Fraser Health Authority



INSPECTION REPORT
Health Protection
ALUI-AS7SNV
PREMISES NAME
The Henry Public House		Tel: (604) 372-1111
Fax:
PREMISES ADDRESS
5708 176th St
Surrey, BC V3S 4C8		INSPECTION DATE
October 16, 2017		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Andy Slinn		NEXT INSPECTION DATE
October 19, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 12
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: 1) Raw meat juices/blood on floor of walk in cooler underneath the boxes of raw meat
2) top of dishwasher has caked on dirt/debris
Corrective Action(s): Clean these areas thoroughly. ensure to maintain weekly routine cleaning schedule for kitchen.
Correct by: today
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 1) Middle undercounter cooler across cooking line was at 8 deg C during inspection.
2)Bar glasswasher is leaking and according to staff, an appointment has already been scheduled for its repair
Corrective Action(s): 1) Move all potentially hazardous foods out of this middle cooler and into one of your other working coolers. Have this cooler repaired so that it can maintain a temperature of <4 deg C. Ensure to check the thermometer in this cooler regularly to ensure the temperature is <4 deg C.
Correct by: ASAP
2) All glassware is currently being sanitized in the main kitchen dishwasher until leak is fixed. Repair glasswasher and ensure it is able to sanitize all glassware with 12.5 ppm iodine.
correct by: This week
Violation Score: 9

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

Handsink equipped with hot/cold running water, liquid soap, and paper towels
Walk in cooler (Main kitchen): 2 deg C
Walk in cooler (alcohol/beer): 2.3 deg C
Walk in freezer: -12 deg C
2 undercounter coolers:
1) closest to handsink: 3 deg C
3) by the hot holding unit: 2.9 deg C
Hot holding unit: 65 deg C (Gravy, sauces)
Chemical dishwasher in kitchen achieved 50 ppm chlorine residual at rinse cycle
Bar glasswasher had 12.5 ppm iodine after rinse cycle but was not being used due to above mentioned leak
Ice scoop stored outside ice box inside a separate container -- good
Quat sanitizer in spray bottle at 200 ppm Quats --> Ensure to keep at least one in the kitchen at ALL times . Make an extra bottle so that bar staff do not need to borrow the one used by the kitchen.
Dry storage area satisfactory; No signs of pests
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ALUI-AS7SNV
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.08 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment