INSPECTION REPORT
Health Protection
AHEN-AT4W2F

PREMISES NAME
Guildford Station Pub
Tel:
Fax:
PREMISES ADDRESS
10176 154th St
Surrey, BC V3R 4J6
INSPECTION DATE
November 14, 2017
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
November 15, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Handsink in the bar downstairs was filled with ice and was not accessible for handwashing. Handsink in the bar lacked paper towels and contained minimal soap in the dispenser.
Corrective Action(s): Ensure all handsinks are supplied with hot and cold running water, liquid soap, and paper towels. Do not block the handsink with food products inside it. Protect ice (ready to eat food) from contamination as well by not storing it in the handsink.
Violation Score: 5


Non-Critical Hazards: Total Number: 2
304 - Premises not free of pests [s. 26(a)]
Observation: Rodent droppings were observed in a corner next to the produce walk-in cooler. The Head Chef and staff were aware of this issue, mentioned that a pest control program via Canadian Pest Control LTD. was in place, and that they have seen a decrease in recent pest activity.
Corrective Action(s): Clean up this affected area with bleach water to remove the rodent droppings today. Continue monitoring for signs of recent pest activity and with pest control measures (pest control program, regular cleaning, protecting food/food equipment from contamination, sealing entry points, discarding any contaminated food and sanitizing all prep. surfaces prior to use).
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: In line cooler was at 6.9 degrees C at the time of inspection. Head Chef mentioned that it was below 4 degrees C earlier this morning and that they had just replaced the line coolers with new ones.
Corrective Action(s): Ensure cold potentially hazardous food is stored at or below 4 degrees C. Only place enough food that would turn over in 2 hours time inside the line cooler / inserts. Adjust/re-service the cooler to maintain it at or below 4 degrees C. A follow up inspection will be conducted tomorrow morning.
Violation Score: 3


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

Comments

Other hand-sinks were adequately supplied.
Meat walk-in-cooler, Produce walk-in-cooler, and other coolers were at or below 4 degrees C.
Walk-in-freezer and other freezer temperatures were satisfactory.
Hot-held foods were at or above 60 degrees C.
High temperature dishwasher had a final rinse of 71 degrees C or higher at the plate in the kitchen.
Bar glasswasher had a final rinse chlorine residual of at least 100 ppm at the plate.
100-200 ppm chlorine sanitizer was available in the bucket with wiping cloths.
Staff was observed sanitizing prep. tables immediately after each use at time of inspection.
Ice machine was maintained in a clean condition.
Head Chef and most staff members are trained in FOODSAFE Level 1. Head Chef took FOODSAFE Level 1 prior to July 29, 2013.

NOTE: Food is to be cooled rapidly from 60 degrees C to 20 degrees C within 2 hours and 20 degrees C to 4 degrees C within 4 hours (a total of 6 hours). Adequate methods for rapid cooling include the following: slicing roasts, portioning out food into shallow metal containers, ice water bath method, and/or using an ice wand. Head Chef instructed staff to slice the large meat food item cooling inside the walk-in-cooler to rapidly cool its' internal temperature upon direction by the district E.H.O.

*Reminder: Ensure the Operator and at least one person the absence of the Operator maintains valid FOODSAFE Level 1 training by successfully completing the FOODSAFE Level 1 refresher course if eligible and/or retaking the FOODSAFE Level 1 course prior to July 29, 2018 as FOODSAFE Level 1 certificates issued prior to July 29, 2013 expire on July 29, 2018. Refer to www.FOODSAFE.ca for details regarding the FOODSAFE Level 1 refresher course.