INSPECTION REPORT Health Protection YTAN-CGGN9F

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 19, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Chris Funk		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw patties and raw chicken stored in drawer coolers directly under the grill were measured at 8C. Corrective Action(s): Patties and chicken relocated to another properly working cooler at time of inspection. Ensure all potentially hazardous food items are stored at 4C or colder. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Drawer coolers under grill were measured to be between 10C and 13C. 2) Top right portion of pizza prep cooler measured at 14C. Corrective Action(s): Repair coolers noted above and do not use to store any potentially hazardous food items until these coolers are capable of maintaining temperatures at 4C or colder. Correct by: 1 week Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # YTAN-CGFU2W of Jul-18-2022 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. Correction: 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. Code 205 noted on Routine inspection # TCHN-BZCMVU of Mar-19-2021 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Kitchen: 1. Products stored in top section of prep stations 1 and 2 (furthest from pizza station) measured 9°C. Bar: 1. Juice, Clamato, and milk stored partially covered in ice. Exposed portion of bottles measured 12°C. *Corrected during inspection* Staff moved products to undercounter coolers. Correction: Kitchen: 1. Contact technician to have units serviced and repaired. Units must hold products at 4°C or less. In meantime, store smaller quantities of food/ingredients in top sections of units. Code 302 noted on Routine inspection # TCHN-BZCMVU of Mar-19-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: QUATS sanitizer in spray bottle measured to be 100ppm at time of inspection. Sanitizer must reach 200-400ppm to be an effective sanitizer. Correction: Contact Ecolab to have sanitizer dispenser calibrated immediately.

Comments

- Follow-up inspection to routine inspection conducted on July 18, 2022. - Closure Order RESCINDED at this time. Dishwasher has been serviced and is now sanitizing at 100 ppm chlorine residual, detected at the dish surface after the rinse cycle. Ensure to obtain chlorine test strips for monitoring. - Dishware and utensils have been rewashed through the dishwasher. - Deep cleaning under cook line equipment and in most hard-to-reach areas has been completed. - Please continue deep cleaning on a weekly basis. Thank you.