INSPECTION REPORT Health Protection ALUI-AQ5VDE

PREMISES NAME Aaron's Steak & Pizza		Tel: (604) 576-8151 Fax:
PREMISES ADDRESS 17665 57th Ave Surrey, BC V3S 1H1		INSPECTION DATE August 11, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Four large plastic buckets of meat sauce in the walk in cooler had inteneral temperatures of 12 deg C to 13 deg C. Corrective Action(s): All four buckets of sauce discarded. Operator mentioned that she cools down her sauces in an ice bath before putting them in the cooler. Ensure to use a thermometer when doing this and monitor your cooling process. If your bucket of sauce is not going from: 1) 60 deg C ----> 20 deg C within 2 hours AND 2) 20 deg C----> 4 deg C within 4 hours then your cooling process is not adequate. Use a food grade ice wand, or smaller buckets/portions to speed up the cooling process. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2 prep coolers are not at <4 deg C: 1) Salad dressing cooler in bar area was at 11 deg C 2) Large wooden counter cooler was at 16 deg C Corrective Action(s): No potentially hazardous foods stored in the large wooden counter cooler, operator has put in order to get it serviced. Potentially hazardous foods are only kept out for maximum 30 minutes according to operator before being served. Salad dressing cooler: operator has indicated that all dressing is used within 2 hours. She currently has a large tray of ice underneath the inserts containing the salad dressings that were taken from the walk in cooler. However, the large tray of ice will not keep the food at <4 deg C. You must do the following: 1) Get your coolers repaired/serviced so that they can maintain temperature of <4 deg C. This cooler was a requirement as part of your original approval and must be working in order to continue operation. Otherwise, you will be required to replace it and get a new cooler as this has been an ongoing issue. 2) For the salad dressings in the inserts, the inserts must be fully submersed in a MIXTURE of ice and water to keep the entire food product cold. Whatever is not used within 2 hours must be discarded. Correct: This week Violation Score: 9

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

Comments

Handsink equipped with liquid soap and paper towels Walk in cooler was at 4 deg C Upright cooler in ktichen area: 2.8 deg C Freezer beside wooden counter cooler: -12 deg C Hot holding: >60 deg C Bleach water sanitizer solution in rag bucket at 100 ppm chlorine residual Back door closed with screen Ensure to keep ALL foods in your coolers covered High temperature dishwasher achieved 79.9 deg C on rinse cycle--> Please note that as your dishwasher is rather small, any large pots must be able to be washed/rinsed/sanitized in your 3 compartment sink. If there are any items in your kitchen that do not fit in the dishwasher or in your 3 compartment sink, they must not be used as they cannot be properly washed and sanitized.