INSPECTION REPORT Health Protection JCHW-BGKSU4

PREMISES NAME Edith and Arthur Public House		Tel: (604) 503-3477 Fax:
PREMISES ADDRESS 8410 160th St Surrey, BC V4N 0V7		INSPECTION DATE October 2, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Andy Slinn		NEXT INSPECTION DATE 4 Months
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Mandolin slicers were found to have food debris on them. Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use. Equipment with stuck on food debris may require presoaking. Mandolins were washed and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A can of pineapple juice opened this morning was stored in the opened metal can. Corrective Action(s): Once canned food items are opened, the contents must be transferred into a food grade container. Pineapple juice was transferred at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food and dishware was found under the prep line cooler. Corrective Action(s): Ensure facility is cleaned on a nightly basis and facility is maintained in a clean and sanitary condition to prevent potential pest attraction. Corrective date: Today Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Alcohol walk-in cooler was at 4C. -Walk-in freezer was at -18C. -All three line coolers were at 4C (top and bottom). -Bar coolers were both at 4C (dairy). -Hot holding was greater than 60C. -Temperatures are checked and recorded daily. -Sushi rice had a pH of 4.0 to 4.5. Rice is made daily and discarded at the end of the night. -Chemical dishwasher had a final rinse of 50ppm to 100ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Bar glasswasher had a final rinse of 12.5ppm iodine on the glass surface (minimum 12.5ppm required for proper sanitizing). -Quats sanitizer dispenser and spray bottles were at 200ppm. Sanitizer spray bottles were properly labelled. -Chemical sanitizers checked and recorded daily to verify minimum sanitizer levels are being met. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Ensure all staff adhere to good hand hygiene practices to prevent potential cross contamination of foods. -Tongs were stored on ice. -Ice machine was found to be clean and sanitary. Ice scoop stored in a sanitary manner. -General food storage practice good at the time of inspection. Foods stored off the floor and covered. Raw meats stored below and separately from ready-to-eat foods. -General sanitation of walk-in cooler was good at the time of inspection. -No signs of pests noted at the time of inspection. Improvements in fruit fly issues were observed at the time of inspection. -Washroom clean and well maintained. -Kitchen staff FoodSafe Level 1 valid until September 28, 2023. -Please contact the inspector if you have any questions or concerns.