INSPECTION REPORT Health Protection SDHI-C5UUG6

PREMISES NAME Earl's Guildford		Tel: (604) 584-0840 Fax:
PREMISES ADDRESS 10160 152nd St Surrey, BC V3R 9W3		INSPECTION DATE August 13, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 27, 2021
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Repeat violation. Sliced cucumbers and mangos in ice bath inserts measured at 14C. Operator voluntuarily discarded the cucumbers and mangos during time of inspection. Ice bath was refilled. Corrective Action(s): All potentially hazardous foods such as sliced vegetables and fruits must be maintained at 4C or lower to prevent microbial growht and/or toxin production. Ensure all potentially hazardous foods are stored at 4C or lower. Fill ice baths more frequently to prevent temperatures from dropping. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chowder in hot-holding unit probed at 45C during time of inspection. The hot-holding unit was turned off. Operator mentioned that chowder was made 1/2 hour ago. Staff reheated the chowder to >74C during time of inspection and hot-holding unit was turned on. The chowder was measured later at 60C. Corrective Action(s): Ensure all hot-held potentially hazardous foods are stored at or above 60C to prevent microbial growth and/or toxin formation. Ensure temperatures are checked frequently throughout the day for all hot and cold holding units. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knives and rice scoops in the cookline observed in still water without ice. Ice was replaced by staff during time of inspection. Corrective Action(s): Ensure all re-used utensils are stored in an ice bath as per food safety plan to prevent microbial growth and/or toxin formation and to prevent contamination to foods (as per food safety plan). Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUATS sanitizer spray bottles (x2) in bar area and at sushi prep station measured at <100ppm QUATS concentration. Staff refilled the spray bottles with new solution during the time of inspection and it was measured at 200ppm QUATS concentration. Corrective Action(s): Ensure sanitizer spray bottles are changed more frequently (as per sanitation plan) to adequately clean and sanitize food contact equipment and to prevent contamination to food. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in staff washroom not supplied with liquid soap. Operator replaced soap during time of inspection. Corrective Action(s): Ensure all handsinks are equipped with liquid soap, paper towel, hot and cold running water at all times to promote fodhandlers to practice proper handwashing techniques. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Multiple fruit flies observed in kitchen (dishwashing area and prep area). Operator mentioned that pest control company is contracted and completed an inspection and treatment 2 days ago. Pest managament company scheduled for another inspection/treatment in 3 days. Corrective Action(s): Flies can carry potential pathogens which can be transferred to foods. Ensure traps are placed around the kitchen to prevent flies from potentially contaminating foods. To prevent flies from harbouring/breeding, ensure all foods are stored covered and all hard to reach areas are frequently cleaned. To be corrected by: August 27, 2021 Violation Score: 3

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

Comments

Routine Inspection Conducted: Observations 1. Temperatures: - Walk-in cooler #1 closest to ice machine (beverage cooler) at 0C - Walk-in cooler #2 near dishwashing area at 3C - 2-door stand-up freezer #1 (bread storage) at -18C - 2-door stand-up freezer #2 (meat storage) at -18C - Domestic chest freezer at -20C - Under counter cooler #1 (in cookline) at 4C - Sandwich inserts in cookline at 4C - Front service cooler at 4C - Under counter cooler #2 (at bar) at 4C - Under counter bar freezer at -18C - pH of sushi rice at 4.0 2. Sanitation: - General sanitation of premises satisfactory (except for noted violations) - Hand sink in front service area and back of kitchen adequately supplied with soap, paper towel, hot and cold running water - Ice machine kept in sanitary condition - Chemical dishwasher dispensed 100ppm chlorine residual at plate surface - Washrooms supplied with soap, paper towel, hot and cold running water Reminder: ensure the scoop in the ice machine is stored outside the machine at all times 3. Storage: - All foods stored at least 6 inches off the ground - Foods in walk-in cooler are time stamped - good! - All foods are covered and protected from contamination - Raw meats stored separate from ready-to-eat foods - Dry storage area maintained in a sanitary manner - Chemicals stored in an adequate manner and away from food - Pest proof containers used for dry foods 4. Pests: - Orkin pest control company contracted to conduct inspections 5. Administration: - FOODSAFE Level 1 trained employee on premises during time of inspection - Operating permit visible during time of inspection No signature required to COVID-19 pandemic. Inspection report will be emailed to the operator. Please contact the health inspector for any questions or concerns.