Fraser Health Authority



INSPECTION REPORT
Health Protection
ALUI-APSSGB
PREMISES NAME
Big Ridge Brewing Company		Tel: (604) 574-2739
Fax: (604) 575-2376
PREMISES ADDRESS
5580 152nd St
Surrey, BC V3S 5J9		INSPECTION DATE
July 31, 2017		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Chris Funk		NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: 1) Area under wok station has buildup of oil/grease debris that requires cleaning.
2) Pool of standing water underneath prep cooler across the cooking line.
Corrective Action(s): Clean these areas thoroughly and mop up any standing water.
Correct by: Today
Violation Score: 3

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

Handsinks equipped with liquid soap and paper towels **The liquid soap in the squeeze bottle at the bar area is not an acceptable soap dispenser. Must have a dispenser with a pump so that staff don't have to grab an entire bottle to squeeze out the soap and get their hands dirty again**
Walk in cooler: 3 deg C
Walk in freezer: -22 deg C
All other coolers at or <4 deg C. Ensure that for inserts in your prep coolers, food is being used up within 2 hours, as you do not leave the lids on any of the top inserts. This causes the temperatures of the food to rise above 4 degrees C and bacteria to grow.
High temperature dishwasher achieved 73.3 deg C after rinse cycle (minimum 71 deg C required) at dish level
Quat spray sanitizer at 200 ppm QUATS
No signs of pests observed, back door closed at time of inspection.
Glasswasher in bar area achieved 50 ppm chlorine residual
Brewery area attached to the restaurant does not have a tasting area, it has a single cooler at <4 deg C. The alcohol produced at the brewery are sold at the restaurant.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ALUI-APSSGB
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.08 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment