INSPECTION REPORT Health Protection JTUG-CH8LN4

PREMISES NAME Townhall Public House (Abbotsford)		Tel: (604) 746-2000 Fax: (604) 746-2004
PREMISES ADDRESS 33720 South Fraser Way Abbotsford, BC V2S 2C2		INSPECTION DATE August 11, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Andy Slinn		NEXT INSPECTION DATE August 12, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Salad Prep cooler had ambient temperature of 12C. Staff said cooler was not working during their temperature checks at 10 am. Only small inserts containing sliced vegetables that are placed on ice are inside the prep cooler. Cooler had ambient temperature of 12C. Vegetables are used up within 2 hours. Raw bacon, cheese curds, and ~16 raw chicken breasts are in cooler with ambient temperature of 10C. Staff said product was in cooler located under grill for 1-2 hours. Internal temperature of chicken is 12C. Corrective Action(s): Do NOT use underocunter grill cooler to store any proteins or dairy. Cold food must be stored at 4C or less to prevent the rapid growth of bacteria and/or formation of toxins that could lead to foodborne illness. Operator relocated the chicken breasts, cheese curd and and raw bacon to another cooler that is below 4C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dirty wiping cloths were found along cookline and at bar station. Staff said wiping cloths are used to clean countertops once then disposed in "dirty bin" to be washed. Corrective Action(s): Ensure all wiping cloths are placed in "dirty bin" after use. Bacteria can multiply rapidly if soiled wiping cloths are not placed in a sanitizing solution. Operator placed all used wiping cloths in "dirty bin". A bucket containing QUATS sanitizer was made on site for the cook station. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand wash statio next to walk-in cooler (beer) and in bar station is obstructed with a dishwasher rack and cutting board, respectively. Hand wash station next to dishwasher had no paper towels and soap. Corrective Action(s): Ensure all handwash stations are unobstructed to facilitate frequent handwashing practices. Handwash stations must be adequately supplied with hot and cold running water, liquid soap, and paper towels. Handwashing practices are essential for removing grease, debris, and bacteria prior to handling food. Operator removed cutting board and dishwasher rack from handsinks. Handwash station supplied with soap + paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Salad prep cooler and undercounter grill cooler are above 4C. Staff said maintenance was called this morning to repair the coolers. Maintenance typically arrive within 24 hours. Corrective Action(s): Do NOT use both coolers to store potentially hazardous food until the coolers are repaired to maintain temperatures of 4C or below. **Date to be corrected by: TODAY Violation Score: 3

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

Comments

Inspection report: 256774 General Comments: - Glasswasher dispensed 12.5 ppm iodine - Dishwasher dispensed 100 ppm chlorine - All freezers are -18C or below - Hand wash stations have hot and cold running water. Most stations have paper towels and soap except those noted in violation. - Hot holding units are 60C and above - QUATS sanitizer in spray bottles and at dispenser is 200 ppm - General sanitation of the facility is satisfactory. NOTE: Ensure tongs are submerged in ICE WATER if they are used continuously.