INSPECTION REPORT Health Protection ALUI-BD8THW

PREMISES NAME The Henry Public House		Tel: (604) 372-1111 Fax:
PREMISES ADDRESS 5708 176th St Surrey, BC V3S 4E3		INSPECTION DATE June 17, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Andy Slinn		NEXT INSPECTION DATE June 24, 2019
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various foods in upright glass door cooler were above 4 deg C and were between 8-9 deg C: -Brisket -Salami -Calabrese -Various mayonnaise/dairy based sauces Corrective Action(s): All food items discarded. Do not store any potentially hazardous food items in this cooler until it has been repaired. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Dry storage area has debris on floor, opened bag of flour left on floor, unorganized. 2) floor underneath cooking line has some oil debris buildup Corrective Action(s): Organize and clean above mentioned areas immediately. Correct by: today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright glass door cooler was at 11 deg C. Corrective Action(s): Repair cooler to maintain an internal temperature of 4 deg C or less. Remove all potentially hazardous foods from this cooler until it has been repaired. Correct by: immediately Violation Score: 3

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

Comments

Routine inspection conducted: Handsink equipped with hot/cold running water, liquid soap, and paper towels Walk in cooler (Main kitchen): 3 deg C Walk in freezer: -16 deg C All line coolers (across cooking line) were at 4 deg C or less Chest freezer: -19 deg C Raw meats stored away from ready to eat foods and produce Hot holding at 60 deg C or greater Chemical dishwasher in kitchen achieved 50 ppm chlorine residual at rinse cycle Ice scoop stored outside ice box inside a separate container Quat sanitizer in spray bottles in bar area and in kitchen at 200 ppm Quats No signs of pests at time of inspection Head chef on site has valid FoodSafe certificate Permit is posted along the side wall by cooking line--> move this permit out to the front area where customers can see it.