INSPECTION REPORT Health Protection ALUI-AUNTFR

PREMISES NAME Rusty's Neighbourhood Pub		Tel: (604) 574-5512 Fax: (604) 574-5582
PREMISES ADDRESS 101 - 17770 56th Ave Surrey, BC V3S 1C7		INSPECTION DATE January 3, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vincent Dumas		NEXT INSPECTION DATE 5 Months
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Flooring and tiles underneath the glasswasher in bar area has buckled/swelled up and has missing tiles. Floors that are not maintained smooth and easy to clean can harbor dirt, grime, and mould and lead to more serious issues if not dealt with. Corrective Action(s): Repair flooring underneath the glasswasher Correct by: 2 months Violation Score: 3

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

Comments

Handsinks equipped with liquid soap, paper towels, and hot/cold running water Prep cooler across cooking line (bottom) at 1 deg C, inserts are 4-6 deg C (see note below) **Ensure that all food in the inserts in the prep cooler top area are used up within 2-4 hours. If not, they must be discarded. Do not fill the inserts to the top as you may not be able to finish all of the food in the inserts within this time period. Walk in cooler: 2.9 deg C Walk in freezer: -10 deg C All other freezers at -18 deg C or less All other coolers at <4 deg C Chemical dishwasher achieved 50 ppm chlorine residual after rinse cycle at dish level No signs of pests at time of inspection; back door was kept closed Foods in coolers are covered--> Raw meats are kept separate from ready to eat foods and vegetables, food products are date stamped. Ensure to follow First In First Out rule. Quat sanitizer in spray bottles (purple solution) at 200 ppm Quats General sanitation is good (underneath cooking line, in and around the dish pit area, as well as in the bar area) Bar Glasswasher achieved 12.5 ppm iodine residual Kitchen manager showed proof of FoodSafe Certification (expires 2019). Ensure that at least one staff at all times can show proof of FoodSafe Level 1 Certification.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-AUNTFR
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. Yes 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: 0.25 hour Specific comments:
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