INSPECTION REPORT Health Protection BCUD-B2ESLA

PREMISES NAME The Barrel Public House		Tel: (604) 593-6910 Fax: (604) 593-6909
PREMISES ADDRESS 229 - 7115 138th St Surrey, BC V3W 7T9		INSPECTION DATE July 6, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Roger Bains		NEXT INSPECTION DATE July 13, 2018
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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw meats getting stored in your prep cooler were at 10C due to malfunctioning system Corrective Action(s): Moved to an operational cooler at time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Potato slicer has been used but not cleaned and sanitized after use. Corrective Action(s): You must disassemble, wash, rinse, then sanitize your food equipment after use. Never let food debris dry on. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Ice machine found with some mould around "flap" in the internal, upper portion of machine Corrective Action(s): 1) Turn off and drain machine 2) Scrub down with warm soapy water and a brush 3) Rinse out soap and debris 4) Sanitize using food grade sanitizer (Optional rinse after letting sanitizer sit) 5) Turn back on, discard the first few batches of ice. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler not maintaining product temperature of 4C or below Corrective Action(s): Repair your prep cooler. Violation Score: 3

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

Comments

Reminder: FoodSafe certificates taken before 2013 expire this month! You can take a refresher or sit through the full course. Hand sinks supplied with liquid soap, paper towels, hot/cold running water Walk in cooler found at 2C Walk in freezer -11C Chest freezer -17C Beer cooler 4C (front) Dishwasher reached >71C at plate surface after second run Quat sanitizer tested at spray bottles and dispenser in men's washroom/ mop closet - all at 200ppm Hot held gravy and au jus found >60C Probe thermometer on site for testing internal cooking temperature of raw beef patties. Remember cook temperature for ground beef is 165F or 74C Front glasswasher found with a 50ppm chlorine sanitizer residual. **Note monitoring records aren't checking actual sanitizer concentration, rather checking if the bottles underneath are full. Ensure staff have test strips, know how to use them, and know what they're checking for A barrier has been installed to separate drinking ice from soda/ cooling ice. Excellent.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: BCUD-B2ESLA
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: 0.25 hour Specific comments: Deep fry oil 0 trans fat GFS margarine 0.1g trans fat for every 8g = 1.25% trans fat content.
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