INSPECTION REPORT Health Protection ALUI-B4YU2S

PREMISES NAME Aaron's Steak & Pizza		Tel: (604) 576-8151 Fax:
PREMISES ADDRESS 17665 57th Ave Surrey, BC V3S 1H1		INSPECTION DATE September 26, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): All foods in salad bar cooler (by the bar area) were above 4 deg C: Dressings at 15-17 deg C Letucce at 16 deg C Corrective Action(s): All food inside this cooler was discarded. Do not store any potentially hazardous food items in this cooler. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Various uncovered food items in walk in cooler (trays of lasagna, bucket of meat sauce, etc) Corrective Action(s): Cover all food items in walk in cooler Correct by: Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Salad Bar cooler is not functioning while plugged in, temperature was 18 deg C 2) Top inserts for wooden counter cooler were not able to maintain <4 deg C. Inserts were at 9 deg C. Corrective Action(s): 1) Do not place any foods in this salad bar cooler. Operator unplugged cooler during inspection after foods were discarded. Operator will not be using this cooler as she has indicated that there is minimal amount of salad dressing, which she can now store in one of the two coolers in the kitchen. 2) Do not store any food in inserts until they are able to maintain 4 deg C or less at all times. Correct by: Today Violation Score: 9

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

Comments

Routine inspection conducted: Handsink equipped with liquid soap and paper towels Walk in cooler was at 3.8 deg C Upright metal door cooler: 4 deg C (food items inside probed to be at 3-4 deg C) **monitor this cooler Undercounter prep cooler: 3.1 deg C Prep cooler beside wooden counter cooler is not in use. All freezers: -18 deg C or less Bleach water sanitizer solution in rag bucket at 100 ppm chlorine residual Back door closed with screen High temperature dishwasher achieved 82 deg C on rinse cycle--> As mentioned before, please note that as your dishwasher is rather small, any large pots must be able to be washed/rinsed/sanitized in your 3 compartment sink. If there are any items in your kitchen that do not fit in the dishwasher or in your 3 compartment sink, they must not be used as they cannot be properly washed and sanitized. General sanitation satisfactory but some organization of walk in cooler is required No signs of pests Follow up inspection to be conducted to verify that: -All working coolers are at <4 deg C -Prep bar cooler not in use -All foods in walk in cooler covered