INSPECTION REPORT Health Protection RHEN-CNES3Z

PREMISES NAME S&L Kitchen & Bar		Tel: (604) 723-9771 Fax:
PREMISES ADDRESS B - 8399 200th St Langley, BC V2Y 3C2		INSPECTION DATE January 25, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Andy Slinn		NEXT INSPECTION DATE 6 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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Many sauces kept at room temperature or in suis vide machine at approx. 40 C. Discussed with chef. Current process is to use and rotate with fresh sauces from cooler. And continue with that cycle. ONLY ACCEPTABLE IF SHELF STABLE PRODUCT. Corrective Action(s): Chef will control sauce volumes for each rush and discard at end of rush if not shelf stable products. Review food safety plan and confirm by email verified processes. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Right handsink along cookline lacks barrier to protect food from splashes in adjacent prep cooler. Corrective Action(s): Install proper splash buard. Review at next scheduled inspection. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Minor volumes of fruit flies are evident in the bsement, main floor kitchen and at bar. Corrective Action(s): Staff must address/remove all standing water around work areas subject to any version of water activity on daily basis. - Drains must be cleaned weekly and spot chemical application with hot/boiling water daily. - Ponding water at all sinks must be removed daily. - garbage cans and areas where garbage is placed, including at the dishpit must be thouroughly cleaned at the end of the day. - Fruit and/or residual alcohol must be cleaned up throughout the day and nothing should be left on the floor on or under the counters at the end of the day. All this is food and breeding habitat for these pests. Violation Score: 9

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

Comments

Replacement ceiling tile in basement must be food grade cleanable, not acoustic. Replace. Main kitchen walk-in cooler floor replaced with stainless steel. Improved cleanliness noted. Basement floor is painted concrete and is peeling throughout. Generally, the floor is maintained and kept clean at acceptable level at this time. Basement staff washroom is too dark. Improve/increase lighting to ensure proper and regular cleaning can take place. Basement double sinks must always have two sink stoppers. Floor drains in - main kitchen at walk-in cooler waste line - basement at hot water tank: Must improve maintenance to better control fly population. Bar area - shelves/counters and glass mats need improved cleaning. Most shelves observed with accumulations of sticky dust and webs. Need to be cleaned better. Discussed with manager and plan is already in place for improvements in this manner. Cooling units keeping food less than 4 C. **Monitor salad prep cooler at oyster station. some products at 6 C some at 4 C. Recommend this unit maintain temperatures closer to 2 to 3 C as there is seafood kept in unit. Handsinks ok and stocked. Dishwasher at 100 ppm Quats and spray bottles all at 200 ppm. Freezers OK.