INSPECTION REPORT Health Protection JCHW-AGFV7B

PREMISES NAME Edith and Arthur Public House		Tel: (604) 503-3477 Fax:
PREMISES ADDRESS 8410 160th St Surrey, BC V4N 0V7		INSPECTION DATE December 8, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Andre Bourque		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food items in inserts placed on ice were at 11C - ice level was insufficient to immerse inserts. Corrective Action(s): Cold potentially hazardous foods must be stored at less than 4C to prevent growth of pathogens and or the formation of toxins. Ice levels must be sufficient to completely immerse food inserts (recommend using an ice and water mixture). Ice levels were topped up at the time of inspection. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Breakfast sausages made this morning were at 36C (lid was uncovered in the hot holding unit). Corrective Action(s): Hot potentially hazardous foods must be stored above 60C to prevent the growth of pathogens and or the formation of toxins. Ensure lid is kept on to prevent loss of heat. Sausages were discarded at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Deli slicer was found to have dried food debris behind the sharpening guard. Corrective Action(s): Ensure deli slicer is properly disassembled for cleaning and sanitizing after each use. Slicer was cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Pest activity was observed by the 2 compartment (droppings) and pest control operator has advised facility to seal potential entry point by the 2-compartment sink. Corrective Action(s): Ensure entry points are sealed and facility is maintained in good sanitary condition to prevent potential pest entry. Area by the sink must be sanitized using 1:10 bleach (let bleach sit for 10 minutes) and wipe away droppings with paper towel - do not sweep or vacuum. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Light shield is still missing for the light fixture by the walk-in cooler. Corrective Action(s): Ensure all light fixtures are equipped with shatter shields to protect foods from potential broken glass contamination. Correction date: 1 month Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottles were unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accidental mixing or misuse of chemicals. Sanitizer spray bottles were labelled at the time of inspection. Ensure containers are relabelled as needed (fade or rub off). Spray bottles were labelled at the time of inspection. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Alcohol walk-in cooler with cream was at 4C. -Walk-in freezer was at -25C. -Kitchen prep cooler (left) was at 3C (top and bottom). -Kitchen prep cooler (right) was at 3C (top) and 4C (bottom). -Chemical dishwasher had a final rinse of 100ppm chlorine sanitizer on the dish surface (minimum 50ppm required for proper sanitizing). -Bar glasswasher had a final rinse of 12.5ppm iodine sanitizer on the glass surface (minimum 12.5ppm required for proper sanitizing). -Quats sanitizer spray bottle was tested at 200ppm. -Ice machine clean and sanitary. -Bar ice scoops stored in a sanitary manner. -Dried ingredient scoops stored in a sanitary manner. -Kitchen and bar handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General food storage practices good at the time of inspection. Raw foods are stored separately from ready-to-eat foods. Foods properly stored off the floor and covered. -General sanitation satisfactory at the time of inspection - ensure staff pay more attention to the shelving units in the walk-in cooler. -Washroom clean and sanitary. *FoodSafe Level 1 certificates issued prior to July 29, 2013 (no expiry date) expire July 29, 2018. In order to recertify, students must either successfully complete a FoodSafe Level 1 or online refresher course (foodsafe.ca) -Please contact the inspector if you have any questions or concerns.