INSPECTION REPORT Health Protection DWAG-BEJSZ3

PREMISES NAME Dublin Crossing Irish Pub		Tel: (604) 575-5480 Fax: (604) 575-5490
PREMISES ADDRESS 101 - 18789 Fraser Hwy Surrey, BC V3S 7Y3		INSPECTION DATE July 29, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Krista Hansen		NEXT INSPECTION DATE August 19, 2019
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 = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 8 packages of margarine stored at room temperature at the dry storage room. Food product temperature measured at 18C. Corrective Action(s): Operator discarded the aforementioned margarine. Do Not store any potentially hazardous food at room temperature. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: The metal panel inside the ice machine appears rusted. This is a repeated violation. Corrective Action(s): Replace the aforementioned metal panel. In the meantime, clean and sanitize the metal panel and discard the current batch of ice. Correct by: August 19, 2019. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): Fruit files observed at the following locations: 1. inside the soda pop gun at the bar area. 2. inside the cut fruit mix at the dry storage area. Corrective Action(s): 1. Clean and sanitize the soda pop gun. Increase the cleaning frequency to daily until fruit fly problem is remediated. 2. Discard the fruit mix. Do Not store any cut fruit at room temperature without any covers. Violation Score: 3

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

Comments

Routine inspection: - Coolers (walk-in, preparation, drawer, glass door and bar) maintained at 4C or less. - Freezers (Up-right and walk-in) maintained at -18C or less. - Hot potentially hazardous food hot held at above 60C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - High temperature dishwasher registered 75C at the plate level. - 2 glass washer dispensed 12.5 ppm iodine at the plate level. - 200 ppm quaternary ammonium solution available in spray bottles and from the dispenser. - Meat slicer in a sanitary condition. - Food storage practices satisfactory. - Temperature logs maintained and available for review. - General sanitation satisfactory.