INSPECTION REPORT Health Protection JCHW-AT6TW8

PREMISES NAME Baselines Pub		Tel: (604) 813-6173 Fax:
PREMISES ADDRESS 100 - 8233 166th St Surrey, BC V4N 5R8		INSPECTION DATE November 16, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Bonnie Johnson		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 6

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): A container of raw steak bites was stored above a container of roast beef. Corrective Action(s): Ensure raw meats are stored below ready-to-eat foods to prevent potential contamination of foods. Items were relocated at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ice well sink has a leaking pipe. Corrective Action(s): Have pipe serviced to prevent water from pooling on the floor. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Upright cooler by the fryer was at 4C. -Bar coolers were at 4C (dairy). -Kitchen freezers were at -10C, -12C, and -18C. -Both freezers in the back storage area were less than -18C. -Hot holding was greater than 60C. -Hot potentially hazardous sauces were being cooled in shallow containers and stirring at the time of inspection. Cooked wings and chicken were at 4C in the walk-in cooler. -High temperature dishwasher had a final rinse temperature of 77C on the dish surface (minimum 71C required for proper sanitizing). -Bar glass washer had a final rinse of 12.5ppm iodine rinse water (minimum 12.5ppm required for proper sanitizing). -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles properly labelled and tested at 200ppm. -Deli slicer properly disassembled for cleaning and sanitizing. Slicer was found to be clean and sanitary at the time of inspection. -Ice machine clean and sanitary. -Facility serviced by a professional pest control operator. No signs of pests noted at the time of inspection. -General sanitation satisfactory at the time of inspection. Ensure cleaners pay more attention to the shelving units in the walk-in cooler. -Washroom clean and well maintained. *FoodSafe Level 1 certificates issued prior to July 29, 2013 expire on July 29, 2018. To renew, students must either successfully complete a FoodSafe Level 1 course or online refresher course (foodsafe.ca). -Please contact the inspector if you have any questions or concerns.