INSPECTION REPORT Health Protection JCHW-BLFTW3

PREMISES NAME Edith and Arthur Public House		Tel: (604) 503-3477 Fax:
PREMISES ADDRESS 8410 160th St Surrey, BC V4N 0V7		INSPECTION DATE February 3, 2020	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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Manual vegetable cutter was found to have dried tomato debris from pervious use. Corrective Action(s): Ensure all equipment is properly cleaned and sanitized to prevent potential contamination of foods. Vegetable cutter was placed in the dishwashing area for cleaning and sanitizing at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member was observed using a single use cloth towel around the apron to wipe hands. Corrective Action(s): All staff must adhere to good hand hygiene practices. If hands are wiped, they must be wiped with single use paper towels to prevent potential cross contamination. Ensure all staff review handwashing practices and hand hygiene practices. Violation Score: 5

Non-Critical Hazards: Total Number: 2

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer spray bottle in the bar area was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled (and relabelled as needed) to prevent accidental mixing and/or misuse of chemicals. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Sous Chef FOODSAFE Level 1 expired on October 17, 2018. Corrective Action(s): While facility is in operation, at least one staff member must have FOODSAFE Level 1 or equivalent training. FOODSAFE Level 1 certificates expire every 5 years. Violation Score: 1

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

Comments

-Walk-in cooler was at 4C. -Walk-in cooler (alcohol) was at 4C. -Walk-in freezer was at -22C. -Kitchen prep coolers (three) were at 4C (top and bottom). -Front bar cooler was at 2C (daily). -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -Temperatures are checked and recorded daily. -Chemical dishwasher had a final rinse of 100ppm chlorine on the dish surface (minimum of 50ppm chlorine required for proper sanitizing). Test strips available to verify chlorine concentration on a daily basis. -Glass washer had a final rinse of 12.5ppm iodine on the glass surface (minimum 12.5ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer dispenser was tested at 200ppm. Quats sanitizer spray bottles were tested at 200ppm. -Ice machined clean and sanitary. -Scoops and tongs stored on ice water. -General food storage practices satisfactory at the time of inspection (one bag of food stored on the floor in the dry storage room - keep all foods off the floor to prevent potential contamination). -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washrooms clean and well maintained. -Please contact the inspector if you have any questions or concerns.