INSPECTION REPORT Health Protection JCHW-BBSSYG

PREMISES NAME Edith and Arthur Public House		Tel: (604) 503-3477 Fax:
PREMISES ADDRESS 8410 160th St Surrey, BC V4N 0V7		INSPECTION DATE May 2, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Andy Slinn		NEXT INSPECTION DATE May 07, 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: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vegetable cutter was found to have food debris on the blade Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use to prevent potential cross contamination. Cutter was washed and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Walk-in cooler was at 5C to 6C and was making a clicking sound. 2) Light shield is missing for the light fixture in the kitchen Corrective Action(s): 1) Service or adjust cooler and ensure it can maintain 4C or less on a consistent basis. 2) Ensure light shield in replaced to prevent potential broken glass contamination of foods. Violation Score: 9

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

Comments

-Walk-in cooler (alcohol) was at 4C. -Walk-in freezer was at -20C. -Line coolers were at or less than 4C (top and bottom). -Hot holding was greater than 60C. -Thermometers present in cold holding unit. -Chemical dishwasher had a final rinse of 50ppm to 100ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Bar glasswasher had a final rinse of 12.5ppm iodine on the glass surface (minimum of 12.5ppm required for proper sanitizing). -Handwash station 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. -Foods properly stored off the floor and covered. Raw meats stored below and separately from ready-to-eat foods. -Utensils stored in a container of ice. -General sanitation satisfactory at the time of inspection. Additional attention required under the prep cooler line. -Ice machine clean and well maintained. -Bar area ice scoops stored in a sanitary manner. -Facility is currently serviced by a professional pest control operator every two weeks. Significant improvements observed in the facility. Discuss with pest control area behind the grease trap (some insulation - may be part of a nest). -Washroom clean and sanitary. -Facility is no longer using deli slicer. -Chef FoodSafe Level 1 valid until March 07, 2024. -Please contact the inspector if you have any questions or concerns.