Fraser Health Authority



INSPECTION REPORT
Health Protection
CPAK-APESND
PREMISES NAME
The Clayton Public House
Tel: (604) 574-0411
Fax:
PREMISES ADDRESS
5640 188th St
Surrey, BC V3S 4N5
INSPECTION DATE
July 19, 2017
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Sean Biden
NEXT INSPECTION DATE
July 21, 2017
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
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): Foods stored in inserts of the prep cooler have internal temperature ranging in between 7~8'C.
Corrective Action(s): Ensure to close the lid when not in use, to prevent warm air from the grill affecting the temperature of food. This has been previously discussed. The cooler must be set at lower temperature.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Glasswasher not achieving the minimum level of chlorine sanitizer. Priming tube did not help, due to low pressure.
Corrective Action(s): Ensure the glasswasher is repaired, so that minimum level of chlorine sanitizer, 50ppm is achieved at final rinse. All glasses to be washed/sanitized through the dishwasher available in kitchen.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Accumulation of grease build-up observed on the sides of grill.
Corrective Action(s): Ensure the sides of grill are cleaned on a more regular basis.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 1) Bar glasswasher not achieving the minimum level of chlorine sanitizer.
2) Top part of kitchen prep cooler operating above 4'C. Bottom part <4'C.
Corrective Action(s): Ensure the glasswasher is repaired, until then all glasses must be washed/sanitized using the dishwasher available in kitchen. Ensure the temperature of the prep cooler is adjusted to lower temperature.
Violation Score: 9

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

Routine inspection conducted:

Bar:
-Handwash station adequately supplied.
-Refrigeration temperatures satisfactory.
-Pop dispensing guns maintained in sanitary condition.
-Scoops stored in proper manner. Ensure ice filled in the same bin as cans/drinks are not served to the customer.
-200ppm QUAT available in a labelled spray bottle.
-General sanitation satisfactory.
-Washroom handsinks satisfactory.

KITCHEN:
-Handwash stations adequately supplied.
-Refrigeration temperatures satisfactory. Hot-holding temperatures satisfactory.
-200ppm QUAT available in buckets to hold wiping cloths and in bottles. Dispenser at correct concentration.
-High temperature dishwasher achieved 72.4'C at the plate level after final rinse.
-General food storage practice satisfactory.
-No evidence of rodent activity observed.
-General sanitation level of the facility satisfactory, except the area mentioned above.

Follow up inspection to be conducted tomorrow. Ensure all glasses are rewashed through the dishwasher at this time.

Please contact the health inspector for any questions or concerns.