INSPECTION REPORT Health Protection RBYS-CH6VUD

PREMISES NAME S & L Kitchen & Bar		Tel: (604) 317-7607 Fax:
PREMISES ADDRESS 200 - 2070 Sumas Way Abbotsford, BC V2S 2C7		INSPECTION DATE August 10, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Andy Slinn		NEXT INSPECTION DATE August 12, 2022
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 = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed sauces in front hot holding unit below 60C at 47C when tested. Corrective Action(s): Ensure that potentially hazardous food is stored/displayed at 60C or above. Operator adjusted unit during inspection and sauces now at 60C or above. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed areas in the food premises not maintained in sanitary condition; 1. Areas along ventilation hood have build-up of grease, Corrective Action(s): Ensure that ventilation hood is cleaned regularly to prevent build-up of debris. Correct by: August 12, 2022 Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Observed premises not maintained as per approved plans; 1. Leaking hand washing sink, 2. Ceiling leak in kitchen area, Corrective Action(s): Ensure that the premises is maintained as per approved plans; ensure leaks from ceiling and hand washing sink is resolved. Violation Score: 3

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

Comments

Routine Inspection completed. Permit posted and up to date. Back kitchen hand washing sink (including oyster sink) adequately supplied. Walk-in cooler and beer cooler at 4 or below. Kitchen prep coolers at 4C or below. Oyster station cooler at 4C or below. Walk-in freezer at -18C or below. - Remove build-up in unit. Prep freezer at -18 or below. Bar coolers at 4C or below. Bar hand sink adequately supplied. Glass washer available - ensure unit at minimum of 12.5ppm iodine concentration. Chemical chlorine dishwasher at >50ppm at plate surface. QUATs solution in buckets at 200ppm. No pest issues noted during inspection. Staff in uniform and hair tied back/covered. General sanitation and maintenance of premises is satisfactory.