Hawthorne Beer Market & Bistro
5633 176th St, Surrey · Restaurant
20 inspections
- Routine Inspection
1 infraction
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Observed gravy, mash potatoes to be reheating in the hot holding unit.
- Corrective Action(s): Do not reheat food in the hot holding unit. It is intended to only hot hold food. Reheat food to 74C or higher prior to transfering to hot holding unit.
- Violation Score: 5
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Soft drink nozzle at bar observed to have built-up syrup.
- Corrective Action(s): Clean and sanitize aformentioned area.
- Violation Score: 5
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Rodent droppings observed underneath the following areas:
- -Stand-up freezers, preparation coolers, dishpit area.
- -Work desk in office area.
- -Dry Storage shelving units.
- Corrective Action(s): Clean and sanitized aforementioned areas. Corrected by: February 22, 2024.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Pooling grease, water, and built-up of debris/grease observed underneath the stove top area at cookline. THIS IS A REPEAT VIOLATION. PICTURES TAKEN.
- Corrective Action(s): Clean and santizie the aformentione dareas. Ensure daily cleaning underneath hard to reach areas are conducted to prevent built-up of grease,, food debris, and pooling of water. Corrected by: February 22, 2024.
- Violation Score: 3
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation (CORRECTED DURING INSPECTION): No staff with valid FOODSAFE Level 1 certification on-site at time of inspection.
- Corrective Action(s): Ensure at least one staff must have valid FOODSAFE LEvel 1 certification at all times during operations.
- Violation Score: 1
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation (CORRECTED DURING INSPECTION): Observed rodent droppings underneath the dishpit area and dry storage racks in the dry storage area.
- Corrective Action(s): Clean and sanitize aformentioned areas. Ensure daily cleaning underneath equipment to remove rodent droppings and prevent possible cross-contamination.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Pooling of grease and water observed underneath the stovetop area at the cookline.
- Corrective Action(s): Clean and sanitize the aforementeiond areas. Ensure daily cleaning underneath hard to reach areas are conducted to prevent built-up of of grease, food debris, and pooling of water. Corrected by: August 23, 2023.
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: - Observed 2 flies sticky traps in the kitchen/close to prep area.
- Corrective Action(s): - Immediately. Remove this sticky traps (discuss with the operator issues with flies sticky traps).
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Observation: - Small amount of fresh mice droppings noted in the dry storage area on the floor and storage shelf (eg., near the heating tank and soft drink dispenser).
- Corrective Action(s): - Today. Clean and sanitize affected areas. Notify a pests service company about the issue (mice traps should be available).
- Seal floor/wall joints.
- Violation Score: 9
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: - Kitchen light fixtures are not covered.
- Corrective Action(s): Ensure that light fixtures are covered.
- Violation Score: 1
- 209 - Food not protected from contamination [s. 12(a)]
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): An ice-scoop stored on ice (in the bar ice bin).
- Corrective Action(s): The ice scoop must be stored safely (eg.,a handle up or away from ice in a clean container).
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Small amount of mice droppings noted in the dry storage room (near a pop-dispenser; between ice-maker and heating tank; on shelves); as well as at the kitchen (behind the dough mixer).
- Corrective Action(s): All droppings must be cleaned. Floor and shelves must be sanitized.
- Violation Score: 9
- 209 - Food not protected from contamination [s. 12(a)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Spray bottle of QUATS sanitizer measured 50ppm at server station. Staff could not inform inspector as to when bottle was filled.
- *Corrected during inspection* Alternate bottle of QUATS available in kitchen area.
- Strongly recommended to empty out all QUATS sanitizer bottles at the end of the day and refill at start of shift.
- Corrective Action(s):
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Bar side: metal scoop observed stored in bucket of ice. Potential contamination if handle falls into ice and if staff hands touch ice to retrieve scoop.
- *Corrected during inspection*: Ice scoop removed and stored outside of ice bin.
- Kitchen side: food (pasta noodles) stored in mixing bowl on the walk-in cooler floor, under fan (near entrance). Food should not be stored on floor as potential contaminates can fall into product when staff walks by.
- Corrective Action(s): Refresh staff on proper storage methods of food. Foods should be kept off the floor, and covered when in storage.
- Correct by: immediately
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Droppings observed under shelving of dry storage area.
- Corrective Action(s): Clean up droppings, sanitize area and monitor area for more droppings. Use appropriate PPE as necessary (e.g. goggles, masks).
- Should droppings reoccur, contact professional pest control company to eliminate pest issue.
- Correct by: immediately
- Violation Score: 3
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Gap observed under and around door to emergency/rear exit. Screen door present, but also does not seal bottom or sides. Potential entryway for pests.
- Corrective Action(s): Seal door such that no light is observable coming in from the outside.
- Correct by: Immediately
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Bar side:
- 1. build up inside soda gun nozzle
- 2. build up in soda gun holster
- Kitchen side:
- 3. heavy grease build up beside cooktop unit and wall, and under deep fryer
- 4. fan of walk-in cooler heavy build up of dust (on fan) and some mould (in/on pipes)
- 5. build of of debris under dishwashing area
- 6. build up of dust and mould on and in ice machine
- Corrective Action(s): Clean and sanitize all areas identified. Areas should be part of regular cleaning schedule. Recommended to have a cleaning checklist log that is maintained to ensure cleaning is performed.
- Correct by: immediately
- Violation Score: 9
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Single-use take out containers observed to be used as scoop and stored in containers of food. Food can potentially become contaminated by staff hands touching food.
- Corrective Action(s): Remove make-shift scoops from food containers. Use scoops with handles and store scoops outside of container.
- Correct by: May 10
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Walk in cooler fan and ceiling have dust buildup.
- Corrective Action(s): Ensure to clean/wipe these surfaces
- correct by: Today
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Glasswasher had 0 ppm iodine residual.
- Corrective Action(s): Glasses to be run through dishwasher. Repair glasswasher immediately.
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Sticky trap in kitchen was full of flies. Sticky fly trap removed during inspection.
- Corrective Action(s): Ensure to only keep fly traps in non-food prep areas. Keep foods covered and sanitize all surfaces constantly as flies may land on them and contaminate them.
- Correct by: immediately
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: 1)Black grime buildup observed in the dish pit area (along the handle for the dishwasher, underneath the dishwasher along the wall)
- 2) Grease/debris buildup observed on top of oven (beside stoves) and in the fumehood panels
- 3) Water pooling in floor of walk in cooler had grime/mould in it.
- Corrective Action(s): Clean the above mentioned areas thoroughly.
- Correct by: Today
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: 1) Glasswasher had 0 ppm iodine residual after repeated attempts. Test strips were not available for staff at time of inspection.
- 2) Prep cooler across stove (closest to prep sink) has a damaged lid as well as a broken door seal.
- Corrective Action(s): 1) Repair glasswasher. Run glasses through the kitchen dishwasher until glasswasher has been repaired.
- 2) As discussed with chef, repair seal and lid such that cold air does not leak out of your cooler.
- Correct by: Today
- Violation Score: 9
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Quat sanitizer in bottle was at 50 ppm QUATS residual. 200 ppm QUATS is required,.
- Corrective Action(s): As discussed, the sanitizer dispensing pump is shared with other chemicals. When switching from one chemical to the sanitizer, the pump may still have residual chemical left in the tube that is being dispensed. Kitchen manager said staff will be running the dispenser for a few seconds before filling bottles.
- At end of inspection quat sanitizer in bottles and at dispenser was at 200 ppm QUATS.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: 1) Prep cooler handle still missing on the right prep cooler across cooking line.
- 2) Left prep cooler lid cannot stay up when lifted. This is why the sous chef had removed the entire lid during the previous routine inspection. Removing the entire lid exposes all the foods in in the inserts to hotter temperatures from the stove for prolonged periods of time and can allow the growth of foodborne illness causing bacteria.
- Corrective Action(s): 1) Operator is looking for a handle replacement for the right prep cooler
- 2) Operator must find a way to have a functional lid that can open/close for the prep inserts without having to remove the entire lid just so that the staff can access the food inserts.
- Correct by: 1 week
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher had 0 ppm chlorine residual. Sanitizer bucket was empty and needed to be changed out.
- Corrective Action(s): Sous chef changed out sanitizer bucket. Dishwasher achieved 50 ppm chlorine residual by end of inspection.
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Two sticky fly traps hanging by the dish pit area were covered in flies from top to bottom.
- Corrective Action(s): Remove fly traps. Replace with new ones. Ensure food scraps are consistently removed/cleaned. Ensure to prevent pest attraction and pest entry by keeping kitchen clean and back door closed (see other comment regarding back door screen)
- Correct by: Today
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: 1) Back door screen does not cover entire door frame from top to bottom and side to side. This is contributing to the amount of flies you have in your kitchen that have filled up your two sticky traps.
- 2) Handles missing from BOTH prep cooler lids across stoves.
- Corrective Action(s): 1) Either repair/adjust door screen such that it covers the entire back door frame and there are no gaps for pests to come in, or keep the back door closed at all times. Sous chef closed back door at time of inspection.
- 2) Prep cooler lids need handles. Replace immediately.
- Correct by: Today
- Violation Score: 3
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: At time of inspection, sous chef was only kitchen staff member on site and his FoodSafe level 1 had expired.
- Corrective Action(s): Ensure that at least one person is on site at all times that has a valid FoodSafe certificate. As discussed, any FoodSafe level 1 certificates issued before July 28 2013 have now expired.
- Violation Score: 1
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]
- Observation: No temperature logs available. Kitchen manager had indicated previously that there would be daily temperature checks. This would have alerted you that one of your coolers is not functioning properly.
- Corrective Action(s): 1) Get temperature logs
- 2) Record temperatures at least once daily for coolers and freezers. You can number them off if that makes it easier to differentiate.
- 3) If temperatures recorded are above >4 deg C, have cooler either adjusted or repaired.
- Correct by: Next follow up inspection
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: A lot of oil/food debris is blackened and caked onto the:
- 1) Floor underneath cooking line
- 2) Sides of cooking equipment
- Corrective Action(s): Clean your floors and your equipment thoroughly. Remove the oil and the solidified debris. If your equipment cannot be pulled out to clean underneath, you will need to hire professionals to clean it.
- Correct by: This week
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation (CORRECTED DURING INSPECTION): Prep cooler (bottom) in front of walk in cooler was at 6-7 deg C. No potentially hazardous foods stored inside at time of inspection.
- Corrective Action(s): Cooler needs to maintain <4 deg C at all times. Adjust cooler or have it repaired such that it can consistently maintain <4 deg C. Daily temperature checks will help to verify this.
- Correct by: This week
- Violation Score: 3
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]
- Follow-Up Inspection
1 infraction
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
- Observation: 2 prep coolers across from cooking line still require thermometers.
- Corrective Action(s): Ensure to obtain thermometers for these coolers so you can begin taking temperature logs.
- Correct by this week
- Violation Score: 1
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Various potentially hazardous food items in 3 prep coolers: sauces, raw meats, cut vegetables were at 7-9 deg C in the prep coolers.
- Corrective Action(s): All foods moved to walk in cooler as foods had not been placed in the prep coolers for >2 hours. Please note that any foods kept at >4 deg C for more than 2 hours must be discarded. Only keep enough food in the prep inserts for a 2 hour period, do not leave food in the inserts overnight as they are likely to be exposed to warm temperatures due to the opening/closing of the tops and bacteria will grow during these fluctuations and produce toxins on your food that can cause foodborne illness.
- Violation Score: 5
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]
- Observation: No temperature logs available on site.
- Corrective Action(s): Begin maintaining temperature logs, especially because of the issues with your prep coolers today. If staff are checking temperatures regularly, they will be able to address the problems with cooler temperatures before it becomes a health hazard.
- Correct Immediately.
- Violation Score: 1
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: 3 prep coolers (2 across cooking line, one by the walk in cooler) were at temperatures of 7-10 deg C. In the one prep cooler by the walk-in, the right side was at 8 deg C while the left side was at 3 deg C and ice was visible at the bottom.
- Corrective Action(s): Get your coolers looked at and serviced so they they maintain internal temperatures of <4 deg C.
- All potentially hazardous foods that were at >4 deg C (probed) were moved to walk in cooler.
- Correct Immediately
- Violation Score: 15
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
- Observation: Obtain thermometers for the two prep coolers across the cooking line.
- Corrective Action(s): All coolers MUST have thermometers.
- Correct by; Today
- Violation Score: 1
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]