INSPECTION REPORT Health Protection CPAK-AQ8U4F

PREMISES NAME Samz Neighborhood Pub		Tel: Fax:
PREMISES ADDRESS 19580 56th Ave Surrey, BC V3S 6K4		INSPECTION DATE August 14, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Aly Sunderji		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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Individually wrapped cooked rice stored below/beside raw meats. All food products stored in plastic buckets. Rice moved to different area at this time. Corrective Action(s): Ensure all cooked food/vegetables are stored above and away from raw meats/seafood to avoid contamination at all times. Violation Score: 3 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Walk-in freezer operating at -4~5'C at this time. Unit recently repaired. Manager had advised the temperature had increased upto 0'C during weekend, called for a service and have the fans replaced. Foods were checked and all were still partially frozen, non had been above 4'C. Corrective Action(s): Ensure the unit is operating at -18'C or below at all times. Continue on with facility's temperature monitoring system. Violation Score: 1

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

Comments

Routine inspection conducted: -Handwash stations (i.e. kitchen/bar) adequately supplied. -Refrigeration temperatures satisfactory; Hot-holding temperatures satisfactory. -General food storage practice satisfactory, except the one mentioned above. -Dry storage room / back storage area satisfactory. Ice machine satisfactory; scoop stored in proper manner. NOTE: Ensure to clean/sanitize the white plastic part inside the machine. Empty out the ice first before cleaning. -Temperature monitoring system in place. Records available to check. -Drink dispensing gun/holder in satisfactory condition. -High temperature dishwasher achieved 75.3'C at the plate level after final rinse. -Glasswasher achieved >12.5ppm iodine at final rinse. -200ppm QUAT available in labelled spray bottles throughout the facility. -No evidence of pest activity observed. -General maintenance and sanitation satisfactory. NOTE: As discussed at this time, ensure all foods taken out from cooler for prep (i.e. portioning out/wrapping etc.) do not stay at room temperature for more than 30 min max. If must do some other task in between, place back in cooler and take out again. NOTE: Ensure the lid for prep cooler is kept closed after lunch/dinner rush. Please contact the health inspector for any questions or concerns.