keep lids on all bulk food items in containers (ie. rice, etc) Chef onsite has valid FoodSafe certificate