INSPECTION REPORT Health Protection AHEN-B5TU3C

PREMISES NAME Guildford Station Pub		Tel: Fax:
PREMISES ADDRESS 10176 154th St Surrey, BC V3R 4J6		INSPECTION DATE October 23, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 24, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: 1) 0 ppm chlorine sanitizer was measured at the plate after the bar glasswasher final rinse cycle. General Manager has scheduled for a technician to re-service the glasswasher within 2 hours time. 2) Surface sanitizer was not available inside 3 spray bottles labelled as "bar" at the time of inspection. It was unclear as to what the contents inside these bottles were at the time of inspection. Corrective Action(s): 1) Make sure the bar glasswasher is dispensing at least 50-100 ppm chlorine sanitizer residual at the glass surface after the final rinse cycle; Correct today. Glassware was being rewashed and sanitized through the high temperature dishwasher during the inspection. Technician arrived on-site and was still working on repairing/re-servicing the glasswasher during the inspection. 2) Chef setup 200 ppm QUATS sanitizer in the spray bottle for the bar [Corrected]. Make sure sanitizer (either 100 ppm chlorine sanitizer or 200 ppm QUATS sanitizer) is available in a labelled spray bottle in the bar and dining area to sanitize surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen meat was observed displayed in a container on the lowest shelf across from the produce walk-in-cooler. Meat was still below 4 degrees C. Corrective Action(s): Make sure frozen potentially hazardous food is thawed consistently to 4 degrees C or less either in the cooler at or below 4 degrees C, in its' original packaging under cold running water, or under cold water that is changed at least every 1/2 hour. Do not thaw frozen meat in the danger zone (between 4 to 60 degrees C) at room temperature. Chef placed the frozen meat into the walk-in-cooler for meat products during the inspection. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings were observed on the floor in the space near the produce walk-in-cooler. It was stated that the pest control company via Orkin performed a site visit earlier today by the General Manager. Corrective Action(s): Clean and sanitize (with 1 part bleach and 9 parts water for at least 20 minutes) the affected floor area to remove the rodent droppings; Correct today. Monitor for signs of recent pest activity and continue with the integrated pest control measures. Violation Score: 3

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

Comments

Handsinks in the kitchen, bar, and staff washrooms were supplied with liquid soap, hot and cold running water, and paper towels. Dishwasher final rinse temperature was 74 degrees C (71 degrees C or hotter) at the plate. 200 ppm QUATS sanitizer was available inside the spray bottle in the kitchen and from the dispenser. 100 ppm chorine sanitizer was setup in the bucket with wiping cloths in the kitchen. Meat walk-in-cooler, produce walk-in-cooler, and other refrigeration units were at or below 4 degrees C. Walk-in-freezer was at or below -18 degrees C. Cooked chicken that had been cooled was at or below 4 degrees C in the upright cooler. Hot-held food was at or above 60 degrees C. Cooked beans were being cooled in an ice water bath during the inspection. Make sure it cools from 60 degrees C to 20 degrees C within 2 hours and 20 degrees C to 4 degrees C within an additional 4 hours. Sous Chef had a valid FOODSAFE Level 1 certificate at the time of inspection. Head Chef is still to re-validate FOODSAFE Level 1 training by retaking a FOODSAFE Level 1/equivalent course.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-B5TU3C
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: Audited food products included four types of pasta and instant stir fry noodles.
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