INSPECTION REPORT Health Protection JCHW-BQ3TBT

PREMISES NAME Baron's Manor Pub		Tel: (604) 888-5551 Fax:
PREMISES ADDRESS 9568 192nd St Surrey, BC V4N 3R9		INSPECTION DATE May 29, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sarbjit & Daljit Randlawa		NEXT INSPECTION DATE June 02, 2020
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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops were stored directly inside food containers. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoops were removed at the time of inspection. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door was left open at the time of inspection. Corrective Action(s): In order to prevent potential pest entry, back door must be closed or screen must be in place. Back door was closed at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Kitchen prep cooler was at 6C. Corrective Action(s): Cooler unit must be able to maintain 4C or less on a consistent basis. Cooler was adjusted at the time of inspection but was unable to maintain 4C. Service or adjust cooler unit and ensure it can maintain 4C. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Spray bottle of soap was unlabelled. Corrective Action(s): Ensure all chemicals are labelled to identify their contents and to prevent accidental mixing and or misuse of chemicals. Soap bottle was labelled at the time of inspection. Bottles must be relabelled when the labels fade or wear off. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Alcohol walk-in cooler was at 4C. -Walk-in freezer was at -11C. -Main line upright cooler was at 4C. -Cooler unit under the grill was at 3C. -Pizza prep cooler was at 3C (top and bottom) and 4C. -Cooler units downstairs were at 4C. -Freezers downstairs ranged from -12C to -18C. -Main line freezer was at -14C. -Service area and bar coolers were at 4C. -Hot holding was greater than 60C. -Potentially hazardous foods were cooked to greater than 74C. -Potentially hazardous foods thawing the in cooler. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Bar glasswasher had a final rinse of 12.5ppm iodine on the glass surface (minimum 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 bottles were at 200ppm. Quats sanitizer dispenser was at 200ppm. -Deli slicer was clean and well maintained. -Ice ccoops stored in a sanitary manner. -Foods stored off the floor and covered. Raw meats stored below and separate from ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and equipped with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until August 04, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required at this time due to the COVID-19 Pandemic. COVID-19 Precautions: -Each facility must develop and COVID-19 safety plan and the plan must be posted online (if applicable) and at the facility. For information of the development of the safety plan, refer to WorkSafeBC website. -Seating capacity of the facility has been reduced to 50%. -Tables are separated by at least 2m. -Maximum of 6 guests per table. -Facility is practicing enhanced sanitation practices.