INSPECTION REPORT Health Protection ALUI-AZMR3X

PREMISES NAME The Henry Public House		Tel: (604) 372-1111 Fax:
PREMISES ADDRESS 5708 176th St Surrey, BC V3S 4E3		INSPECTION DATE June 11, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Andy Slinn		NEXT INSPECTION DATE June 13, 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: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous food items in the two door undercounter prep cooler (between the single door prep cooler and the side wall) were at 8 deg C. Chef indicated they were just transferred there from the walk-in cooler. Corrective Action(s): Transfer all food items to a working cooler immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Container of tortilla chip strips in dry storage area uncovered (dust/debris can fall in and contaminate it) 2) Plastic container of beans by the ice box in the bar area was uncovered 3) cloth towel on top of lettuce inside the walk in cooler (cloth towel is not food grade material) Corrective Action(s): Cover all food items. Do not use a cloth towel to cover your lettuce or any other food items. Use plastic wrap. Correct by: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Flour spilled on the shelf in the dry storage area 2) Floor by corner in ice bin area has pooling water/mold collecting in the cracks/craters 3) Floors underneath the cooking line have food debris/oil buildup Corrective Action(s): 1) Clean dry storage shelves 2) Mop up all pooling water consistently 3) Clean underneath cooking equipment (pull equipment out if necessary to clean underneath and in the hard to reach areas) Correct by: Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Two door undercounter prep cooler (between single door prep cooler and side wall) was at 8-10 deg C air temperature and had ice buildup in the back of the unit. Corrective Action(s): Cooler is to be repaired such that it can consistently maintain internal temperature of <4 deg C. Correct by: Today Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Flooring by the ice machine has developed cracks/craters that are collecting pooled water from ice that occasionally falls from the ice machine. Corrective Action(s): Flooring in your kitchen needs to be smooth, easy to clean, and impermeable to water. Either patch the holes or re-do the flooring in this area. The water collecting in the cracks is leading to dirt/mold buildup right beside your dishwashing area and is not sanitary. Correct by: 2 weeks Violation Score: 1

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

Comments

Handsink equipped with hot/cold running water, liquid soap, and paper towels Walk in cooler (Main kitchen): 3 deg C Walk in cooler (alcohol/beer): 2 deg C Walk in freezer: -12 deg C Undercounter cooler closest to handsink: 3 deg C Single door undercounter prep cooler at 3.2 deg C Hot holding unit: > 60 deg C (Gravy, sauces) Chemical dishwasher in kitchen achieved 50 ppm chlorine residual at rinse cycle Bar glasswasher had 12.5 ppm iodine after rinse cycle Ice scoop stored outside ice box inside a separate container -- good Quat sanitizer in spray bottle at 200 ppm Quats No signs of pests at time of inspection Note: Chef has FoodSafe certificate but it will expire on July 29. All FoodSafe certificates issued before July 29/2013 will expire on July 29/2018. In order to renew, go to FoodSafe.ca and take the online level 1 refresher course.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-AZMR3X
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: 0.25 hour Specific comments: canola oil and hot sauce
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