INSPECTION REPORT Health Protection JCHW-CKYNG4

PREMISES NAME Earl's Guildford		Tel: (604) 584-0840 Fax:
PREMISES ADDRESS 10160 152nd St Surrey, BC V3R 9W3		INSPECTION DATE November 8, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knife was stored between two prep coolers. Corrective Action(s): Discontinue the practice of storing knives between prep coolers - these areas cannot be cleaned and sanitized on a regular basis. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dicer and juice machine were found to have dried food debris. Corrective Action(s): Ensure all equipment is properly disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Review with staff proper cleaning and sanitizing procedures. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Prep cooler cutting board needs to be replaced or planed Corrective Action(s): Ensure all surfaces are smooth, non-absorbent, and easily cleanable. Violation Score: 3

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

Comments

-Walk-in coolers were both at 4C. -Cook line prep coolers were at 4C (top and bottom). -Bar area cooler was at 4C. -Counter top cooler in the services area was at 3C. *Cooler unit under the grill was at 6C to 8C at the time of inspection. Cooler unit was plugged into another outlet - monitor cooler and do not use for the storage of potentially hazardous foods until it is able to maintain 4C on a consistent basis. -Under counter freezer by the cook line was at -13C. Freezer unit door seal is scheduled to be replaced. -Both upright freezers were at -18C. -Hot holding was greater than 60C. -Temperatures checked and recorded daily. -Chemical dishwasher had a final rinse of 50 to 100ppm chlorine sanitizer on the dish surface (minimum of 50ppm required for proper sanitizing). -Bar glasswasher had a final rinse of 12.5ppm iodine on the glass surface (minimum of 12.5ppm required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer dispenser was at 200ppm. -Quats sanitizer spray bottles were labelled and tested at 200ppm. -Ice machine was clean and sanitary. Ice scoop stored in a sanitary manner. -General food storage practices satisfactory at the time of inspection. A couple of scooping containers were stored inside ingredient containers. Ensure scoops are stored in a sanitary manner. -Raw meats stored separately from ready-to-eat foods. -Canned foods were in good condition at the time of inspection. Ensure manufacturer's storage instructions are followed - "Keep Refrigerated" after opening. -General sanitation satisfactory at the time of inspection. Minor cleaning required by the crushed ice maker. -Facility serviced by a professional pest control operator. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 equivalent valid until Feb 25, 2026 (Canadian Institute of Food Safety). -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.