INSPECTION REPORT Health Protection ALUI-B5PRW3

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 October 19, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chris Funk		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): During follow up inspection at the chow mein station, the 3 containers of cut vegetables (chopped onions, mushrooms, and beansprouts) were at 12-14 deg C, even though they were placed on ice in a large bus tray. The ice was only touching the bottom of the containers of vegetables, so the entire middle to top level of the food item was still warm. Although these food items do get cooked into the chow mein, there is still a risk of bacteria-produced toxins that do NOT get destroyed with heat. That is why temperature control of these food items (which are left out for the entire day, from open to close) is important. Corrective Action(s): Chef added water to the ice bath so that the ice water level was higher, and removed some fo the food inside the containers. As well, he filled plastic bags of ice and laid them over top the food items. As discussed, while you may have periods that are busy where the food from these trays is emptied quickly, you may also have periods where the items are not being ordered and are just left sitting out. Any items not used within 2 hours and not at <4 deg C should be discarded immediately or you risk the production of foodborne illness causing bacteria growing on your food. If the ice bath and ice packages are not working, you MUST not continue to operate the chow mein station this way. All of your food will be required to be stored in the cooler and you will be required to time track (write down expiry times) for any food left out. This will be checked on your next inspection. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Follow up inspection conducted: -Inserts in pizza prep cooler are only half filled now -Ice box in bar area now has a stainless steel separation barrier between ice used for customers and ice touching the drink lines. Ensure ice scoops are stored with handles OUTSIDE of the ice (do not let handles touch the ice, as the handles may be contaminated from employee's' hands) -2 flour bins underneath prep sink have been removed -Both handwashing stations were unobstructed at time of inspection (nothing stored inside or on top of each handsink)