INSPECTION REPORT Health Protection JELR-CNSVCE

PREMISES NAME Rose and Crown Pub		Tel: (604) 943-1515 Fax:
PREMISES ADDRESS 1203 56th St Delta, BC V4L 2A6		INSPECTION DATE February 6, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Glassware washer used in main bar area has no sanitizer - 0ppm chlorine detected in final sanitizing rinse. Chlorine bottle is full and was changed this morning. Machine was cleaned and serviced this morning as per bartender. Corrective Action(s): Glassware washer sanitizer line primed during inspection and 50ppm detected after final sanitizing rinse. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning and organization in kitchen is good. One corner of dry storage room requires cleaning. Corrective Action(s): Clean floor in corner by large pot storage shelf on a routine basis to help with pest control monitoring (monitoring trap in this area is empty). Add this to your routine cleaning schedule. Violation Score: 3

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

Comments

Coolers (main walk in, upright, prep, bar cooler, walk in in back storage area) - good (4C/40F or colder). Hot holding - >60C/140F - good. Temperature records are being kept. Reviewed written food safety plans - good. Reviewed procedures for hollandais sauce. Discarding after 2 hours if temperature is <60C - ok. No raw oysters. No menu items raw eggs - cooked only. Cooling hot soups from 60-20C in 2 hours and 20-4C in 4 hours or less. Fresh cut fries - blanched and stored in cooler. Hand washing sinks - main kitchen and bar - both have hot/cold water, liquid soap, and paper towels in dispensers. Kitchen manager is on site and has a valid Food Safe level 1 certificate - expiry 2027. Other staff also have Food Safe (at least one person per shift to have food safety training. Remind staff to renew their food safe certificates prior to expiry date. General cleaning good. Premises organized. Quats sanitizer is in spray bottle - 200ppm. Tongs and utensils cleaned and sanitized (new ones) every 2 hours. Glassware washer in main bar - see above. Glassware washer in second bar - not used. Main kitchen dishwasher (with 2 compartment sink) - has a final sanitizing rinse - 50ppm detected. Pest control - monthly contract. See above regarding cleaning in dry storage room. Monitor daily. ***Please send a copy of your latest pest control report. Copy of report to be emailed.