Fraser Health Authority



INSPECTION REPORT
Health Protection
VCHN-BBWPZH
PREMISES NAME
Delta Lion Pub		Tel: (604) 591-2111
Fax: (604) 590-5941
PREMISES ADDRESS
11186 84th Ave
Delta, BC V4C 2L7		INSPECTION DATE
May 6, 2019		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
No
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Garlic butter made from scratch (internal food product temperature 14 degrees C) observed stored at room temperature along cooking line.
Corrective Action(s): Discarded. Garlic butter must be kept refrigerated at or below 4 degrees C. after preparation.
Violation Score:

Non-Critical Hazards: Total Number: 1
502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: Head chef and sous chef still have not taken the FOODSAFE level 1 certificate. This was discussed with the operator at the last inspection.
Corrective Action(s): Operator to immediately register head chef and sous chef for FOODSAFE level. Send a copy of the course registration or confirmation of passing the course by May 31, 2019.

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

Routine inspection:

Kitchen:
Hand sink/utility sink (2) provided with liquid soap and paper towels.
Front area preparation hand sink provided with liquid soap and paper towels.
200ppm quats dispensed from chemical dispensing station in dishwashing area.
200ppm quats available for use in labeled spray bottles.
Dishwasher registers 50ppm chlorine during the final rinse cycle.
3 preparation coolers inserts and lower sections at or below 4 degrees C.
Hot holding at or above 60 degrees C.
Walk in cooler at 1-2 degrees C.
Walk in freezer at -19 degrees C.
Upright freezer at -16 degrees C.

Bar:
Hand sink provided with liquid soap and paper towels.
200ppm quats available for use in labeled spray bottle.
Bar glass washer registers 12.5 to 25ppm iodine during the rinse cycle.
Permit posted in plain view of the public.

Note: temperature log sheet missing for the month of May. Ensure temperature monitoring records are maintained daily and available for review at all times.