INSPECTION REPORT Health Protection AJON-B3LRCB

PREMISES NAME The Clayton Public House		Tel: (604) 574-0411 Fax:
PREMISES ADDRESS 5640 188th St Surrey, BC V3S 4N5		INSPECTION DATE August 13, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sean Biden		NEXT INSPECTION DATE 6 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Both hand sinks in kitchen blocked my garbage cans. Kitchen personnel informed that because of the delivery and cleaning at night, the bins were placed in front of the sinks. Corrective Action(s): Keep pathway to hand sinks clear and ensure the bins are stored elsewhere during delivery and cleaning. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection: Kitchen: Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. All temperatures met health requirements: - Coolers maintained at or below 4 degrees Celsius. - Freezers maintained below -18 degrees Celsius. General food storage practices good: - Food items covered and protected from contamination. - Food items stored off the floor. - Meats stored in separate rack in walk-in cooler. QUAT sanitizer in spray bottles = 200 ppm. High temperature dishwasher sanitizing with >71 degrees Celsius at dish level after final rinse cycle. Ice machine clean. Ice scoops stored in designated tray above ice machine - good. Ventilation canopy due for service in October 2018. General sanitation of kitchen satisfactory. Ensure to continue cleaning after the lunch rush. Bar: Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water. - Action: Install paper towel dispenser near bar hand sink. All coolers maintained at 4 degrees Celsius. QUAT sanitizer in spray bottle = 200 ppm. Glass washer sanitizing with 12.5 ppm iodine. General sanitation of bar area very good at the time of inspection.