INSPECTION REPORT Health Protection YTAN-C4PRJ8

PREMISES NAME White Hart Public House		Tel: (604) 503-5735 Fax:
PREMISES ADDRESS 8593 132nd St Surrey, BC V3T 2S8		INSPECTION DATE July 7, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Lee & Louise Hart		NEXT INSPECTION DATE July 09, 2021
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: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold gravy was placed in hot-holding unit to be reheated. Gravy measured at 12C at time of inspection. Corrective Action(s): Staff began properly reheating gravy on stovetop at time of inspection. For reheating foods to be hot-held, ensure to reheat liquid foods (such as gravy) to at least 100C (boiling) prior to placing in the hot-holding unit/warmer. The hot-holding unit must also first be preheated to at least 60C before using to hold hot food. Never use the hot-holding unit to heat foods. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0ppm chlorine detected at bar glasswasher. Incorrect test strips were available at the bar. Corrective Action(s): - Service technician contacted at time of inspection. - Do not use this glasswasher until it has been serviced and is capable of properly sanitizing glassware. - All glassware to be washed using the main dishwasher in the kitchen in the meantime. - Obtain appropriate test strips for the glasswasher. If using a chlorine-based sanitizer, ensure to use chlorine test strips (as opposed to iodine test strips). Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): One hand sink in kitchen was missing liquid soap and paper towels, and was inaccessible due to storage of items in the sink. Corrective Action(s): Staff restocked soap and paper towel dispenser at time of inspection and cleared the sink. All hand sinks must always be accessible and propery supplied. Violation Score: 5

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: - Food debris accumulation noted under/around the potato slicer. - Pooling water and debris accumulation observed under the ice machine. - Food debris and grease accumulation noted underneath cooking equipment on cook line, and in corner of the kitchen by the upright freezer/door of walk-in cooler. Corrective Action(s): Thoroughly clean and sanitize all areas noted above, and do so on a regular basis. Correct by: Friday, July 9 Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Deep cleaning required of kitchen floors under equipment and in hard-to-reach corners. - Accumulation of old food debris observed on hot-holding unit. - Floors in hard-to-reach areas in dry storage room and in storage room with chest freezers require cleaning Corrective Action(s): Clean all areas/items noted above. Correct by: Friday, July 9 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Glasswasher not dispensing adequate amounts of sanitizer. 0 ppm chlorine detected at the glass surface. Corrective Action(s): Staff called service technician at time of inspection. Ensure to use the main dishwasher in the kitchen for all glassware/barware until this glasswasher has been repaired. Correct by: Immediately. Violation Score: 9

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

Comments

- Other hand sink in kitchen and hand sink at bar were properly supplied with hot and cold running water, liquid soap, and paper towels. - Main dishwasher in kitchen achieved 100ppm chlorine residual, detected at the dish surface after the rinse cycle - good. Test strips available. - Quat sanitizer available at 200ppm from dispensing unit and in spray bottles. *Ensure to store wiping cloths in sanitizer solution (in a bucket) in between uses, and frequently change the solution in the bucket. - All coolers were measured at 4C or colder. *Walk-in cooler requires re-organizing. - All freezers were measured at -18C or colder. - Reviewed proper reheating and hot-holding procedures. - Meat slicer and ice machine observed to be in sanitary conditions - Food was stored properly covered - Dry storage areas satisfactory, however floors under and behind equipment require cleaning - Ensure pest control reports are available onsite for health inspector to review upon follow-up inspection.