Fraser Health Authority



INSPECTION REPORT
Health Protection
MBEK-BH9TQB
PREMISES NAME
Sammy J's Grill & Bar
Tel: (604) 385-2577
Fax:
PREMISES ADDRESS
15770 Croydon Dr
Surrey, BC V3S 2L6
INSPECTION DATE
October 24, 2019
TIME SPENT
1.75 hours
OPERATOR (Person in Charge)
Mike Gardner
NEXT INSPECTION DATE
October 25, 2019
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
No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26
Critical Hazards: Total Number: 2
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Quaternary ammonium compounds (quats) sanitizer was measured at 100 ppm or less from dispenser and in all sanitizer spray bottles on the premises. 200 ppm quats is required for effective sanitizing of food contact surfaces.
Corrective Action(s): Quats spray bottles were emptied, rinsed, and filled with a 100 to 200 ppm chlorine sanitizing solution (bleach water). Ensure all food contact surfaces (e.g. counter tops) are resanitized. Ensure sanitizer is always available at the correct concentration for effective sanitizing of food contact surfaces. Concentration should be verified with appropriate chemical test strips that are within expiry. Both chlorine and quats test strips available on site.
Violation Score: 15

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): No liquid hand soap available from hand washing station located between cook line and dishwashing area at start of inspection.
Corrective Action(s): Liquid hand soap provided for dispenser. Ensure all hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels at all times to facilitate proper hand washing.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Food debris and/or grease observed in the following areas:
1. Edges of ventilation canopy and areas surrounding baffles
2. Dry storage area shelving
3. Cold holding unit door seals and interiors
Corrective Action(s): Ensure above-noted areas are properly cleaned. Food debris and/or grease may potentially attract pest activity and may potentially lead to the contamination of food contact surfaces. Date to be corrected by: Today.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: The following was observed:
1. Quaternary ammonium compounds (quats) sanitizer dispenser was not capable of dispensing quats at 200 ppm at the time of inspection. Technician was contacted at time of inspection.
2. Top left drawer on right side line cooler does not sit flush with the cooler (small gap observed).
Corrective Action(s): Ensure sanitizer dispenser is capable of dispensing sanitizer at 200 ppm quats (or according to manufacturer's specifications). Date to be corrected by: Today.
Ensure no gap is present between above-noted cooler drawer and cooler unit. The presence of a gap may allow for cold air to escape and may potentially affect the ability of the unit to maintain foods at 4 degrees C or less. Note: Unit at less than 4 degrees C at time of inspection. Date to be corrected by: November 7, 2019.
Violation Score: 3

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

Routine inspection conducted:

- Line coolers at 4 degrees C or less*
- Two-door reach in glass cooler at 4 degrees C
- Walk in cooler (left) at 4 degrees C
- Walk in cooler (right) at 2 degrees C
- Bar area cooler at 4 degrees C or less
- Under counter freezer at -16 degrees C
- Reach in freezer at -13 degrees C
- Hot holding internal temperatures at 60 degrees C or more
- Shellfish tags kept on site (90 days minimum)
- No raw animal products observed to be stored above or in contact with ready-to-eat foods
- Low temperature dishwasher measured 51 degrees C and 50 ppm chlorine in rinse residual at utensil surface.
- Temperature records maintained
- No signs of pest activity noted at time of inspection
- Designated storage areas in use for staff personal items
- Permit posted
*Small prep cooler and large prep cooler (upper inserts only) located closest to dishwashing area at 5 degrees C. Monitor and adjust cooler as needed to ensure temperatures are maintained at 4 degrees C or less. Keep covers closed when not in use.