INSPECTION REPORT Health Protection ALUI-BKLU2P

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 7, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Chris Funk		NEXT INSPECTION DATE January 13, 2020
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two trays of deep fried meats (gingered beef and the deep fried pork) were left out on trays by the dry storage racks. Meats were at 18-20 deg C. Head chef indicated that they had been left there to cool 30 minutes prior after being taken out from the deep fryer. Corrective Action(s): Move all meats to walk in cooler. Hot foods must be rapidly cooled and then placed into cooler. Foods left out to cool until they are at room temperature can have pathogen/harmful bacterial growth on them. Chef moved meats into cooler. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): At the wok station, various prepped vegetables (bean sprouts, sliced mushrooms, sliced peppers) were at 10-12 deg C. They were stored in rubber bins on ice. Staff member indicated that they had been placed there an hour prior to inspection. Corrective Action(s): As discussed, the prepped veggies for the wok station must be kept at 4 deg C or less. If you want to use the food bins/inserts on ice, time track all of your prepped veggies such that it is documented when the expiry time of 4 hours is (discard all prepped veggies after 4 hours). Current batch of prepped veggies was moved to walk in cooler. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Grease accumulation (blackened area) underneath wok station. 2) Area underneath dishwasher needs to be cleaned. There is an old wok stored face down on the dirty heat booster unit 3) Old boxes piled up beside the dry storage racks. Corrective Action(s): Ensure to clean this area thoroughly and keep floors in sanitary condition. Discard wok as it is not being used. Correct by: This week Violation Score: 9

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 deg C Walk in freezer (inside walk in cooler): -15 deg C Other than wok inserts, all coolers at 4 deg C or less High temperature dishwasher achieved 74.1 deg C after rinse cycle (minimum 71 deg C required) at dish level Hot holding at 60 deg C or greater Quat spray sanitizer at 200 ppm QUATS No signs of pests observed, back door closed at time of inspection. Glasswasher in bar area achieved 12.5 ppm iodine residual Test strips available Staff on site has valid FOODSAFE