INSPECTION REPORT
Health Protection
MBEK-BJCW43

PREMISES NAME
The Derby Bar and Grill
Tel: (604) 538-5777
Fax: (604) 538-5666
PREMISES ADDRESS
115 - 17637 1st Ave
Surrey, BC V3Z 9S1
INSPECTION DATE
November 28, 2019
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Glen Todd
NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Exterior surfaces of cook line equipment and floor (particularly hard to reach areas) were observed with an accumulation of food debris, dust, and/or grease.
Corrective Action(s): Ensure above-noted areas are properly cleaned. Food debris/grease may potentially attract pest activity. Date to be corrected by: December 28, 2019.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: High temperature dishwasher rinse temperature gauge does not appear to be showing the correct rinse temperature. Rinse temperature at gauge was observed to be approximately 140 F, which is well below the minimum requirement of 180 F; however, the minimum sanitizing temperature was achieved at the utensil surface.
Corrective Action(s): Have dishwasher inspected and/or serviced so that the gauge is accurately reflecting the rinse temperature. Ensure dishwasher is checked (at least daily) to ensure minimum wash/rinse temperatures are being met. It is recommended to keep a daily dishwasher log. Date to be corrected by: December 5, 2019.
Violation Score: 3


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

Comments

Routine inspection conducted:
Coolers at 4 degrees C or less
Freezers at -18 degrees C or less (Exception: Small chest freezer in kitchen area at -16 degrees C--may be on defrost at time of inspection. Monitor/adjust as needed)
Hot holding internal food temperatures at 60 degrees C or more
Probe thermometer available on site for internal temperature checks
Food is stored off the floor. Raw and ready-to-eat items well organized.
Food contact equipment/utensils in clean condition (e.g. deli slicer, ice machine, chopper)
Dry storage area organized. Rolling bulk bins with lids in use. Scoops stored safely.
Quaternary ammonium compounds (quats) sanitizer at 200 ppm from dispenser and in labeled spray bottles. Reminder to re-label if writing is faded/illegible.
High temperature dishwasher measured 73 degrees C at utensil surface during final rinse (Minimum required: 71 degrees C at the utensil surface)
Bar glass washer measured 12.5 to 25 ppm iodine in rinse residual
Hand sinks supplied with hot and cold running water, liquid hand soap, and single use paper towels.
No signs of pest activity observed at time of inspection.
Permit posted