INSPECTION REPORT Health Protection KLAI-CDANAB

PREMISES NAME The Clayton Public House		Tel: (604) 574-0411 Fax:
PREMISES ADDRESS 5640 188th St Surrey, BC V3S 4N5		INSPECTION DATE April 8, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sean Biden		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # KLAI-CD7QVZ of Apr-05-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Pink mildew buildup noted on the plastic drop plate in the ice machine. 2. Food debris (vegetables) noted on the meat slicer. As per staff, the meat slicer was last used yesterday. Date to be corrected by (for #1 and #2): April 6, 2022 Correction: 1. Remove ice and clean the interior of the ice machine as per the manufacturer's instruction. Empty the ice machine, wash to remove all mold and mildew, sanitize and air dry before making fresh ice. 2. Ensure to always disassemble the meat slicer after every use or every 4 hours if used continuously. Wash, rinse and sanitize all parts prior to putting away. There has been known Listeria monocytogenes outbreak associated with an unclean meat slicer and therefore operator must take note to keep this equipment in a sanitary condition to avoid causing patrons to get sick due to an unclean meat slicer. Code 302 noted on Follow-Up inspection # KLAI-CD9RSB of Apr-07-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: **Issue noted from previous routine inspection** Meat slicer still noted with dried on food debris on the back of the blade and nearby the handle. As per staff, the meat slicer has not been used today. Date to be corrected by: Immediately Correction: Correction order issue for the cleaning and sanitation of the meat slicer. The meat slicer must be properly dissemble, wash, rinse, sanitize and allow to air dry after every use, at the end of the day or every 4 hours when used continuously.

Comments

Follow-up inspection conducted for report# KLAI-CD9RSB. Order for meat slicer has been rescinded. Meat slicer noted to be in a sanitary condition at the time of inspection. Always ensure the meat slicer is cleaned after every use, every 4 hours if in constant use and at the end of the day. Staff must dissemble the meat slicer prior to cleaning and sanitizing all the parts on the meat slicer. Repeated violations may result in progressive enforcement action. Following corrections were also noted during this follow-up inspection: Back door was not propped open during the inspection. Dust buildup above the Blodgett oven was removed and noted in a sanitary manner. Dust buildup on the storage rack for cans at the end of the cook line was removed and noted in a sanitary manner. Head Chef was on-site at the time of inspection (FOODSAFE level 1 verified). Outstanding issues from the previous routine inspection report: Some dust buildup still noted above the walk-in cooler, fan unit and light fixture above the clean side of the dishwashing area. Wall noted with mold still needs to be repaired/ covered with a liner so that the surface will be smooth and easily cleanable. Leaking still noted on the faucet of the cook line handwashing sink. Note: As per a staff member (works Tuesday and Thursday in the absent of the Head Chef), she claims to have a valid FOODSAFE level 1 certification. Please keep a copy on-site as proof that it is valid and that in the event of the Head Chef's absence, this staff member is present and has FOODSAFE.