INSPECTION REPORT
Health Protection
AHEN-AJUR9D

PREMISES NAME
Guildford Station Pub
Tel:
Fax:
PREMISES ADDRESS
10176 154th St
Surrey, BC V3R 4J6
INSPECTION DATE
February 23, 2017
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): An ice scoop was stored directly on the ice machine. Note: Another ice scoop was stored inside a container which was located on the floor.
Corrective Action(s): The Head Chef re-arranged the set up to place the container off the floor and placed the ice scoop stored on the machine into the dishwashing area.
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: The handsink in the bar lacks a paper towel dispenser. It was mentioned that paper towels were being stored over the glassware at the time of inspection as the surface near the handsink gets wet frequently.
Corrective Action(s): Ensure a paper towel dispenser (ideally wall-mounted) is installed at the handsink in the bar; Correct within 2 weeks and provide the Environmental Health Officer of Fraser Health with an update.
Violation Score: 1


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

Comments

Kitchen:
Walk-in-coolers for meat and produce were 4 degrees C or less.
Walk-in-freezer was -18 degrees C or less.
Refrigeration units were 4 degrees C or less.
Hot-held food was 60 degrees C or hotter.
A few refrigerated inserts immediately below the grill area were noted above 4 degrees C (around 6 degrees C) around the lunch rush. Ensure the food turns over in 4 hours time and only fill the inserts half way.
It was discussed that all the potentially hazardous food (e.g. sauces with dairy products and meats) in the inserts should be stored into the walk-in-cooler overnight.
Dishwasher final rinse temperature was 79.4 degrees C (71 degrees C or hotter) at the plate.
100 ppm chlorine sanitizer was available in the bucket with wiping cloths.

Bar:
Handsink was supplied with liquid soap, hot and cold running water, and paper towels.
Glasswasher final rinse chlorine residual was at least 100 ppm at the plate.
Coolers were 4 degrees C or less.
Ice machine was in a clean condition.

Downstairs:
Walk-in-coolers were 4 degrees C or less.
Ice machine was in a clean condition and the scoop was stored separately.

NOTE: A new Head Chef was present on-site. Please send a copy of the FOODSAFE and/or equivalent course certificate for the Operator (i.e. Head Chef) to the area E.H.O. of Fraser Health.