INSPECTION REPORT Health Protection SSZO-D22W23

PREMISES NAME The Keg Steakhouse & Bar - Burnaby		Tel: (604) 294-4626 Fax: (604) 294-6878
PREMISES ADDRESS 4510 Still Creek Ave Burnaby, BC V5C 0B5		INSPECTION DATE February 1, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Perry Tascona		NEXT INSPECTION DATE February 22, 2024
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No handsoap present in soap dispenser at dessert line handsink. Corrective Action(s): Handwashing stations must have liquid handsoap at all times. Manager refilled dispenser at time of visit. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Paper towel in dispener at bar is placed two tables next to sink, with blender and glasses in between. Water from handwashing may potentially dirty equipment. 2. Open bags of dry goods such as sugar and bread crumbs observed in storage area. 3. On storage shelf, a container named "Dredge Prepped" has a metal tray inside the dry goods container. Corrective Action(s): 1. Paper towel dispenser must be at handwashing sink. 2. Transfer open bags of dry goods in pest proof containers. 3. Ensure scoop is used to take out dry goods and no equipment should be inside dry goods containers. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in the following areas: -->floor under chemical storage shelf next to glass washer in kitchen -->area around carbon dioxide tanks -->floor under and around slow cooker and storage shelves -->bottom compartment of deep fryers -->floor under both prep tables by walk-in cooler -->area under steamers at main cook line -->area around kegs at bar Corrective Action(s): Clean the above mentioned areas. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observed a fair amount of water coming out from slow cooker for prime rib and steamers at cook line. Water from slow cooker is trickling down to floor in storage area. Water from steamer slowly dripping down to floor. Corrective Action(s): Repair equipment as required. Ther should not be water leaking out from equipment. Violation Score: 3

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

Comments

Dessert line: 1-door stand up cooler: not in use (plate storage) 9-compartment cooler: 3.8oC Undercoutner 1-door cooler: 3.6oC Creamer cooler: not in use at time of visit 1-door undercounter freezer: -12.4oC Main cook line: 8-compartment cooler: 3.4oC 6-compartment cooler: 3.8oC Undercoutner 1-door cooler: 2.2oC Undercounter 2-door cooler: 4.0oC Top condiment cooler (left): no food in cooler yet (3pm) Top condiment cooler (right): no food in cooler yet (3pm) Undercounter 1-door freezer: -15.2oC Walk-in cooler: -0.8oC Walk-in cooler (beverages): 2.0oC Walk-in freezer: -19.6oC Hot holding: over 60oC Servery: Domestic cooler: 3.4oC Bar: 2-door cooler (by entrance): 2.4oC 3-door cooler (wine only): 15.4oC 2-door cooler: 3.0oC Chest freezer (glasses only): -21.4oC 1-door freezer (glasses only): -8oC Hot and cold running water are available Liquid handsoap and paper towel are present at most handwashing stations General sanitation is satisfactory Ice machine appears in sanitary condition No signs of pests at time of visit Main dishwasher final rinse reaches 72.2oC on plate, as per min-max thermometer Undercounter dishwasher for water glasses final rinse reaches at least 71oC on plate, as per min-max thermometer Glass washer at bar reaches at least 12.5ppm iodine on glass Quats sanitizer in bucket and spray bottles observed and at least 200ppm is detected Note: 1. Cheeses such as cream cheese and cheese with chives observed in containers next to grill (at 3pm). Do not store potentially hazardous foods at room temperature. 2. Cut or processed celery at bar should be stored in cooler. 3. Purchase test strips required for facility to test sanitizer concentration. 4. Upside down milk crates are used in some areas to keep products above ground. The crates are not meant to be used as shelves to stack up food, and it is hard to clean under and around them. Use proper equipment to store products above ground.