INSPECTION REPORT Health Protection JCHW-BANQB3

PREMISES NAME Baselines Pub		Tel: (604) 813-6173 Fax:
PREMISES ADDRESS 100 - 8233 166th St Surrey, BC V4N 5R8		INSPECTION DATE March 27, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Bonnie Johnson		NEXT INSPECTION DATE April 04, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Kitchen staff observed using cloth towel to wipe hands and work surfaces - no sanitizing. Corrective Action(s): Ensure work surfaces are properly sanitized with a food grade sanitizer. Do not use wiping towels for hands and work surfaces. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member observed using a cloth towel to wipe hands and also observed scratching head with hands, followed by working without proper handwashing. Corrective Action(s): All staff must adhere to good hand hygiene practices to prevent potential cross contamination. Review hand hygiene practices with staff. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops were found stored inside ingredient containers. Corrective Action(s): Ensure scoops are stoerd in a sanitary manner to prevent potential contamination of foods. Scoops were relocated at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Glass door upright cooler was at 6C to 7C. 2) Walk-in cooler door seal needs to be replaced Corrective Action(s): 1) Service cooler unit and ensure it can maintain 4C or less at all times. Correction date: April 4, 2019 2) Replace walk-in cooler door seal to prevent loss of cold refrigeration air. Correction date: 1 month 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 4C (top and bottom). -Bar coolers were at 1C and 4C. -Kitchen freezer units ranged from -16C to -20C. -Back storage freezers were at -16C and -17C. -Hot holding was greater than 74C (food items are properly reheated to greater than 74C prior to placing in hot holding units). -High temperature dishwasher had a final rinse temperature of 78C on the dish surface (minimum 71C required for proper sanitizing). -Bar glasswasher had a final rinse of 12.5ppm iodine on the glass surface (minimum 12.5ppm required for proper sanitizing). -Quats sanitizer spray bottles labelled and tested at 200ppm. -Deli slicer was being disassembled for cleaning and sanitizing at the time of inspection. Deli slicer was clean and well maintained. -Hot potentially hazardous foods made the previous night were probed at 4C. -Hot foods were observed cooling in shallow layer on trays at the time of inspection. -Foods stored off the ground and covered. -General sanitation good at the time of inspection. -A few rodent droppings observed in the back loading area. No other evidence of pest infestation noted at the time of inspection. Clean and sanitize affected areas using a 1:10 bleach solution and monitor for future activity. To prevent pest infestation ensure the following are carried out: maintain facility in a clean and sanitary condition, store foods off the floor and in pest proof containers, remove garbage and organics from the facility on a regular basis, and seal any potential entry points. -Kitchen Manager's FoodSafe has expired as of July 29, 2018. Staff member in the kitchen had valid FoodSafe Level 1 (Sept 22, 2023). -Please contact the inspector if you have any questions or concerns.