INSPECTION REPORT Health Protection RLAM-CT6UB9

PREMISES NAME Hooked Fish Bar		Tel: (604) 542-4665 Fax: (604) 542-4664
PREMISES ADDRESS 12157 Beecher St Surrey, BC V4A 2Z8		INSPECTION DATE June 26, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) John Kavanagh/Curtis Gowler		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 75% cooked chicken strips are stored on the metal prep counter between the cookline and prep cooler measured at 37C with a probe thermometer Corrective Action(s): Potentially hazardous foods must be kept out of the danger zone between 4-60C. Review your food safety plan for these approved procedures. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Few large flies noted outside the washroom sitting on the items inside the cabinet. Fly light was unplugged at time of inspection Corrective Action(s): Check with pest control provider for recommendations. Inspect if the plates have been soiled from the large flies and run through the dishwasher promptly. Violation Score: 3

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

Comments

-Routine Inspection -Refrigeration measures 4C or less -Freezers measures -18C or less -Hot holding measures above 60C -Dishwasher rinse cavity measures 50ppm chlorine -Quat sanitizer adjusted to be 200-400ppm -General sanitation is adequate -Handwashing stations equipped with hot and cold running water, liquid soap, and paper towels -Well operated and maintained -Review food safety plans -Note: check with pest control provider and find out what is inside the small black boxes and ensure the product is used according to its label.