INSPECTION REPORT Health Protection DWAG-D3ASND

PREMISES NAME Sammy J's Grill & Bar		Tel: (604) 385-2577 Fax:
PREMISES ADDRESS 15770 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE March 12, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mike Gardner		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): A tong was stored underneath the grill on a stainless steel surface covered in grease and food debris. Accumulation of grease and food debris observed on the flat surface. Corrective Action(s): Clean and sanitize the tong. Do not store any food equipment on unsanitary surfaces. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Dirty pan was stored in one of the hand washing station basin located beside the walk-in cooler. Corrective Action(s): Do not leave any utensils, plates or equipment in the basin of the hand washing station. Hand washing station must be free of obstruction at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease and food debris built up noted under the cook line. Corrective Action(s): Clean the aforementioned area. Follow your sanitation plan for regular cleaning schedule. Correct by: March 14, 2024. Violation Score: 3

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

Comments

Routine inspection: - Coolers (walk-in, drawer, under the counter, stand-up) maintained at 4C or less. - Under the counter and stand-up freezers functional. - Hot food hot held above 60C. - Hand washings stations provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm quats sanitizer available in spray bottle and from the dipsenser. - Low temperature dishwasher dispensed 100 ppm bleach sanitizer at plate level. - Temperature records maintained and available for review. - No pest activities observed at the time. - Ensure ice machine is cleaned and sanitized on a regular basis.