INSPECTION REPORT Health Protection SDHI-CCBRP5

PREMISES NAME S & L Kitchen & Bar South Surrey		Tel: (604) 542-8580 Fax: (604) 505-3479
PREMISES ADDRESS 10 - 16051 24th Ave Surrey, BC V3S 9H7		INSPECTION DATE March 8, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Andy Slinn		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # DWAG-C2YUHZ of May-13-2021 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand washing stations for bar area were missing single use paper towel. Correction: Staff provided hand washing stations with single use paper towels. Paper towels should always be available to staff. Code 206 noted on Routine inspection # DWAG-C2YUHZ of May-13-2021 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: One tray of cooked corn measured with an internal temperature of 55C. Chef stated the it was cooked in the morning. Other food in the hot holding units were 74C. Correction: The tray of cooked corn was discarded. Hot potentially hazardous food must be hot held at or above 60C. When heated to at least 74C, food should be transferred the hot holding unit immediately.

Comments

Follow-up Inspection Conducted Observations: - General sanitation of premise satisfactory - Hand washing stations supplied with hot and cold running water, liquid soap and paper towel - No signs of pests during time of inspection - Hot-holding units measured at >60'C NOTE: the cooler at the cooking line (refer to inspection report #SDHI-CAUSEK) has been removed off site. Reminder: ensure all in-use utensils are never stored in room temperature water. In-use utensils must be stored in ice water bath at all times to prevent microbial growth and/or toxin production Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector if there are any changes to the floor plan and/or addition of equipment on site. Contact the health inspector for any questions or concerns.