INSPECTION REPORT Health Protection JCHW-BPTTDK

PREMISES NAME Earl's Guildford		Tel: (604) 584-0840 Fax:
PREMISES ADDRESS 10160 152nd St Surrey, BC V3R 9W3		INSPECTION DATE May 21, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE May 25, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Line cooler inserts were at 12C. Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C or less to prevent the growth of pathogens and or the formation of toxins. Potentially hazardous foods were moved at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food processor and manual slicers were found to have old food debris. Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use to prevent potential contamination of foods. Equipment was washed and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A dented can of food was found in the dry storage area. Corrective Action(s): Ensure all canned items are inspected upon arrival. The safety of canned items which have dents cannot be assured. Canned item was removed at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Line cooler inserts closest to the sushi area was at 12C. 2) Dishwasher pipe was leaking water and prep sink was leaking water. Corrective Action(s): 1) Service or adjust cooler and ensure it can maintain 4C or less on a consistent basis. 2) Service sinks and ensure all equipment is in good working order. Violation Score: 9

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

Comments

-Walk-in coolere were at 4C. -Right side line cooler was at 3C (bottom) and 4C (top) -Bar cooler was at 4C. -Chest and upright freezer units ranged from -14C to -22C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0 -Chemical dishwasher had a final rinse of 50ppm to 100ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitiznig). -Glasswasher had a final rinse of 12.5ppm iodine on the glass surface (minimum 12.5ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles labelled and tested at 200ppm. -Quats sanitizer dispenser was at 200ppm. -Ice machine was clean and well sanitary. -Tongs stored on ice. -General food storage practices good at the time of inspection. Foods stored off the ground and covered. Raw meats stored separately from ready-to-eat goods. -General sanitation satisfactory at the time of inspection. A few rodent droppings found in the alcohol storage room. -No signs of pests noted at the time of inspection. -Washrooms clean and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until March 25, 2022 *Facility has COVID-19 safety plan posted in the facility. -Please contact the inspector if you have any questions or concerns. -Operator signature not required at this time due to the COVID-19 Pandemic.