INSPECTION REPORT Health Protection ABRR-CCAVDM

PREMISES NAME Baron's Manor Pub		Tel: (604) 888-5551 Fax:
PREMISES ADDRESS 9568 192nd St Surrey, BC V4N 3R9		INSPECTION DATE March 7, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sarbjit & Daljit Randlawa		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 = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Deli meat slicer was not cleaned and sanitized after use. Food residue build up was observed under the blade guard Corrective Action(s): - Clean and sanitize the deli meat slicer after every use - Dismantle the parts, run them through dishwasher is manufacturer allows, clean and sanitize all clean in place parts, let it dry dry before re assembly. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Routine inspection conducted and following observations were made: Main Kitchen and Bar - Handwashing station in front and back kitchen area, staff washrooms and bar area area supplied with hot and cold running water, liquid soap and paper towel - All coolers - walk-in cooler (main kitchen), walk-in cooler (alcohol), pizza area undercounter coolers, line cooler, prep cooler, upright storage cooler, cooler in dry storage area and bar area- all measured at less than 4C - Thermometers are available in all coolers - Walk-in freezer, chest freezer, freezer near cookline and storage freezers in dry storage area are all measured at less than -18C - Hot holding units are measured at greater than 60C - Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface during final rinse cycle - Bar glasswasher had a final rinse of 25 ppm iodine on the glass surface - Food contact surface sanitizers are available in labelled bottles- quats sanitizer available in kitchen and was measured at 200ppm quats solution and dodecyl benzene sulfonic acid/lactic acid solution available in bar area, measured at required chemical concentrations. Test strips are available - Food storage practices are satisfactory - No evidence of pest activity is noted at the time of inspection - Foodsafe level 1 is verified at the time of inspection - General sanitation is satisfactory NOTE: Operator signature not required due to COVID 19