INSPECTION REPORT Health Protection JCHW-CFLT4M

PREMISES NAME Earl's Guildford		Tel: (604) 584-0840 Fax:
PREMISES ADDRESS 10160 152nd St Surrey, BC V3R 9W3		INSPECTION DATE June 21, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 22, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Tuna was at 8C on an ice bath and milk/cream was at 10C in the counter top cooler. Ice/water mixture was not sufficient to contact the inserts and significant amount of ice was building up in the cooler Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C to prevent the growth of pathogens and or the formation of toxins. Tuna was transferred into a cooler at 4C and milk/cream was discarded. If an ice/water mixture is used to store foods at 4C or less, the level of ice/water must be sufficient to contact the bottom of the insert. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Chemical dishwasher had no detectable chlorine concentration on the dish surface during the final rinse. Attempted to prime chlorine - chemicals were not feeding. 2) Manual slicer was found to have food debris behind the blade. Corrective Action(s): 1) Dishwasher must be serviced to provide 50ppm chlorine on the dish surface during the final rinse. While chemical dishwasher is being serviced, used the dishwasher to wash and rinse dishware and utensils, followed by sanitizing in the 200ppm Quats sanitizer for 2 minutes. 2) Ensure equipment is properly disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Slicer was washed and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Comet cleaner was stored above wooden taco holders. 2) Scoop was stored with handle directly in contact with ice along the serving area. Corrective Action(s): 1) Comet is not a food grade chemical. Ensure chemicals are stored below and separately from food equipment. Comet was moved to the dishwasher area and taco holders were washed and sanitized at the time of inspection. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoop was removed from the ice and stored in an insert at the time of inspection. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Light shield was missing in the kitchen. Corrective Action(s): Ensure light fixtures are covered with shatter resistant shields or light sleeves to prevent potential broken glass contamination of foods. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Chemical dishwasher had no detectable chlorine sanitizer on the dish surface during the final rinse. 2) Counter top cooler was at 11C. Cooler was found to have significant ice build up. Corrective Action(s): 1) Service the dishwasher to ensure it can supply a final rinse of 50ppm chlorine on the dish surface during the final rinse cycle. Obtain chlorine test strips to verify proper chemical concentrations. 2) Defrost the ice in the cooler and ensure it can maintain 4C or less on a consistent basis. Violation Score: 15

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

Comments

-Walk-in cooler was at 4C. -Alcohol walk-in cooler was at 2C. -Cook line coolers (3 units) were at or below 4C (top and bottom). -Back upright freezers (2 units) were at -18C. -Under counter freezer in prep area was at -12C. -Hot holding was greater than 60C. -Foods were cooked to greater than 74C. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bar glasswasher had a final rinse of 12.5ppm iodine on the glass surface (minimum of 12.5ppm required for proper sanitizing). -Quats sanitizer dispensers were at 200ppm. Quats sanitizer spray bottles were labelled and tested at 200ppm. -Ice machine was found to be clean and sanitary. -Canned foods were in good condition. Raw meats stored below and separately from ready-to-eat foods. -General sanitation satisfactory at the time of inspection. A few rodent droppings observed by the back door. Clean and sanitize affected area and monitor for pest activity. -Facility is serviced by professional pest control services. Tin cats did not show signs of pests at the time of inspection. When tin cat monitoring stations are moved for cleaning, ensure they are replaced in the proper orientation (entry port towards the wall). -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 equivalent valid until Feb 25, 2026 (Canadian Institute of Food Safety). -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.