Fraser Health Authority



INSPECTION REPORT
Health Protection
AHEN-AWSUQ3
PREMISES NAME
Baron's Manor Pub
Tel: (604) 888-5551
Fax:
PREMISES ADDRESS
9568 192nd St
Surrey, BC V4N 3R9
INSPECTION DATE
March 12, 2018
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Sarbjit & Daljit Randlawa
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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 = 8
Critical Hazards: Total Number: 1
303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation (CORRECTED DURING INSPECTION): Greater than 200 ppm chlorine sanitizer was available in the spray bottle in the bar area as the test strips were blanking out, which is too toxic for surfaces.
Corrective Action(s): Manager setup 100 ppm chlorine sanitizer in the spray bottle (1/2 teaspoon bleach per L of water).
Violation Score: 5

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): A container of uncovered raw potatoes was stored on the floor below the 2-compartment sink.
Corrective Action(s): Ensure all food is stored at least 6 inches off the floor and away from sources of contamination (i.e. not below the 2-compartment sink). Staff placed the raw potatoes into the 2-compartment sink to wash them.
Violation Score: 3

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

Bar:
Handsink was supplied with liquid soap, hot and cold running water, and paper towels and was accessible for handwashing purposes.
Under-the-counter coolers and bar walk-in-cooler were at or below 4 degrees C.
200 ppm QUATS sanitizer was available in two other sanitizer bottles.
Ice bin was in a clean condition.
Permit to operate was posted in a conspicuous location.
12.5 iodine sanitizer residual was available internally after the glasswasher final rinse cycle.
Note: Iodine test strips were not available at the time of inspection and may have been misplaced. Ensure they are either found or new test strips are ordered to enable the iodine sanitizer residual to be tested on a minimal daily basis.

Kitchen:
Handsink was adequately supplied with liquid soap, hot and cold running water, and paper towels.
Walk-in-cooler and other coolers were at or below 4 degrees C. Food inside the inserts was at or below 4 degrees C - good.
Walk-in-freezer and one door freezer were at or below -18 degrees C.
Hot-held food (gravy) was at or above 60 degrees C.
Raw meat was stored on a shelving unit below ready to eat food. Good.
No signs of recent pest activity was evident at the time of inspection.
Dishwasher final rinse chlorine sanitizer residual was at 100 ppm at the plate (minimal 50 ppm is required).
Chlorine test strips were available on-site.
200 ppm QUATS sanitizer was available in the spray bottle.
Please maintain regular temperature records of refrigeration units and hot-held food.
FOODSAFE Level 1 expiration dates were discussed. The Operator and at least one staff member per shift on-site in the absence of the Operator must maintain valid FOODSAFE Level 1/equivalent course training. Refer to www.FOODSAFE.ca for information.

Front service area across the kitchen service window:
Handsink was adequately supplied.
Cooler was at or below 4 degrees C.
200 ppm QUATS sanitizer was available in the spray bottle.

Downstairs area:
Upright glass door cooler and both one door coolers were at or below 4 degrees C.
Both chest freezers were at or below -18 degrees C.
Handsinks in the staff washrooms were supplied with liquid soap, hot and cold running water, and paper towels.
No signs of recent pest activity were evident at the time of inspection.
Chaffing dishes and extra food equipment was stored on dry storage shelving units off the floor.

Upstairs area:
Handsink was adequately supplied.
Cooler was at or below 4 degrees C.
This area is less frequently used according to staff.