INSPECTION REPORT
Health Protection
MBEK-BAPTMY

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
March 28, 2019
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Glen Todd
NEXT INSPECTION DATE
1 Month
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

No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Glass cooler used for storage of pizza ingredients and desserts was measured at an ambient temperature of 8 degrees C. Internal food temperature was measured at 6 to 7 degrees C.
Corrective Action(s): Cooler was adjusted to a colder setting and food packages located closest to the fan were moved. Temperature dropped to 3.8 degrees C. Ensure that cold potentially hazardous foods are maintained at 4 degrees C or less to limit the growth of potential pathogens and/or toxins. Ensure cooler is organized in a way that does not limit air flow.
Violation Score: 5

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Few spatulas stored in clean utensil storage area were observed with food debris / dried cheese.
Corrective Action(s): Items placed into dishwashing area to be rewashed and sanitized. Ensure that all equipment / utensils/ food contact surfaces are maintained in sanitary condition to prevent potential contamination of food. Items may need to be soaked to dislodge dried on debris prior to washing, rinsing, then sanitizing.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Two sanitizer spray bottles located in bar area were tested at 100 ppm quats or less.
Corrective Action(s): Contents of spray bottles were emptied and bottles were refilled at the dispenser. Dispenser tested at 200 ppm quats. Ensure that sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces (e.g. 200 ppm quats).
Violation Score: 5


Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Food inserts of raw beef were stored above ready-to-eat foods such as saurkraut located within the right side line cooler.
Corrective Action(s): Above-noted items were relocated. Ensure that raw animal products are not stored above ready-to-eat foods to limit potential contamination of foods which will not undergo any further kill (cook) step.
Violation Score: 3


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

Comments

Routine inspection conducted:

- Coolers at 4 degrees C or less* Exception: Refer to violation code 205.
- Freezers at -13 to -25 degrees C
- Hot holding internal food temperatures at 60 degrees C or more
- Hand washing stations are easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels
- Bar glass washer measured at 12.5 ppm iodine in rinse residual (required: 12.5 to 25 ppm iodine)
- High temperature dishwasher measured 74 degrees C at the utensil surface during the final rinse (minimum: 71 degrees C at the utensil surface)
- No signs of pest activity observed
- Permit posted
*Note: Walk in cooler measured at 5 degrees C at time of inspection. Monitor and adjust if needed to maintain food at 4 degrees C or less.