INSPECTION REPORT Health Protection YTAN-CGFU2W

PREMISES NAME Big Ridge Brewing Company		Tel: (604) 574-2739 Fax: (604) 575-2376
PREMISES ADDRESS 5580 152nd St Surrey, BC V3S 5J9		INSPECTION DATE July 18, 2022	TIME SPENT 3 hours
OPERATOR (Person in Charge) Chris Funk		NEXT INSPECTION DATE July 19, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Closure Order	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: High (≥30) Total Score = 48

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Insert of tuna poke held on top portion of prep cooler measured at 6.5C - Food items held in inserts on the right side of the pizza prep cooler (salami, chorizo, cheese, etc.) measured at 10C - 18C. - Raw breaded chicken, raw burger patties, raw chicken stored in drawer coolers directly under grill measured to be between 8C and 9C. Corrective Action(s): - Chef discarded tuna poke and pizza toppings noted above. - Raw chicken and patties in drawer coolers were relocated to another properly working prep cooler. *Only fill inserts halfway, to ensure quick turnover and promote better cold air circulation. Cover inserts during non-busy times. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High-temperature dishwasher only reached 65C at the dish surface during rinse cycle. Rinse cycle temperature gauge only reached about 72C. Corrective Action(s): The rinse cycle must reach at least 71C at the dish surface (82C at the rinse temperature gauge). Chef called dishwasher technician for servicing at time of inspection, however dishwasher had not been repaired by the end of the inspection. Staff voluntarily closed for the day. CLOSURE ORDER ISSUED. Violation Score: 25

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Deep cleaning required underneath/around cooking line equipment and in general hard-to-reach areas. Significant amounts of grease and food debris accumulation noted under cooking equipment. Corrective Action(s): Ensure deep cleaning is completed at least once a week. Correct by: 3 days Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) High-temperature dishwasher was not reaching adequate sanitizing temperatures. Dishwasher only reached 65C at the dish surface during rinse cycle. Rinse cycle temperature gauge only reached about 72C. 2) Drawer coolers directly under grill/cooking equipment were measured to be at about 8C-9C. Corrective Action(s): 1) Have the dishwasher serviced. The rinse cycle must reach at least 71C at the dish surface (82C at the rinse temperature gauge). Chef called technician and plumber for servicing at time of inspection. Correct by: Immediately. 2) Service drawer coolers under cooking equipment, and do not use to store any potentially hazardous food items until they are capable of maintaining temperatures at 4C or colder. Correct by: Immediately. Violation Score: 9

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

Comments

- Hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels - Quats sanitizer solution available at 200 ppm from dispenser and in spray bottles throughout. - Walk-in cooler measured at 1C. Prep coolers and drawer coolers across from cooking equipment measured at 4C or colder. Bottom portion of pizza prep cooler measured at 4C or colder. - Walk-in freezer measured at -18C. *Some cleaning of walk-in freezer floors needed - spilled/dropped food. - Food items stored in walk-in cooler were organized and protected from contamination, with good separation between raw and ready-to-eat food items. - Hot-holding at 60C or hotter. - Ice machine maintained in sanitary condition. Scoop properly stored. - Dry storage areas satisfactory. *Reminder that scoops are to be stored such that handles do not come into direct contact with food. - Bar glasswasher was dispensing 25 ppm iodine to the glass surface. - Bar soda guns were maintained in sanitary conditions - Staff with valid FoodSafe certification onsite. - No signs of pest activity noted at time of inspection. Back door was closed and door strip/weather stripping noted to be in good condition.