INSPECTION REPORT Health Protection JCHW-BTSTAZ

PREMISES NAME Edith and Arthur Public House		Tel: (604) 503-3477 Fax:
PREMISES ADDRESS 8410 160th St Surrey, BC V4N 0V7		INSPECTION DATE September 25, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Andy Slinn		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Gravy in the hot holding unit was at 52C. Corrective Action(s): Hot foods must be maintained at or above 60C to prevent the growth of pathogens and or the formation of toxins. Gravy was reheated to greater than 71C and hot hold at 60C at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Onions were stored in crates lined in garbage bag. Corrective Action(s): Do not use garbage bags to contact foods. Garbage bags are not considered food grade materials and may contaminate foods. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bottle labelled sanitizer had orange cleaner. Corrective Action(s): Ensure all chemical containers are properly labelled to prevent accidental mixing and or misuse of chemicals. Spray bottle was emptied and refilled with sanitizer. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -15C. -Prep coolers were at 4C (top and bottom) for all three units. -Cooked rice was cooling in a shallow tray. -Sushi rice is now portioned and stored in the refrigerator. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Bar glasswasher had a final rinse of 12.5ppm iodine on the glass surface (minimum of 12.5ppm required for proper sanitizing) -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottle in the kitchen was at 200ppm. -General sanitation good at the time of inspection. -Facility is serviced by a professional pest control operator every 2 months. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until March 07, 2024. *Health Permit fee of $250.00 (operating permit for April 01, 2020 to March 31, 2021) is outstanding. Contact Fraser Health billing at (604) 918 7505 to pay the permit fee. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 pandemic. COVID-19: -COVID-19 safety plan posted at the front of entrance. -Hand sanitizer available at the front entrance. -Contact information for patrons is not complete. Collect both first AND last name and email/phone number for at least one patron in each party. Contact information must be retained for 30 days - indicate the date on the contact list to determine which day patrons attended the facility. -Facility is offering dine-in services (1400 to 2200). No more than 6 people at each table. Ensure physical distancing of 2m is provided between tables, measured from the back of the chair. Occupancy of 85 posted. -Customers remain seated and are served alcohol while seated. -Background music is not louder than the sound of a normal voice. -Signage posted at the front entrance to remind customer not to enter if they have symptoms of COVID-19.