INSPECTION REPORT Health Protection MTRG-AA2TH4

PREMISES NAME The Terminal Pub		Tel: (604) 522-6545 Fax: (604) 524-5541
PREMISES ADDRESS 115 12th St New Westminster, BC V3M 4G8		INSPECTION DATE May 17, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Bob Parent		NEXT INSPECTION DATE May 20, 2016
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): During time of inspection, Walk-in cooler (Alcohol/ keg) running at a warm ambient temperature ~7'C Probed 'raspberry compote' at 7.3'C Operator removed potentially hazardous during time of inspection, pepperoni and cheddar cheese Corrective Action(s): - Ensure walk in cooler is at 4'C or below at all times if storing potentially hazardous foods - Ensure cooler is serviced - In mean time store potentially hazardous foods in colder cooler Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: During time of inspection, no liquid soap available at bar handwashing station Corrective Action(s): All handwashing stations must have hot and cold running water liquid soap and paper towels at all times

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Kitchen: - All handwashing stations equipped with hot/cold running water, liquid soap and paper towels - All temperatures meet health requirements during time of inspection except for the above noted: * Main prep/line coolers - at 4'C or below * All other coolers at 4'C or below * Walk in cooler at below 4'C * Chest freezers at -18'C or below - Temperature logs available, maintained 2x daily - All cold holding units have thermometers available for monitoring ambient temperature - Probe thermometers also available on-site - Low temperature dishwasher available, final rinse dispensing at least 50ppm - QUAT sanitizer available throughout facility, QUAT concentration at 200ppm - Ecolab services facility's chemicals Note: Ensure QUAT, chlorine and iodine test strips available for monitoring sanitizer concentrations - Ecolab services facility for pests, on monthly contract, recent inspection reports obtained, no deficiencies noted - No pest activity noted during time of inspection - Observed food products to be labeled and wrapped - Good worker hygiene observed to be exhibited staff during time of inspection - General sanitation of facility - OK Bar Area: - Glasswasher #1- adequate sanitizer concentration reached for iodine glasswasher (at least 12.5 ppm) - Walk in cooler (Alcohol) had ambient temperature of 50'F during time of inspection (see above noted infraction)

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MTRG-AA2TH4
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Partial 06/07/2016 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: During time of inspection, bakery items provided by Cloud Nine (Gluten Free) Bakery and Pamola Bakery did not have any nutirional facts. Ensure that these suppliers provide nutritional labels or fact sheers to ensure that Trans Fat % at or below legislative requirements 5% max for Trans Fat in total products.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment