INSPECTION REPORT Health Protection MBEK-BF8SML

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 20, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Glen Todd		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal food temperature of hot dogs located within hot dog hot holding unit measured at 55 to 57 degrees C. It was stated that hot dogs had been in unit for approximately 1 hour. Corrective Action(s): Hot dog unit was turned to a higher setting and an internal food temperature of greater than 74 degrees C was achieved. Ensure hot potentially hazardous foods are maintained at an internal food temperature of 60 degrees C or more to limit the growth of potential pathogens and/or toxins. Verify with a calibrated, sanitized probe thermometer. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No liquid hand soap available for bar hand washing sink. Corrective Action(s): Soap supplied at time of inspection. Ensure that at all times, all hand washing stations are accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cleaning chemicals (e.g. degreaser and oven cleaner) stored next to open container of flour. Corrective Action(s): Ensure all chemicals, cleansers, and similar agents are stored in an area separate from food in order to protect food from potential contamination. Ensure all food is properly covered. Violation Score: 3

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

Comments

Routine inspection conducted: - Walk in cooler at 4 degrees C - 2-door upright glass cooler at 3 degree C - 1-door upright glass cooler at 3 degrees C - Cook line drawers at 2 to 3 degrees C - 1-door preparation cooler at 1 degree C (above) and 3 degrees C (below) - 2-door preparation cooler at 3 degrees C (above) and 3 degrees C (below) - Bar under counter coolers at 1 degree C - Upright freezer at -28 degrees C - Small chest freezer (kitchen) at -19 degrees C - Large chest freezer (kitchen) at -23 degrees C - Chest freezers (2, upstairs) at -20 to -25 degrees C - Raw animal products not stored above ready-to-eat items - Probe thermometers available on site for internal temperature checks - Hand washing stations (kitchen) are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels - Quaternary ammonium compounds (quats) sanitizer available in labeled spray bottles and from dispenser at 200 ppm. Note: Label for one bottle located in back preparation area is faded; please re-label. - Bar glass washer measured at 55 degrees C and 12.5 ppm iodine in rinse residual (required: 12.5 to 25 ppm iodine) - High temperature dishwasher measured 73 degrees C at the utensil surface during the final rinse (minimum: 71 degrees C at the utensil surface) - Deli slicer in sanitary condition - No signs of pest activity observed - Temperature records maintained and up-to-date - Permit posted