Fraser Health Authority



INSPECTION REPORT
Health Protection
MBEK-BJKVXY
PREMISES NAME
S & L Kitchen & Bar South Surrey
Tel: (604) 542-8580
Fax: (604) 505-3479
PREMISES ADDRESS
10 - 16051 24th Ave
Surrey, BC V3S 9H7
INSPECTION DATE
December 5, 2019
TIME SPENT
2.33 hours
OPERATOR (Person in Charge)
Andy Slinn
NEXT INSPECTION DATE
December 10, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Moderate (16-29) Total Score = 22
Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Under counter cooler located on right side in upstairs kitchen had an ambient temperature of 7 degrees C. Internal food temperature at 7 to 8 degrees C.
Corrective Action(s): Few potentially hazardous food items located in the cooler (two tins of anchovies and small amount of milk) were discarded. Other items were non-potentially hazardous (e.g. pickled jalapenos, lemon juice, ketchup). Ensure no potentially hazardous food items are stored in this cooler until it is capable of maintaining foods at 4 degrees C or less.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Hand washing station located closest to back door was obstructed by boxes and had no paper towels. Salad bar area hand sink had no paper towels.
Corrective Action(s): Obstructing boxes removed and paper towels supplied. Ensure every hand washing station remains completely accessible at all times and is always supplied with hot and cold running water, liquid hand soap, and single use paper towels in order to facilitate proper hand washing.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Raw beef stored above ready to eat items in walk in cooler. Note: Raw beef was completely packaged/sealed or stored in containers with covers--no signs of leakage/contamination. Ready to eat food items covered.
Corrective Action(s): Raw beef was relocated so that it was not stored above any ready to eat foods. Ensure raw foods (for example, raw beef, chicken) are not stored above ready-to-eat foods to prevent potential contamination of foods below which will not undergo a cook/kill step for potential pathogens.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 1. Gaskets / seals for bottom three cooler drawers at cook line are broken (gasket has separated from the drawer).
2. Large hole is present in wall near mop sink.
3. Right side under counter cooler located upstairs is unable to maintain foods at 4 degrees C or less.
Corrective Action(s): Ensure gaskets / seals that are intact and in good working order are in place at above-noted cooler drawers. Gaskets / seals limit the loss of cold air to help maintain foods at required temperatures. January 15, 2019.
2. Ensure hole noted above is properly sealed to prevent moisture and debris from entering this area. Moisture may potentially lead to a loss of structural integrity, mildew/mould growth, and is a potential pest attractant. Note: A smooth, non-absorbent and easy to clean finish is required. Date to be corrected by: January 15, 2019.
3. Have above-noted cooler serviced / repaired in order to keep foods at 4 degrees C or less. Date to be corrected by: December 10, 2019.
Violation Score: 9

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

Routine inspection conducted:
Coolers at 4 degrees C or less*
Freezers at -15 to -21 degrees C
Hot holding internal temperatures at 60 degrees C or more
One or more probe thermometers available on site for internal food temperature checks
Oysters stored in ice. Shellfish tags kept in binder.
Quaternary ammonium compounds (quats) sanitizer measured at 200 ppm from dispenser and in labeled spray bottles
Low temperature dishwasher (kitchen) measured 64 degrees C and 50 to 100 ppm chlorine in rinse residual at utensil surface
Low temperature dishwasher (bar) measured 59 degrees C and 100 ppm chlorine in rinse residual at utensil surface
Iodine bar glass washer measured at 12.5 to 25 ppm iodophor in rinse residual
FOODSAFE requirements met at time of inspection
Permit posted at front
*Some temperature variation (e.g. few items probed at approximately 5 degrees C) in the following coolers: Salad preparation cooler and two larger preparation coolers at cook/prep line. Note: At least one drawer was left open for the aforementioned coolers. Ensure drawers/doors to coolers are closed fully to maintain cold air and covers are closed when not in use.