INSPECTION REPORT Health Protection MBEK-B5KRPX

PREMISES NAME S & L Kitchen & Bar South Surrey		Tel: (604) 542-8580 Fax: (604) 505-3479
PREMISES ADDRESS 10 - 16051 24th Ave Surrey, BC V3S 9H7		INSPECTION DATE October 15, 2018	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Andy Slinn		NEXT INSPECTION DATE October 17, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 36

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Left side cooler drawers located in oyster bar area were measured at greater than 4 degrees C. Internal food temperatures were probed at 7 to 9 degrees C. Corrective Action(s): Low risk potentially hazardous food items (e.g. sliced strawberries, cans of whipped cream, cookie dough) were relocated to another cooler at 4 degrees C or less. Ensure that above-noted cooler drawers are not used for the storage of potentially hazardous foods until they are capable of maintaining foods at 4 degrees C or less to limit the growth of potential pathogens and/or toxins. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The following items were stored away and were observed with food debris: 1. Vegetable slicer 2. Mandolin 3. Blender plunger (upstairs) 4. Two knives in server area utensil storage bins 5. Utensil storage bins (food debris on bottom) Corrective Action(s): Above noted items were placed into dishwashing area to be washed and sanitized. Ensure that all utensils/equipment/food contact surfaces are properly washed and sanitized to limit potential contamination of food. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer detected in rinse residual for bar under counter glass washer. Water temperature measured 45 degrees C. Specification plate on dishwasher states minimum residual is 50 ppm sodium hypochlorite. Corrective Action(s): Do not use dishwasher until it is capable of sanitizing equipment/utensils and has been re-inspected by the Environmental Health Officer. Re-wash and sanitize any items that were previously washed in this dishwasher. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Two kitchen hand washing stations lacked paper towels. 2. Server station hand washing sink was obstructed with a coffee urn. Corrective Action(s): Urn removed. Hand washing stations restocked with paper towels. Ensure all hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels at all times to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: The following was observed at the ice machine located upstairs: A screw/bolt was observed to be loose on the inside of the machine where ice is located. Screw/bolt is located on inside of sliding plastic door and is holding a metal knob in place. Corrective Action(s): Ensure that knob and screw/bolt are tightened to limit potential physical contamination of ice. Date to be corrected by: Today. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: No sanitizer was detected in rinse residual of under counter bar glass washer (less than 10 ppm chlorine). Corrective Action(s): Ensure that dishwasher is serviced and is capable of achieving minimum sanitizing concentration (50 ppm chlorine). Do not use until dishwasher is capable of achieving minimum sanitizer concentrations and is re-inspected by the Environmental Health Officer. Date to be corrected by: October 17, 2018. Violation Score: 3

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

Comments

Routine inspection conducted: Main kitchen and bar: - Walk in cooler measured at 4 to 5 degrees C. Monitor and adjust as needed to 4 degrees C or less. Food is covered and properly organized. - Large prep cooler (left side) at 2 degrees C (below) and 4 degrees C (above) - Large prep cooler (right side) at 2 degrees C (below) and 3 degrees C (above) - Small prep cooler at 3 degrees C (above) and 2 to 3 degrees C (below) - Cook line drawers at 2 to 3 degrees C - Oyster bar coolers at 4 degrees C or less* *Exception: Refer to violation code 205 - Bar area coolers at 4 degrees C or less - Oyster bar under counter freezer at -17 degrees C - Kitchen reach in freezer at -17 degrees C - Freezer drawers (2) at -17 to -19 degrees C - Hot holding internal temperatures at 60 degrees C or more Upstairs: - Both reach in coolers at 4 degrees C or less - Left under counter cooler at 2 degrees C - Right under counter cooler at 3 degrees C - Reach in freezer at -16 degrees C General: - Low temperature dishwasher (kitchen) measured at 38 degrees C and 50 to 100 ppm chlorine in rinse residual at utensil surface - Conveyor-type bar glass washer measured at 12.5 ppm iodine - In use utensils stored in ice water. It was stated that salad bowls and tongs are changed out every two hours. - A probe thermometer is available for internal temperature checks - Quaternary ammonium compounds (quats) sanitizer is available in food/beverage preparation areas in labeled spray bottles and from dispenser at 200 ppm. Test strips available. - No signs of pest activity observed - Washrooms maintained in clean condition - FOODSAFE verified at time of inspection (certificate produced is valid until 2023) - Temperature and sanitation logs available to October 2, 2018. Note: Sanitizer checks are being logged for only one dishwasher. It is recommended to check and record test results for all dishwashers. - Shellfish tags kept on site in binders. Reminder to keep shellfish tags for at least 90 days. Note: Some cleaning required underneath kitchen equipment (e.g. coolers, freezers).