INSPECTION REPORT Health Protection JCHW-BFXSJB

PREMISES NAME Baselines Pub		Tel: (604) 813-6173 Fax:
PREMISES ADDRESS 100 - 8233 166th St Surrey, BC V4N 5R8		INSPECTION DATE September 12, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bonnie Johnson		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] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Pork intended for pulled pork was cooked the previous night was probed at 14C. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. To allow foods to rapidly cool, large cuts of meat must be cut into smaller portions. Pork was discarded at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 4

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Shelving units in the walk-in cooler and a table by the cook line were lined with cardboard. Corrective Action(s): All surfaces must be smooth, non-absorbent, and easily cleanable. Cardboard soiled with food may potentially attract pests and cardboard lined shelving units may restrict proper air flow. Correction date: Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Both walk-in cooler door seals are torn and need to be repaired. Corrective Action(s): Replace cooler door seals and ensure cooler doors form a good seal to prevent the loss of cold refrigeration air. Cooler door seals are on order. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Two bottle labelled Quats sanitizing solution were filled with orange cleaner and an unknown substance. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Containers were emptied and refilled at the time of inspection. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Kitchen manager FoodSafe Level 1 has expired. Corrective Action(s): In the absence of the operator, at least one person must have their valid FoodSafe Level 1 or equivalent. Kitchen manager to email confirmation of successful completion of FoodSafe Level 1. Correction date: 1 month Violation Score: 1

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Upright cooler was at 4C. -Bar cooler (dairy) was at 4C. -Kitchen freezers (3) ranged from -12C to -18C. -Freezers in back storage were at -18C and -24C. -Hot holding was greater than 60C. -Chicken wings and chicken breast made the previous night were at 4C. -High temperature dishwasher had a final rinse temperature of 76C on the dish surface (minimum 71C required for proper sanitizing). -Bar glasswasher had a final rinse of 12.5ppm iodine on the glass surface (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 sanitizing solutions were tested at 200ppm. -Deli slicer was found to be clean and well maintained. Slicer is properly disassembled for cleaning and sanitizing. -General food storage good at the time of inspection. Food stored off the floor and covered. -Ice machine clean and well maintained. Ice scoops stored in a sanitary manner. -Facility serviced by a professional pest control operator. A couple droppings observed in the back area with the upright freezers. Clean and sanitize affected areas and monitor for further pest activity. -Please contact the inspection if you have any questions or concerns.