INSPECTION REPORT Health Protection VCHN-CDPPKY

PREMISES NAME Kennedy's Sports Pub Ltd		Tel: (604) 590-2366 Fax: (604) 590-6476
PREMISES ADDRESS 11906 88th Ave Delta, BC V4C 3C8		INSPECTION DATE April 21, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sue Boyd		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 = 14

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Container of cut mushrooms observed stored at room temperature. Corrective Action(s): Ensure cut mushrooms are stored at or below 4 degrees C. If being placed out at room temperature during busy times ensure container is labeled with time taken out and time to discard 2 hours later. Staff relocated container of cut mushrooms to the sliding glass door cooler. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At the time of inspection no bleach sanitizer available for use in the kitchen. Corrective Action(s): Ensure during operation an approved food contact surface sanitizer solution is available for use. General sanitizer solution formula: 1oz of regular unscented bleach to 1 gallon of water. Store wiping cloths in this solution when not in use. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops and other dispensing utensils stored directly in dry products. Corrective Action(s): Store all scoops and other dispensing utensils outside of dry products. Store these utensils in a sanitary manner at all times. Correct by April 28, 2022. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No kitchen staff have FOODSAFE level 1 or equivalent. Corrective Action(s): In the operator's absence ensure at least one staff on duty has FOODSAFE level 1 or equivalent. Correct by August 1, 2022. Violation Score: 1

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

Comments

Routine inspection: Kitchen: 2 compartment sink provided with liquid soap and paper towels. Dishwasher registers 50ppm chlorine during the final rinse cycle. Test strips available for use. After discussion, 100ppm bleach sanitizer solution prepared and available for use. Preparation cooler inserts and lower section at or below 4 degrees C. Hot holding at or above 60 degrees C. Sliding glass door cooler at 4 degrees C. 2 door cooler at 4 degrees C. Upright freezers and chest freezers at -15 to -18 degrees C. Walk in cooler at or below 4 degrees C. Reminder to monitor and record temperatures of all coolers, freezers, hot holding, and dishwasher final rinse chlorine concentration. Bar: Bar glass washer registers 50ppm chlorine during the final rinse cycle. Hand sink provided with liquid soap and paper towels. Under the counter cooler at 4 degrees C.