INSPECTION REPORT Health Protection SDHI-CNZSAZ

PREMISES NAME Earl's Kitchen + Bar (Grandview Corners)		Tel: (236) 427-0930 Fax:
PREMISES ADDRESS 16071 24th Ave Surrey, BC V3S 9H7		INSPECTION DATE February 13, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Cameron Armstrong		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: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Multiple fruit flies observed at the bar during inspection. Staff stated that pest control visits weekly and has been applying treatment to the drains. No traps observed in place. Corrective Action(s): Place fruit fly traps in non-food contact areas to remove current fruit fly population. Contact pest control to apply treatment and set up traps as necessary. Submit the last months pest reports to the health inspector for review. To be corrected by: immediately Violation Score: 9

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler #1 at 2'C - Walk-in cooler #2 at 3'C - 2 stainless steel stand-up freezers at -19'C - All line coolers at or below 4'C (drawers and inserts) - All line freezers at or below 4'C - All bar coolers at or below 4'C - Hot-holding units measured at or above 60'C - General sanitation of premise is good during inspection - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid soap and paper towel - Chemical dishwasher measured at 50 ppm chlorine concentration with test strip - Iodine glasswasher measured at 12.5 ppm iodine concentration with test strip - QUATs sanitizer in spray bottles (X6) measured at 200 ppm QUATs concentration *NOTE: test strips for QUATs and chlorine are both expired (2022 or earlier). Ensure to obtain test strips within expiry to adequately measure sanitizer strength as per approved sanitation plan - In-use utensils observed stored in ice water baths - good! - Meat slicer, ice machine and other equipment observed stored in a sanitary manner - Chemicals are stored away from food - All food observed stored at least 6 inches off the floor and covered - Raw meat observed stored away from ready-to-eat foods - First-in-first-out method is in use - Shellfish observed stored with shellfish tags - Sushi rice measured at pH = 4.0 - Staff observed wearing clean uniforms and hair nets - Public and staff washrooms observed in sanitary condition - FOODSAFE Level 1 trained staff is available on site during inspection - Permit is posted in a conspicuous location on site Notes: - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.