INSPECTION REPORT Health Protection SDHI-CHNQSW

PREMISES NAME The Derby Bar and Grill		Tel: (604) 538-5777 Fax: (604) 538-5666
PREMISES ADDRESS 115 - 17637 1st Ave Surrey, BC V3Z 9S1		INSPECTION DATE August 26, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Glen Todd		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Potato/fry cutter mounted on the wall in the dry storage area observed with dried up food debris. Staff disassembled the fry cutter during inspection to be cleaned and sanitized. Corrective Action(s): Clean and sanitize all equipment and utensils after each use to remove food debris and to prevent potential bacterial growth and/or toxin production on the equipment which may contaminate food. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Box of potatoes observed stored directly on the floor in the dry storage area. Staff moved the box onto the shelf during inspection. 2. Washed lettuse and cut potatoes observed stored uncovered in the walk-in cooler. Staff placed food grade material to cover the foods during inspection. Corrective Action(s): Store all foods at least 6 inches off the floor and covered at all times to prevent potential contamination of food. Ensure foods are covered with food grade material. Violation Score: 9

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 3'C - 2-door glass cooler at 3'C - Sandwich coolers at cooking line (X2) at or below 4'C (top and bottom) - Bar coolers at or below 4'C - All freezers at or below -18'C - Hot-holding units at or above 60'C - Temperature logs are maintained - First-in-first-out method implemented for food storage (time stamps available on food containers) - good! - Chemicals are observed stored away from food - Raw meat observed stored away from ready-to-eat foods - General sanitation of premise is satisfactory - Hand washing stations are supplied with hot and cold running water, liquid soap and paper towel - *NOTE: hand washing station at front of service area is not currently functioning however, another accessible, stocked handwashing station is available directly behind it in a convenient location - QUATs sanitizer in multiple spray bottles measured at 200 ppm QUATs concentration with test strips - High-temperature dishwasher measured at 76'C at plate surface (above minimum required final rinse temperature of 71'C) - Ice machine and meat slicer observed in sanitary condition - Public washrooms maintained in sanitary condition - No signs of pests during time of inspection - UV light fly trap available on site - Health permit posted in a conspicuous location on site *REMINDER: operator to submit copy of food handler FOODSAFE Level 1 or equivalent training to the health inspector. Ensure staff keep copies of their FOODSAFE training on site for verification. Notes: - No signature due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.