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Fixin's Bar & Grill

10410 158th St, Surrey · Restaurant

17 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had a final rinse of 25ppm chlorine on the dish surface.
      • Corrective Action(s): Chlorine at 50ppm is required for proper sanitizing. Sanitizer pail was changed and dishwasher was primed at the time of inspection. Dishwasher was tested to have a final rinse of 50ppm chlorine on the dish surface. As part of the daily check procedures, chemical concentrations should be checked and recorded daily (dishwasher and Quats sanitizer dispenser).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Charcuterie plate in the buffet area did not have proper cover.
      • Corrective Action(s): Ensure all foods are stored in a manner which prevent potential contamination.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Blender which was washed and sanitized was still found to have food stains on the blender container.
      • Corrective Action(s): Ensure all equipment is properly washed and sanitized to prevent potential contamination of foods. Blender was washed and sanitized at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Staff washroom did not have single use paper towels.
      • Corrective Action(s): Ensure handwash stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Prep cooler (left side) had broken and mouldy door seals.
      • Corrective Action(s): Replace door seals and ensure all equipment is maintained in good working order and maintained in a sanitary condition.
      • Correction date: 1 month
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Oatmeal in the hot holding unit was at 49C.
      • Corrective Action(s): Hot foods must be held at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. Oatmeal was discarded at the time of inspection. Oatmeal can be stored below 60C if a time tracking system is used - after 2 hours, unused foods must be discarded.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Eggs in the buffet area were uncovered.
      • Corrective Action(s): Ensure all foods are properly covered and protected from potential contamination.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One pail of Quats sanitizer had less than 200ppm. Sanitizer dispenser was functioning and tested at 200ppm.
      • Corrective Action(s): Ensure staff are aware of how to use the dispenser and Quats sanitizer is tested at 200ppm for proper sanitizing of food contact surfaces. Sanitizer pail was replaced with 200ppm Quats sanitizer at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front kitchen entrance handwash station and washroom handwash station did not have liquid hand soap.
      • Corrective Action(s): Ensure handwash stations are accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Soap was replaced at the time of inspection.
      • Violation Score: 5
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked sausages were at 7C in the cooler. Chef stated some of sausages were from yesterday and some were from today.
      • Corrective Action(s): Do not mix foods that were cooked and cooled yesterday with cooked foods today, which are cooling. The cooked foods will raise the temperature of the previously cooked and cooled foods. Foods made the previous day should also be reheated and served prior to new foods being cooked and served. Sausages were discarded at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Washroom handwash station did not have single use paper towels
      • Corrective Action(s): Ensure handwash station is accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Paper towels were placed by the dispenser at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Fruit, sauces, and baked foods in the self services area were not protected from potential contamination. This is a repeat issue.
      • Corrective Action(s): Foods in the self service area must be protected from customer contamination. Covers were placed on the food items at the time of inspection. Repeat violations may result in the issuance of a Violation Ticket.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handwash station by the cook line is leaking water.
      • Corrective Action(s): Service the handwash station and ensure all equipment in maintained in good working order.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer available on the cook line. Spoke to chef on the phone who stated the staff member did not understand English and did not know where the sanitizer was.
      • Corrective Action(s): Food grade sanitizer must be available in food preparation areas to allow surfaces to be cleaned and sanitized on a regular basis. Staff must be properly trained to work in the kitchen regardless of language barriers. Quats sanitizer at 200ppm was placed on the line at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station at the entrance of the kitchen did not have iquid hand soap. Spoke to the chef on the phone who stated it would take 3 weeks for a replacement to arrive.
      • Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap and single use paper towels to facilitate handwashing. Soak dispenser was refilled at the time of inspection.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member was observed using a cellphone and handling food without handwashing.
      • Corrective Action(s): Staff must adhere to good hand hygiene practices at wash hands when they become potentially contaminated to prevent cross contamination. Review hand hygiene practices with all staff.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Foods in the self service area did not have covers to protect foods from potential contamination.
      • Corrective Action(s): Ensure foods are covered and protected from potential customer contamination. Either covers or plastic wrap can be used to cover foods. Plastic covers were placed over food items at the time of inspection.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler door seals are in poor condition and have not been repaired or replaced.
      • Corrective Action(s): Door seals must be maintained in good working condition to allow for cleaning and to prevent the accumulation of food debris and loss of cold refrigeration air.
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Upright cooler thermometer read -5C. Cooler unit was at 1C.
      • Corrective Action(s): Ensure cooler units have accurate thermometers to verify cold holding units are in good working order.
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Hard-to-reach corners under and behind equipment and back prep counter (used for storage only) require cleaning.
      • Corrective Action(s):
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Tile floor requires re-grouting and counter around hand sink requires repair.
      • Corrective Action(s):
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies noted; most are in dishwashing area. Have pest control treat drains and also see # 311. Re-grout.
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Overall sanitation is quite good but some hard-to-reach corners need cleaning and most grout lines need a good scrubbing/scraping.
      • Corrective Action(s):
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1) Grout needs replacing throughout dishwashing area. This will help with the fly problem (fruit flies)
      • 2) Wood frame counter close to dooris in need of repair/replacement.
      • Corrective Action(s):
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in hard-to-reach corners and back prep table & bulk ingredient bins.
      • Corrective Action(s):
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Some cabinetry is damaged & requires repair, esp by front hand sink. note that building is being demolished in about 1 year. Make sure you submit plans for new facility before starting re-build.
      • Corrective Action(s):
      • Violation Score: 1
  12. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in the back area near the walk-in-cooler and handsink in the staff washroom lacked paper towels.
      • Corrective Action(s): Staff member resupplied paper towels at these handsinks.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Top part of the ice machine's interior had brownish debris present on it. Other surfaces inside the ice machine were in a clean condition.
      • Corrective Action(s): Staff member sanitized the top surface with single use paper towels during the inspection. Make sure the ice is drained and the ice machine is thoroughly cleaned and sanitized as per manufacturer's specifications to maintain it in a clean condition and prevent buildup (e.g. every 2 week to monthly basis).
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Mashed potatoes and curry sauce was stored in the steam tables and was heating through the danger zone (4 to 60 degrees C).
      • Corrective Action(s): Ensure that potentially hazardous food is either hot-held at or above 60 degrees C after it has been cooked/reheated to at least 74 degrees C OR ensure that it is kept cold at or below 4 degrees C and is cooked to at least 74 degrees C per order.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surfaces (dishes and glassware) was not properly sanitized as 0 ppm chlorine sanitizer was measured at the plate after the dishwasher final rinse and chlorine sanitizer was not available in an adequate supply.
      • Corrective Action(s): The operator had staff resantiize food contact surfaces in 200 ppm QUATS sanitizer for 30 seconds and placed them to air dry. Ensure you manually sanitize all dishes, utensils, and food contact surfaces in 200 ppm QUATS sanitizer for at least 30 seconds after washing them through the dishwasher until the dishwasher is able to dispense at least 50 ppm chlorine sanitizer after the final rinse at the plate.
      • Violation Score: 15
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: 0 ppm chlorine sanitizer was measured after the dishwasher final rinse and chlorine sanitizer stock bottle was not available in adequate supply. Repeat Violations will result in the issuance of a CORRECTIVE ORDER AND/OR VIOLATION TICKETS.
      • Corrective Action(s): A stock bottle is on order for October 16, 2017; Ensure that enough chlorine sanitizer supply is kept on-site at all times. Ensure the dishwasher dispenses at least 50 ppm chlorine sanitizer after the final rinse; Correct by October 18, 2017. A follow up inspection will be conducted on October 16, 2017 at 4:30 PM.
      • Violation Score: 5
  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sliced fruit (melons) (near 19 degrees C internally), 5.5 gallons of milk (between 17 to 20 degrees C internally), and approximately 3 trays of yogurt (between 12 to 20 degrees C internally) were measured above 4 degrees C from an unknown time. One of the two thermometers in the upright cooler were inaccurate and the upright glass cooler itself was near 15 degrees C at the time of inspection. The food was placed into the cooler from the morning shift according to a staff member.
      • Corrective Action(s): The above noted cold potentially hazardous food above 4 degrees C was discarded at the time of inspection. A correction ORDER was issued. Ensure all cold potentially hazardous food is stored and/or displayed at or below 4 degrees C. Inform the other staff members as well.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The upright cooler was above 4 degrees C (between 13 to 15 degrees C) at the time of inspection. The manager mentioned that the cooler coils and filters were cleaned by a maintenance personnel yesterday.
      • Corrective Action(s): Do not store any potentially hazardous food in this cooler until it is maintained at or below 4 degrees C and this is verified by the district Environmental Health Officer of Fraser Health; Correct immediately. Repair/re-service/adjust/replace the upright glass door cooler so that it maintains an ambient temperature of 4 degrees C or less; Correct by July 6, 2017 (this upcoming Thursday).
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation (CORRECTED DURING INSPECTION): An inaccurate thermometer was placed inside the upright glass door cooler. Note: A second thermometer was also available inside this cooler.
      • Corrective Action(s): The manager removed the broken thermometer from the above noted cooler during the inspection upon verbal direction by the area E.H.O. of Fraser Health.
      • Violation Score: 1