INSPECTION REPORT Health Protection JMAA-AWTW3Z

PREMISES NAME Earl's Guildford		Tel: (604) 584-0840 Fax:
PREMISES ADDRESS 10160 152nd St Surrey, BC V3R 9W3		INSPECTION DATE March 13, 2018	TIME SPENT 2.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 16, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 4

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Clam chowder soup was hot-held at 54.1C. It was cooked two hours ago. Corrective Action(s): Heat up the clam chowder back to 74C for 15 seconds, then hot-hold it at 60C or greater. Please maintain temperature logs for hot-holder to monitor temperatures - hot-held food must be kept at 60C or above to prevent the growth of foodborne pathogens. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Multiple infractions were noted: 1. Ventilation canopy is saturated with grease. 2. Wire shelving in walk-in cooler and bar cooler contains a large amount of grime and mould along every shelf. Corrective Action(s): 1. Remove the slats and clean/sanitize according to manufacturer's directions (e.g. run slats through the dishwasher after cleaning). Ventilation canopy is to be cleaned on a weekly basis or as needed to prevent the buildup of oil. 2. Clean the wire shelving, remove the grime, and wipe with a sanitized cloth. Food contact surfaces and equipment need to be routinely upkept to prevent accumulation of grease and mould. Date to be corrected by: March 15, 2018 Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Multiple infractions were noted: 1. Designated sanitizing pail in main cook line contained liquid soap mixed with sanitizer. 2. Deli slicer contained food debris along the back end of the sliding component (teeth area). SAFETY WARNING: The deli slicer was not unplugged at time of inspection. The deli slicer should be unplugged after each use. 3. Can opener was not in sanitary condition and contained grime at the back end. Corrective Action(s): 1. Do not mix soap with sanitizer. The soap reduces the sanitizing efficacy of the quaternary ammonium compound (quats) sanitizer. 2. Deli slicer was unplugged at time of inspection. Disassemble and clean the deli slicer according to manufacturer's directions. 3. Clean and sanitize the can opener before re-use. Date to be corrected by: Today Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station up front by the hot-holder is obstructed by a large chef's knife. This is a repeat violation. Corrective Action(s): Knife was removed from the sink and was moved to the warewashing sink to be cleaned and sanitized. Ensure that the handwash sink is free of clutter (e.g. utensils and knives) at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw salmon placed on top of cooked ribs on cooling rack in walk-in cooler. Corrective Action(s): Raw salmon was relocated to the bottom. Ensure that raw items are kept underneath cooked items at all times to prevent potential contamination of cooked / ready-to-eat items with raw juices. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): House flies were observed hovering over sink area close to the back door, next to the fly trap. The back door was slightly open at time of inspection. Corrective Action(s): The back door was closed. Ensure that the door is kept closed at all times to prevent pest entry into the facility. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Corners of walk-in cooler and area under deep frying area have accumulated food debris and significant amounts of grease, respectively. Corrective Action(s): Thoroughly clean the aforementioned areas and ensure that they are regularly maintained in a sanitary condition. Food grime and grease may be a pest attractant. Date to be corrected by: March 15, 2018 Violation Score: 3

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

Comments

Routine inspection conducted of facility. Facility is generally in satisfactory sanitary condition. A. Temperatures (Max: 4C for coolers and -18C for freezers; Min: 60C for hot-holders) - Upright freezer: -18C - Chest freezers: -20C - Walk-in cooler: 2C - Prep coolers / stand-up coolers at: 2C - Hot-holder: 54C* (noted down as a violation above) - Bar cooler: 2C - Bar prep coolers at 4C NOTE: Sushi rice had a pH of approximately 4.0. Head chef was not aware of pH test strips. pH test strips were supplied to the head chef. Ensure that pH of sushi rice is monitored each day. NOTE: Cooling wells at the top of the cook line do not maintain 4C or cooler B) Hygiene and Sanitation - Handwash sinks in kitchen area, bar, employee and customer washrooms are all stocked with hot/cold running water, liquid soap, and paper towels - Sanitizing dispenser releases 200 ppm quaternary ammonium compound (quats) - Ice machine is in sanitary condition - Low-temperature dishwasher contains 100 ppm chlorine residual (final rinse at the plate) - minimum required: 50 ppm. Chlorine test strips available for monitoring. Bar: - Bar glasswasher contains 12.5 ppm iodine residual (final rinse at the glass) - Bar soda nozzle and tray are both in sanitary condition C) Storage - All food items are elevated off the floor (6" or above) - Apart from the violation noted above (Code 209), raw items are kept below ready-to-eat and cooked items - Meats in prep cooler such as chicken and shrimp are individually packaged per serving - good - Pest proof bins are employed for dry storage goods. Scoops with handles are inside the container, handles were not in contact with the dry-storage goods at time of inspection - Back receiving area is clear of debris and clutter D) Administrative - Head chef has FoodSafe 1 (Reminder: FoodSafe 1 certificates issued before July 2013 expire on July 29, 2018. Please refer to www.foodsafe.ca for more details on renewal) - Permit posted - No temperature logs were conducted yesterday. Head chef has updated temperature and dishwashing logs for today. Please maintain your logs on a daily basis as per your food safety plan E) Pest Control - Professional pest control company conducts monthly checks - Last pest control report did not indicate any pest activity during inspection - Mechanical traps were free of pests/rodents F) Deficiencies from Previous Inspection - Ceiling tile above bar walk-in cooler replaced - Broken floor tiles in dishwashing area have been addressed. Dishwashing floor area has been regrouted and China White (FRP) board has been replaced in sink area. Excellent. Recommendations: - Do not crowd all of the packaged chicken in the prep cooler on the bottom tray. Allocate the chicken over the bottom 2 or 3 trays to improve circulation. The chicken at the front was significantly warmer (5.6C) than the chicken at the back (1.8C) due to inadequate circulation of cold air. Chicken at the front was moved back (second tray) - Please run the sanitizing dispenser for approximately 10 seconds before using it for sanitizing pails to flush out the residual liquid in the system. Residual liquid left behind in the dispenser does not contain the required (200 ppm) amount of quats sanitizer - Stainless steel plates will be installed in dishwashing area to cover gap between sink and FRP board to prevent water and food debris from dripping to the floor - good - As stated earlier, please routinely maintain temperature and dishwashing logs each day