INSPECTION REPORT Health Protection JCHY-CZLRAP

PREMISES NAME The Derby Bar and Grill		Tel: (604) 538-5777 Fax: (604) 538-5666
PREMISES ADDRESS 115 - 17637 1st Ave Surrey, BC V3Z 9S1		INSPECTION DATE January 18, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Glen Todd		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Can opener blade observed to have built-up food debris. Soft drink nozzle observed to have built-up of syrup. Corrective Action(s): Clean and sanitize aforementioned equipment. Can opener blade must be cleaned and sanitized after each use or every 2 hours of continous use which ever is lesser. If busy, put in dishpit until can be washed at a later time. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing sink near the walk-in cooler observed to be obstructed with 2 large containers. Corrective Action(s): Ensure all handwashing sinks are well equipped with hot and cold running water, liquid soap, and paper towels. All handwashing sinks must be unobstructed at all times to facilitate proper hand hygiene. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Exhaust hood vents along grill area obserfved to have built-up grease. Grease and food build-up observed underneath cookline, preparation coolers, work tables, and dishpit. Corrective Action(s): Clean and sanitize aforementioned areas. Exhaust hood vents must be cleaned on a weekly basis to prevent build-up of grease. Underneath cookline must be cleaned on a daily basis to prevent grease and food build-up. Corrected by: Jan 15, 2024 Violation Score: 3

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

Comments

Routine Inspection conducted today. Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. QUATs spray bottles and dispenser at 200ppm. Drain sink available at kitchen near ice machine. 1-compartment sink equipped with high-temperature dishwasher measured at 72.2C final rinse temperature at plate level. Glasswasher measured at 12.5 iodine final rinse. Prep coolers, under counter cooler, stand-up cooler, walk-in cooler measured at 4C or lower. Stand-up freezers, chest freezers measured at -18C or lower. Hot-holding units measured at 60C or higher. Food observed to be stored at least 6 inches off the floor. Ice machine observed to be in sanitary condition. No scoops observed to be stored inside ice machine. No signs of pests observed. Overall, facility is well organized.