INSPECTION REPORT Health Protection JCHW-AUPTYF

PREMISES NAME Edith and Arthur Public House		Tel: (604) 503-3477 Fax:
PREMISES ADDRESS 8410 160th St Surrey, BC V4N 0V7		INSPECTION DATE January 4, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Andre Bourque		NEXT INSPECTION DATE 4 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Utensils were stored in a container of sanitizer. Corrective Action(s): Discontinue the practice of storing utensils in sanitizer solution. Sanitizer may contaminate foods. Sanitizer solution was replaced with water at the time of inspection. Water is changed within 2 hours. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Attention to cleaning required along the prep cooler doors and back compressor area, ice machine, and a few areas along the line. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times to prevent potential pest attraction. Operator has developed new cleaning schedules. Correction date: 1 week Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): A few sanitizer spray bottles in the kitchen and bar were found without labels. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accident mixing or misuse of chemicals. Chemical spray bottles were relabelled at the time of inspection. Violation Score: 3

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

Comments

-Walk-in cooler was at 2C. Alcohol walk-in cooler (minor amounts of food) was at 4C. -Walk-in freezer was at -15C. -3 prep coolers were at or less than 4C (top and bottom). -Bar cooler was at 4C (dairy). -hot holding was greater than 60C. -New temperature check sheets are being used. Temperatures are checked and recorded twice daily (10am and 4pm). Ensure staff carry out proper corrective actions if temperatures exceed critical limits. -Chemical dishwasher had a final rinse of 100ppm chlorine of the dish surface (minimum 50ppm required for proper sanitizing). -Bar glasswasher had a final rinse of 12.5ppm iodine (minimum 12.5ppm required for proper sanitizing). -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles were tested at 200ppm. -General food storage practices good at the time of inspection. Foods properly stored off the floor and protected from potential contamination. Raw meats were stored below and separately from ready-to-eat foods. -Facility is serviced by a professional pest control operator on a monthly basis. Significant improvement noted in pest issues. Two rodents were found in a tin cat by the grease trap. Some droppings were found by the grease trap and the utility sink in the back by the ice machine - ensure areas are cleaned and sanitized using a bleach solution as discussed in previous inspections. -Washroom clean and sanitary. -FoodSafe Level 1 certificates issued prior to July 29, 2013 expire on July 29, 2018. To renew, students must either successfully complete a FoodSafe Level 1 course or online refresher course (foodsafe.ca). -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AUPTYF
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: Foods items met the trans fat requirements.
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