INSPECTION REPORT Health Protection JCHW-AWST3Z

PREMISES NAME Baselines Pub		Tel: (604) 813-6173 Fax:
PREMISES ADDRESS 100 - 8233 166th St Surrey, BC V4N 5R8		INSPECTION DATE March 12, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Bonnie Johnson		NEXT INSPECTION DATE 5 Months
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 = 13

Critical Hazards: Total Number: 2

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Initially facility hot water temperature was at 25C. Hot water tank was not functioning. Corrective Action(s): Facility must have sufficiently hot water for handwashing and warewashing. Circuit breaker was reset and water heated up to 41C. Technician is on-site to service hot water tank. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Chef observed wiping hands on apron. Corrective Action(s): Discontinue the practice of wiping hands on clothing - this can result in potential cross contamination. Review proper handwashing procedures with all kitchen staff. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Raw fish stored above cooked chicken wings 2) Scoops were stored directly inside ingredient containers (sauces) Corrective Action(s): 1) Ensure raw foods are stored below and separately from ready-to-eat foods to prevent potential cross contamination of foods. Items were reorganized at the time of inspection. 2) Ensure scoops are stored in sanitary manner at all times to prevent potential contamination of ingredients. Scoops were removed at the time of inspection. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Kitchen prep cooler was at 4C. -Kitchen upright glass door cooler was at 3C. -Bar cooler (dairy) was at 4C. -Kitchen freezers ranged from -7C to -13C. -Back freezers were at -10 and -11C. -Hot holding was greater than 60C. -Hot potentially hazardous foods cooled in single layers and in shallow containers. Foods were probed at 4C. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing) - after hot water tank was reset and temperatures were at 41C. -Bar glasswasher had a final rinse of 12.5ppm iodine on the glass surface (minimum 12.5ppm required for proper sanitizing). -Handwash stations easily accessible and supplied with hot and cold running water (after hot water tank reset), liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles tested at 200ppm and properly labelled. -Deli slicer was found to be clean and sanitary. -Foods properly stored off the floor and covered. -General sanitation satisfactory at the time of inspection. Some additional attention required in the walk-in cooler (metal plate by the back). -Ice machine clean and well maintained. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. *FoodSafe Level 1 certificates issued prior to July 29, 2013 expire on July 29, 2018. In order to meet the FoodSafe requirement, certificates must be valid/not expired. Staff can either successfully complete a FoodSafe Level 1 course or online refresher course (foodsafe.ca to register). -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AWST3Z
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Margarine: 0.1g trans fat / 8g total fat = less than 2% trans fat Oil: trans fat free Other foods: meet the trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment