INSPECTION REPORT Health Protection JMAA-B88VNY

PREMISES NAME The Barrel Public House		Tel: (604) 593-6910 Fax: (604) 593-6909
PREMISES ADDRESS 229 - 7115 138th St Surrey, BC V3W 7T9		INSPECTION DATE January 8, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Roger Bains		NEXT INSPECTION DATE January 18, 2019
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: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wall-mounted potato prseser contains large amounts of dried debris. Corrective Action(s): Potato presser was disassembled, cleaned, and sanitized at time of inspection. Always clear the grime from the potato presser after use and properly sanitize. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Cut potatoes left uncovered in chest freezer and walk-in freezer. 2. Onions in a crate container stored directly on the floor. 3. Inner lip of ice machine contains a large amount of mildew. Corrective Action(s): 1. Potatoes replaced with a food-grade cover. 2. Elevate the onions off the floor (at least 6") to protect it from floor debris and to facilitate daily mopping. 3. Empty the ice machine. Thoroughly clean the lip and remove all mildew with a strong soap solution. Rinse, then wipe interior basin and lip with your QUATS sanitizer. Let air dry before using the machine. Date to be corrected by: January 9, 2019 Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas need further attention: A. Deep fryer area / vent hood has accumulated a large amount of grease. B. Area underneath the unused bar glass cabinet has a large amount of grime. Racks are mouldy and need to be replaced or removed. C. Warewashing sink filled with dishes from the previous day, which are all soiled. Corrective Action(s): A. Perform a deep clean of the kitchen area, paying close attention to grease removal from the vent hood, underneath the deep fryer, and between equipment. B. Thoroughly mop / remove all debris underneath the bar area. C. Grime was removed from the dishes, then they were placed into the high-temperature dishwasher at time of inspection. Date to be corrected by: (A) + (B) - January 18, 2019 Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Grill scraper bristles are starting to bend and may be at risk of falling off into the grill. Corrective Action(s): Refrain from using the grill scraper immediately. You may substitute with another scraper that does not use hard bristles. Bristles may fall off after aggressive scrubbing and lead to physical contamination and/or ingestion of the bristle. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: There are missing wall tiles from where the original fryer cutter was located. Corrective Action(s): Replace the wall tiles. Date to be corrected by: 1 month Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FoodSafe 1 certificate has expired. Corrective Action(s): Obtain a current certification of FoodSafe 1 by going to www.foodsafe.ca. Date to be corrected by: January 22, 2019 Violation Score: 1

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

Comments

Routine inspection conducted. The following was observed: 1. Temperatures - Prep cooler is no longer working and its use has been discontinued. All ingredients are currently taken from the walk-in cooler. Operator to submit plans on its replacement to the EHO by first week of February - Walk-in cooler at 4C - Walk-in freezer at -21C - Chest freezer at -20C - Beer walk-in cooler at 1C - No temperature logs were recently taken. Also, sanitizer logs were not present. You need to maintain DAILY temperature logs and sanitizer logs to ensure that your equipment is functioning properly! 2. Hygiene and Sanitizing - Hand wash sinks stocked with hot/cold running water, liquid soap, and single-use paper towels - Quaternary ammonium compound spray bottle contains 200 ppm QUATS. Dispenser, however, releases 400 ppm. Operator will be calling technician to repair tomorrow morning - in the meantime, dilute and verify with your QUATS test strips - High-temperature dishwasher sanitizes at final rinse cycle of 75C at the plate (Min: 71C) - Utensils and equipment, including meat slicer, generally maintained in good sanitary condition in the general kitchen area and inside the storage drawers - Washrooms are well maintained 3. Storage - Most food products are covered - Raw foods separated from cooked and ready-to-eat foods - Chemical storage is located in separate room in the men's restroom 4. Bar Area - Hand sink stocked with hot/cold running water, liquid soap, and single-use paper towels - Ice for consuming is kept separate from ice for cooling the fountain guns - Reminder: Cover the ice, remove the fountain gun, and thoroughly clean and sanitize the inside 5. Pest Control - No visible signs of recent pest activity at time of inspection 6. Administrative - Permit posted. Cheque for permit fee was recently mailed to the billing department; operator is awaiting decal to place on the permit - Operator has FoodSafe 1, but has expired (see violation code above) A follow-up inspection will occur to ensure that appropriate cleaning has been conducted in the kitchen.