INSPECTION REPORT Health Protection SDHI-CHCUMM

PREMISES NAME Earl's Kitchen + Bar (Grandview Corners)		Tel: (236) 427-0930 Fax:
PREMISES ADDRESS 16071 24th Ave Surrey, BC V3S 9H7		INSPECTION DATE August 16, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Cameron Armstrong		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand soap not available at hand washing station at back left side of kitchen upon entry into preparation area and in women's staff washroom. Staff placed soap in both dispensers during time of inspection. Corrective Action(s): Ensure all hand washing stations are unobstructed and supplied with an adequate supply of hot and cold running water, liquid soap and paper towel to promote proper, frequent hand washing by staff and to prevent foodborne illness. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One large can of tomatos observed severely dented in the preparation area on a dry storage shelf. Chef removed the can off the shelf to be returned to the supplier during inspection. Corrective Action(s): Upon receiving all foods, ensure packaging is observed for imperfections and/or dents. Improper food packaging can lead to potential contamination of food. Return any foods which are in poor packaging condition to the supplier immediately upon arrival on site. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Few house flies observed in kitchen and few fruit flies observed in the bar during inspection. UV light traps are observed on site in the kitchen area. Pest control company is contracted. Corrective Action(s): Monitor fruit fly and house fly population. Ensure all food is covered and protected from potential contamination from flies. Keep all doors and windows closed at all times (other than during receiving) to prevent pest entry on site. Instal sticky fly traps in non-food preparation areas to reduce the current population. If the population increases, contact pest control company to assess and set more traps. To be corrected: immediately Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler #1 for sauces and meats at 3'C - Walk-in cooler #2 for produce at 4'C - Stand-up stainless steel freezer #1 in outdoor storage area at-18'C - Stand-up stainless steel freezer #2 in outdoor storage area at -18'C - All line coolers at or below 4'C (top and bottom) - Under-counter line freezer at -19'C - Small mini freezer at -18'C - Hot-holding units measured at or above 60'C - Temperature logs maintained by staff manually - General sanitation of premise is good during inspection - Staff stated that deep cleaning of premise is completed once weekly - Hand washing stations in kitchen, bar, and staff washrooms (other than those noted in violation section) are supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 72.4'C at plate surface (above minimum required final rinse temperature of 71'C) - 3-compartment sink available on site with drain plugs and QUATs sanitizer - QUATs sanitizer spray bottles (X5) measured at 200 ppm QUATs concentration with test strip - QUATs test strips available on site (EXP: 09/22) - Ice machines (X2) observed in good sanitary condition with scoop placed outside the machine - good! - Pest control company contracted to complete monthly inspections - All food observed stored at least 6 inches off the floor and covered - Chemicals are stored away from food - Ready-to-eat foods are stored away from raw meat - First-in-first-out method is implemented (date stamps available on prepared food containers) - Oyster consumption warning label available on menu - Staff observed wearing clean uniforms - FOODSAFE Level 1 trained staff available on site *REMINDER: ensure all in-use utensils are stored in ice water to prevent microbial growth and/or toxin production (or as per approved sanitation plan) Notes: - Outdoor storage area is verified to be locked every evening to prevent public entry - Oyster receiving, cleaning, storing, and serving practices reviewed with staff - no issues notes - Oyster log binder maintained with all oyster tags this year for traceability - No signature required due to COVID Please contact the health inspector for any questions or concerns.