INSPECTION REPORT
Health Protection
JCHW-A6DU6T

PREMISES NAME
The Derby Bar and Grill
Tel: (604) 538-5777
Fax: (604) 538-5666
PREMISES ADDRESS
115 - 17637 1st Ave
Surrey, BC V3Z 9S1
INSPECTION DATE
January 21, 2016
TIME SPENT
0.83 hours
OPERATOR (Person in Charge)
Glen Todd
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Condensed milk was found stored in the original open container was observed on the can).
Corrective Action(s): Ensure canned foods once opened, are transferred into food grade containers with proper covers. Canned item was discarded 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; Both prep coolers were less than 4C; Glassdoor upright cooler was at 4C; Serving area cooler was at 4C; Bar cooler was at 0C.
-Chest freezers in the kitchen were at -15C and -13C; Storage area chest freezers were less than -18C.
-Kitchen upright freezer was at -16C.
-Both hot holding units were greater than 60C.
-Temperatures are monitored and recorded daily.
-High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing).
-Bar glasswasher had a final rinse of 12.5ppm iodine (minimum 12.5ppm required for proper sanitizing).
-Quats sanitizers were tested at 200ppm.
-Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Chemical spray bottles were found to be properly labelled at the time of inspection.
-Potato cutter and deli slicer were found to be clean and sanitary.
-Dry ingredient scoops were stored properly with the handles sticking upwards.
-Ice scoops in the bar area were stored in a sanitary manner at the time of inspection.
-General sanitation satisfactory at the time of inspection (ensure staff pay more attention to the lip of the ice dispenser and the shelving units above the kegs).
-Raw meats were properly stored below and separately from ready-to-eat foods.
-Hot foods appear to be properly cooled at the time of inspection.
-No signs of pests noted at the time of inspection.
-Please contact the inspector if you have any questions or concerns.