INSPECTION REPORT Health Protection AHEN-ATYVBH

PREMISES NAME Earl's Guildford		Tel: (604) 584-0840 Fax:
PREMISES ADDRESS 10160 152nd St Surrey, BC V3R 9W3		INSPECTION DATE December 12, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 = 9

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Two knives were observed inside a handsink near the front line area. Corrective Action(s): Remind staff not to obstruct the handsinks. Food contact surfaces must not be placed inside the handsink to protect them from contamination as well. Staff member removed the knives and placed them into the dishwashing area. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Buildup of debris was observed on the floor around the back area and next to the upright freezer. Corrective Action(s): Please perform a detailed cleaning to remove the buildup of debris; Correct within 1 month. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1. Broken floor tiles were observed in the dishwashing area. 2. Missing ceiling tile is above bar walk-in-cooler. Corrective Action(s): 1. Replace the broken floor tiles with durable, washable, easy to clean, and impermeable materials. Correct by March 1, 2018. 2. Replace the missing ceiling tile; Correct within 6 months. Violation Score: 1

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

Comments

Handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels. Coolers were at or below 4 degrees C. Freezers were at or below -18 degrees C. 200 ppm QUATS sanitizer was available in the buckets. Dishwasher final rinse chlorine residual was at least 50 ppm at the plate. Sushi rice pH was below 4.2. *Head Chef mentioned that they will obtain more pH test strips so that each batch can be monitored. Two batches are made per day. No signs of recent pest activity were observed at the time of inspection.