INSPECTION REPORT Health Protection TSTY-AX8U5C

PREMISES NAME S & L Kitchen & Bar South Surrey		Tel: (604) 542-8580 Fax: (604) 505-3479
PREMISES ADDRESS 10 - 16051 24th Ave Surrey, BC V3S 9H7		INSPECTION DATE March 26, 2018	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Andy Slinn		NEXT INSPECTION DATE April 02, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Blender in second floor kitchen was observed to have food debris present on plunger. Corrective Action(s): Corrected during inspection. Ensure blenders and other equipment are properly washed, rinsed and sanitized after use. Note: ensure plunger is replaced - current item has cracked at bottom, and will be difficult to properly clean and sanitize. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Glove use practices by dishwashing staff require improvement. Single pairs of disposable gloves are being worn for handling clean/dirty dishware. Corrective Action(s): Corrected during inspection. Ensure staff wash hands and switch gloves between handling clean and dirty dishes. Ensure gloves used for dirty dishware are not used for handling clean dishes. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) [Repeat violation]: scoops for mashed potatoes and other food items were stored in quat sanitizer solution. This is not a suitable storage method, as it may lead to chemical (sanitizer) contamination of food products. 2) Salad mixing bowls on wall racks are stored within close proximity of the oyster bar hand sink. Splash contamination risk exists in this configuration. Corrective Action(s): 1) Ensure all frequent-use utensils are stored in either ice water, hot water (above 60 C), or are washed, rinsed, sanitized and air dried after each use. Do not store in sanitizer buckets. 2) Install splash shields on both sides of this hand sink within one week (2nd April 2018). Ensure any bowls or plates subject to splash contamination are kept away from the sink in the interim. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Significant number of fruit flies observed in bar area. Corrective Action(s): Traps have been installed. Install additional traps, and hire a professional pest control contractor if problem does not improve by next week (2nd April 2018). Ensure all fruit and drinks bottles are kept covered, and that spilled drinks are cleaned up promptly. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): [Repeat violation]: Ice machine on second floor was again observed to have mould accumulation on non-ice contact surfaces around cube trays. Corrective Action(s): Cleaned during inspection. Ensure all ice machines are maintained in sanitary condition, as per the approved sanitation plan for the premises. Violation Score: 3

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

Comments

*General sanitation satisfactory. *Quat sanitizer available at 200ppm. *Low-temperature dishwasher provided a sanitizing rinse containing 50ppm chlorine. *Glass washers at bar provided 50ppm chlorine/25ppm (+) iodine. Note: ensure iodine glass washer maintains iodine strength within range of 12.5 - 25ppm in rinse water. Current level appears to be slightly in excess of 25ppm. *Hot holding units operating at or above 60 C. *Hand sinks equipped with warm water, liquid soap and paper towels. *Cooler and freezer temperatures satisfactory. *App line cooler has been serviced, and was operating at 4 C or colder during inspection. *Note: ensure capers and other items labeled 'refrigerate after opening' are placed into coolers after opening of containers. *Dry storage satisfactory. *Follow-up inspection required. Ensure issues listed are addressed by dates indicated.