INSPECTION REPORT Health Protection 255491

PREMISES NAME John B Neighbourhood Pub		Tel: (604) 931-5115 Fax:
PREMISES ADDRESS 1000 Austin Ave Coquitlam, BC V3K 3P1		INSPECTION DATE May 20, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE May 24, 2022
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The right prep cooler across from the grill was temped @ 16 degrees Celsius. The inserts have temped @ 10 degrees Celsius and the proteins in the drawers were temped @ approximately 11 degrees Celsius (with probe thermometer). Chef advised that these were put in in the morning (well over 4 hrs). All proteins in the drawers, and everything in the inserts (salsa, cheese, avocado sauce, chopped onions, bean sprouts soaked in water) were thrown out at time of inspection. the prep cooler was temped around 16 degrees Celsius. Corrective actions: Potentially hazardous foods (proteins, processed vegetables, etc.) need to be kept at a temp less than or equal to 4 degrees Celsius, ensure to monitor and record food temp. through out the day. Do not store PHFs in the prep cooler until fixed. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Sanitizer (Quats) in kitchen tested @ 100 ppm. Tested at dispenser again, it was also 100 ppm. It is not at an adequate concentration level to effectively reduce disease causing microbes. 2. Sanitizer at bar (Quats - Noriquats) tested at 100 ppm. Manager advised that they use 2 pumps of Quats from container with 500 ml water. Corrective actions: 1. Have Erolab adjust the dispenser so it is dispensing at the right concentration level - 200 ppm Quats. At the mean time, use chlorine as sanitizer. Prepare chlorine solution @ 100-200 ppm. Chef prepared chlorine sanitizer solution at time at time of inspection, and it had a concentration of greater than or equal to 100 ppm. Chef will contact Erolab. 2. Manager refill the sanitizer bottle using 3 pumps of Quats in container with 500 ml water (lukewarm), and it was tested @ greater than or equal to 200 ppm Quats. So let staff know to use 3 pumps with 500 ml to mix the sanitizer. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Several containers of food found inside walk in cooler and under prep cooler against the wall in kitchen were not covered.. Corrective actions: Foods need to be covered to protect from being contaminated. Staff covered the containers at the time of inspection. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some food debris, dirts and oil build ups found on floor at the back of the kitchen beside dishwashing area, inside walkin freezer, and underneath cooking line. The standup cooler beside grill had debris covering the surface. Debris and dirt build up in the back dry storage area (on the floor). Corrective actions: Thoroughly clean and sanitize the areas mentioned above. Date To Be Corrected By: May 24, 2022 Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Prep cooler on the right across the cooking line was temped at around 16 degrees Celsius. The standup cooler beside the grill was temped at 9 degrees Celsius. Foods removed from the coolers, either thrown away (for food stored >r hrs), or put back in walk in cooler at time of inspection. Chef has contacted maintenance person to fix. 2. Rust found on shelves inside walk in cooler. This could potentially contaminate food stored on these shelves. Corrective actions: 1. Fix the coolers. Do not store any food until coolers are capable of maintaining @ less than or equal to 4 degrees Celsius. Ensure to clean the compressor. Monitor and record temperatures of all coolers and freezers (at least twice daily) to ensure they are in good working order. 2. Repaint/replace shelvings so the rusts are not exposed to foods. Date To Be Corrected By: May 24, 2022 Corrective Action(s):

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

Comments

Other comments: - Hand washing stations stocked with hot + cold running water, soap and paper towel. - low temp dishwasher had a residual of 100 ppm chlorine at plate level (log sanitizer level on a regular basis to ensure it is achieving at the right concentration) - freezer temp adequate, walkin coolers temp adequate. - exhaust canopy is clean. - Ice machine is clean, ensure ice scoops stored outside of ice and in a clean container. - The bar area maintained in a sanitary condition. - glasswasher had a residual of 12.5 ppm Iodine at plate level - No signs of pests during inspection.