Fraser Health Authority



INSPECTION REPORT
Health Protection
MBEK-B4XTDR
PREMISES NAME
Sammy J's Grill & Bar
Tel: (604) 385-2577
Fax:
PREMISES ADDRESS
15770 Croydon Dr
Surrey, BC V3S 2L6
INSPECTION DATE
September 25, 2018
TIME SPENT
2.25 hours
OPERATOR (Person in Charge)
Mike Gardner
NEXT INSPECTION DATE
1 Month
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
No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 38
Critical Hazards: Total Number: 2
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): The following was observed:
1. Dried on food observed in space between blade and blade housing of deli slicer.
2. Dried on food observed on one ladle and one box grater.
3. Dried on vegetable observed on tomato chopper.
Corrective Action(s): Above noted items placed into dishwashing area and/or cleaned and sanitized manually at time of inspection. Ensure that all equipment/utensils/food contact surfaces are properly washed, rinsed, then sanitized to limit potential contamination of food.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): The following was observed:
1. Low temperature dishwasher measured 39 degrees C and 10 ppm or less chlorine residual at the utensil surface. A large quantity of soapy residue was observed on dishes following a complete cycle.
2. Multiple bottles of what staff stated was sanitizer (quaternary ammonium compounds or quats) was measured at 50 ppm or less quats. Many bottles were mislabled or unlabeled.
3. Wiping cloths were observed to be stored on counters at prep line.
Corrective Action(s): 1. Dishwasher interior was rinsed and sanitizer line was primed. Dishwasher was run for three consecutive cycles and a chlorine residual of 50 to 100 ppm was measured at the utensil surface for each cycle. No soapy residue was observed.
2. and 3. Sanitizer was changed and measured at 200 ppm quats. Ensure that at all times, sanitizer is maintained at effective concentrations for sanitizing of food contact surfaces. Store wiping cloths in sanitizing solution after each use.
Violation Score: 15

Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): A sealed bag of spinach was in contact with a sealed bag of raw meat stored in vegetable storage area of walk-in cooler. In addition, one shell egg was stored on wire rack above ready-to-eat foods.
Corrective Action(s): As there was no evidence of potential contamination (both bags were sealed; no leakage observed), the raw meat was relocated to the raw meat storage area. Shell egg was removed. Ensure that any raw meats or raw shell eggs are not stored above or in contact with ready-to-eat foods to limit potential contamination of these foods. Ready-to-eat foods are those that may not be subjected to a cook step to kill potential pathogens. It is recommended to designate and label storage areas in the cooler if this problem persists.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Food debris and/or grease was observed in the following areas:
1. Ventilation canopy
2. Around dry storage bins
3. Under sink located at server station
Corrective Action(s): Ensure the above noted areas are properly cleaned. Food debris and/or grease may attract pest activity and may potentially contaminate food and/or food contact surfaces. Date to be corrected by: October 2, 2018.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 1. Dishwasher required prime at time of inspection.
2. Only probe thermometer on site appeared to be broken.
Corrective Action(s): 1. Confirm that dishwasher is able to maintain prime. Until such time, ensure dishwasher is tested and primed as needed to maintain 50 ppm chlorine or more. Test strips on site. Date to be corrected by: Today.
2. Ensure that at least one functional, calibrated probe thermometer is available on site for internal temperature checks. Date to be corrected by: Today.
Violation Score: 3

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation: The following was observed:
1. Multiple spray bottles were unlabeled or mislabled.
2. Chemical dispenser was set to degreaser. Degreaser concentrate container was observed to be stored within dispenser with front label facing away. When asked to refill sanitizer bottles, the bottles were filled with degreaser.
Corrective Action(s): 1. Ensure ALL chemicals are properly labeled to identify contents and prevent potential misuse or accidental mixing. Date to be corrected by: Today.
2. Degreaser concentrate container was turned within dispensing unit so that label was facing forward and staff were able to properly identify it. Chemical dispenser was turned to sanitizer setting and bottles were refilled and tested at 200 ppm quats. *CORRECTED* Ensure that all staff are aware of what setting to use for dispensing sanitizer to prevent potential chemical contamination of food contact surfaces. Ensure all surfaces are re-washed and sanitized.
Violation Score: 9

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

Routine inspection conducted:

- Line coolers (drawers, under counter) at 4 degrees C or less. Upper inserts measured at 3 to 5 degrees C. Note: Prep coolers in frequent use at time of inspection.
- Two-door reach in glass cooler at 4 degrees C
- Walk in cooler (left) at 1 degree C
- Walk in cooler (right) at 2 degrees C
- Bar cooler at 1 degree C
- Under counter freezer at -4 degrees C. Note: Freezer in frequent use at time of inspection. Ensure freezer is capable of maintaining food items at -18 degrees C or less. Monitor and adjust or repair as necessary.
- Reach in freezer at -18 degrees C
- Hot holding internal temperatures at 60 degrees C or more
- Cooked chicken breast was probed at an internal temperature of greater than 74 degrees C
- Hand washing stations (kitchen, bar) are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
- Ice machine maintained in sanitary condition. Scoop stored safely.
- FOODSAFE requirements met at time of inspection. Certificate produced expires in 2023.
- Shellfish tags kept on site (90 days minimum)
- Temperature records maintained
- Permit posted

Note: Ensure that temperature logs accurately reflect all available cold and hot holding units. Ensure that each unit is equipped with a thermometer accurate to 1 degree C.