INSPECTION REPORT Health Protection JCHW-DADQPB

PREMISES NAME Guildford Station Pub		Tel: (604) 582-2800 Fax:
PREMISES ADDRESS 10176 154th St Surrey, BC V3R 4J6		INSPECTION DATE October 25, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 28, 2024
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 = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked rice made 2 days ago was at 8C. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C ton 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Rice was discarded at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher a final rinse temperature of 65C to 70C on the dish surface after four cycles. Corrective Action(s): Dishwasher must be able to provide a minimum final rinse temperature of 71C on the dish surface on consecutive cycles to properly sanitize dishware, utensils, and equipment. While waiting for the service technician, facility has setup 200ppm Quats sanitizing solution to manually sanitize dishware that has been washed and rinsed in the dishwasher. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher had a final rinse temperature of 65C to 70C on the dish surface after four consecutive cycles. Corrective Action(s): High temperature dishwasher must be able to provide a final rinse temperature of 71C on the dish surface on consecutive cycles to properly sanitizer equipment, utensils, and dishware. Service technician was contacted and will be on-site today. Violation Score: 9

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

Comments

-Walk-in coolers were both at 4C. -Alcohol walk-in cooler (dairy) was at 3C. -Walk-in freezer was at -21C. -Both cook line prep cooler right side was at 4C (top and bottom). -Cook line under grill cooler was at 4C. -Foods stored on ice on the cook line were at 4C. -Upright cooler (wings) in the oven room was at 4C. Wings were observed cooling on a baking sheet in single layers. Wings were at 4C. -Bar area cooler units were at 4C (dairy). -Service area cooler (dairy) was at 4C. -Upright freezer was at -12C. -Hot holding was greater than 60C. -Soup was cooked to greater than 74C prior to hot holding. -Mixing wands available on-site to rapidly cool hot foods. Foods were observed cooling in an ice bath with mixing wands at the time of inspection. -Frozen foods observed thawing in the walk-in cooler. -Bar glass washer had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Handwash stations were accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles were labelled and tested at 200ppm. Quats sanitizer dispenser was at 200ppm. -Utensils stored in 200ppm Quats and wiped with a towel prior to use. -Ice machine was clean and sanitary. Ice scoop was stored in a sanitary manner. -Bar area ice scoop stored in a sanitary manner at the time of inspection. Did not observe items stored in the ice used for beverages. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. -General sanitation satisfactory at the time of inspection. Ensure staff clean and sanitize the green shelving units in the walk-in cooler to prevent mould growth. -Facility serviced by professional pest control operator. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid May 11, 2028. -Please contact the inspector if you have any questions or concerns. -Signature not required.