INSPECTION REPORT Health Protection ALUI-AV3U3B

PREMISES NAME Big Ridge Brewing Company		Tel: (604) 574-2739 Fax: (604) 575-2376
PREMISES ADDRESS 5580 152nd St Surrey, BC V3S 5J9		INSPECTION DATE January 16, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chris Funk		NEXT INSPECTION DATE 5 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Paper towel dispenser is broken at the handsink beside the cooking line, paper towels placed in a metal container in the meantime. Corrective Action(s): Repair paper towel dispenser or find a way to dispense paper towels/single sheets so that staff don't have to put wet hands onto a stack of dry paper towels and contaminate clean ones underneath. Correct by: 1 week Violation Score: 3

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

Comments

Handsinks equipped with liquid soap and paper towels and hot/cold running water Walk in cooler: 3.7 deg C Walk in freezer (inside walk in cooler): -22 deg C All foods in walk in cooler are dated (ensure to follow the First In First Out rule) All other coolers at or <4 deg C. Ensure that for inserts in your prep coolers, food is being used up within 2-4 hours, as you do not leave the lids on any of the top inserts. This causes the temperatures of the food to rise above 4 degrees C and bacteria to grow. High temperature dishwasher achieved 74.3 deg C after rinse cycle (minimum 71 deg C required) at dish level Quat spray sanitizer at 200 ppm QUATS, observed several bottles throughout facility (2 in kitchen, 1 in bar, 1 at serving area near ice box) No signs of pests observed, back door closed at time of inspection. Glasswasher in bar area achieved 50 ppm chlorine residual Brewery area attached to the restaurant does not have a tasting area, it has a single cooler at <4 deg C. The alcohol produced at the brewery are sold at the restaurant. General sanitation is satisfactory, some minor food debris underneath the cooking lines. Ensure to follow your weekly cleaning schedule and pull equipment out if necessary to clean underneath them. **FoodSafe Certificates reminder: any FoodSafe certificates issued prior to July 29/2013 will expire by July 29 this year. You may either re-take the level 1 FoodSafe course or go to the FoodSafe website to take the online refresher course.**