INSPECTION REPORT Health Protection JCHW-B43SQS

PREMISES NAME Baselines Pub		Tel: (604) 813-6173 Fax:
PREMISES ADDRESS 100 - 8233 166th St Surrey, BC V4N 5R8		INSPECTION DATE August 28, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Bonnie Johnson		NEXT INSPECTION DATE September 04, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Deli slicer blade was found to have dried food debris. Corrective Action(s): Deli slicer must be disassembled for proper cleaning and sanitizing after each use. Deli slicer was cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Flour/batter from the previous night was not discarded. 2) Scoops were stored in a container of sauce and dry ingredients. Corrective Action(s): 1) Flour/batter must be discarded at the end of the night if it has not been used up. Flour was discarded at the time of inspection. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Scoops were 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) Glass door upright cooler by the cook line was at 7C. 2) 3-compartment sink is leaking water. 3) Prep cooler door seals need to be replaced. Corrective Action(s): 1) Service or adjust cooler and ensure it can maintain 4C or less at all times. Correction date: Sept 4, 2018 2) Service sink tap and repair leaking faucet. Service technician has been contacted. 3) Replace door seals to prevent loss of cold refrigeration air and to prevent accumulation of food debris. Correction date: 1 month Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Kitchen staff FoodSafe Level 1 certificates have expired as of July 29, 2018. Corrective Action(s): All FoodSafe Level 1 certificates issued prior to July 29, 2013 expired on July 29, 2018. At least one person in the establishment must have FoodSafe Level 1 or equivalent training at all times when the facility is in operation. Violation Score: 1

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

Comments

-Walk-in cooler was at 3C. -Prep cooler was a 4C (top and bottom). -Kitchen freezers (3 units) were between -14C to -18C. -Freezer units in the back area (2) were at -18C and -21C. -Hot holding was greater than 60C. -Hot potentially hazardous foods were observed cooling in shallow layers. Chicken wings made the previous night were probed at 4C. -High temperature dishwasher had a final rinse temperature of 78C on the dish surface (minimum 71C required for proper sanitizing). -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, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles properly labelled and tested at 200ppm to 400ppm. Sanitizer spray bottles are premixed. -Other chemical spray bottles properly labelled. -Foods properly stored off the floor and covered. Raw meats stored below ready-to-eat foods. -Ice machine was clean and well maintained. -Bar area ice stored in a sanitary manner. One of the sink compartments in the bar area filled with ice - used to store beverages only. -General sanitation good at the time of inspection. -Facility is serviced by a professional pest control operator. No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Please contact the inspector if you have any questions or concerns.