INSPECTION REPORT Health Protection YTAN-BMKTA5

PREMISES NAME White Hart Public House		Tel: (604) 503-5735 Fax:
PREMISES ADDRESS 8593 132nd St Surrey, BC V3T 2S8		INSPECTION DATE March 10, 2020	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Louise Hart		NEXT INSPECTION DATE March 12, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food-contact surface sanitizer was missing from the bar. Unknown solution was stored in spray bottle and used as food-contact surface sanitizer in the kitchen; solution tested at over 400 ppm (Quats). Corrective Action(s): Two spray bottles were filled at the Quats dispensing station at time of inspection and labelled. One bottle for the bar, one for the kitchen. 200 ppm Quats detected. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - One hand sink in kitchen was used to store equipment and was inaccessible. Repeat violation. - The other hand washing station did not have readily accessible paper towels (dispenser was jammed). Corrective Action(s): - Do not store anything in or in front of hand sinks. All designated hand washing sinks must be easily accessible at all times. - Liquid soap and paper towels must be easily accessible at hand washing stations at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted in the following areas: - Under dishwashing sinks/dishwasing area - In corner behind upright freezer (in front of glass doors for walk-in cooler) - On floor in dry storage room storing meat slicer - By the mop sink Corrective Action(s): Remove droppings and sanitize all affected areas with bleach solution. Monitor all areas daily for new pest activity. Pest control is in place, however regular cleaning and sanitizing by kitchen staff is still required! Correct by: Today Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: - Significant food debris/grease accumulation on floors under equipment and in corners throughout kitchen. - Ceiling in hallway between kitchen and dry storage/employee washroom area needs to be sealed. Corrective Action(s): - Deep cleaning under all equipment must be done at least once a week. - Any possible pest entry points must be properly sealed. Correct by: Thursday, March 12 Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant amounts of food debris/grease/dirt accumulation noted in the following arease: - Under cooking equipment in kitchen - Under prep coolers/storage racks in kitchen - In hard-to-reach corners of the kitchen - Walk-in cooler floors - Under/around ice machine Corrective Action(s): Deep cleaning in all areas noted above must be done on a weekly basis at a minimum. Correct by: Thursday, March 12 Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Paper towel dispenser at one of the hand washing stations seems to consistently get jammed. Corrective Action(s): Replace dispenser. Correct by: Thursday, March 12 Violation Score: 3

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

Comments

- General sanitation requires improvement. Deep cleaning in all hard-to-reach areas must be done at least once a week. Cluttered areas need to be re-organized (i.e., back hallway, storage areas). - Monitoring for pest activity must be done daily. Any new droppings must be removed as necessary, and affected areas sanitized with bleach. - Hand sinks were properly supplied with hot and cold running water, liquid soap, and paper towels. **Ensure paper towel dispensers are not jammed, and nothing is stored in or in front of these sinks. - Quats sanitizer measured at 200 ppm from dispensing unit. **Ensure spray bottles or buckets of sanitizer are always readily available for use in the kitchen and at the bar. - Dishwasher registered 100 ppm chlorine residual at the dish surface after the rinse cycle - good. - Bar glasswasher registered 50 ppm chlorine residual at the glass surface - good. Test strips available for use. - All coolers were measured to be at 4C or colder. Note: prep/drawer cooler still not in use for potentially hazardous foods - OK. - Freezers were measured to be at -18C or colder. - Hot-held items were measured to be at 60C or hotter. - Inside of ice machine was observed to be clean. Potato slicer was observed to be clean. - Reminder to store all items 6 inches off the floor, and covered/protected from contamination. - Ensure daily temperature logs are being kept.