INSPECTION REPORT Health Protection MBEK-CNCVRR

PREMISES NAME Tap & Barrel - South Surrey		Tel: (604) 566-3229 Fax:
PREMISES ADDRESS 207 - 3211 152nd St Surrey, BC V3S 3M1		INSPECTION DATE January 23, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Nicole Gunn		NEXT INSPECTION DATE 2 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Two hand sinks located in cook line area did not have paper towels. One hand sink located in back prep area did not have liquid soap. Corrective Action(s): Above-noted hand sinks re-stocked at time of inspection. Ensure all hand sinks are properly supplied with hot and cold running water, liquid soap, and paper towels at all times in order to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine health inspection. All coolers (cook line, expo, bar, and walk-ins located both upstairs and downstairs) at 4 degrees C or less. All freezers at -18 degrees C or less. Hot holding internal food temperatures at 60 degrees C or more. Food is stored safely at time of inspection. Food is covered, stored off the floor. Prepped items are labeled and dated. Raw animal products and ready-to-eat items properly organized and separated. Proper cooling and thawing practices in use. Dry food storage well maintained. Thermometers available for cold holding units. Probe thermometers available for internal food temperature checks. Hand sinks (with noted exceptions) supplied with hot and cold running water, liquid soap, and paper towels. All other sinks (prep, dishwashing) functional, hot and cold water supplied. Equipment and utensils stored in sanitary condition. Ice scoops stored safely outside of ice. Ice machine and bins in sanitary condition. Cook line and ventilation equipment in sanitary condition. Sink and surface sanitizer measured within required range from dispenser and in spray bottles (required range: 272 to 700 ppm DDBSA, 704 to 1875 ppm lactic acid). Quaternary ammonium compounds (quats) sanitizer available at 400 ppm from dispenser and in labeled buckets. Wiping cloths stored in sanitizer when not in use. Main dishwasher measured 100 ppm chlorine in the rinse residual at the utensil surface. Glass dishwasher (kitchen area) measured 50 to 100 ppm chlorine in the rinse residual at the utensil surface. Bar glasswasher measured 12.5 to 25 ppm iodine in the rinse residual at the utensil surface. Temperature and sanitation logs maintained and up-to-date. Note: Limited small fly activity was observed in a few areas (expo, bar, and near ice machine / pop storage). This activity was also noted on the most recent pest control report, dated Jan 14, 2023, which was reviewed at the time of inspection. It was discussed that sources of moisture are to be removed (for example, liquid on floor near ice machine or spills) in order to help limit small fly activity. Follow pest control technician recommendations.