INSPECTION REPORT Health Protection MLUO-APTTZA

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 1, 2017	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Laura Clayton		NEXT INSPECTION DATE August 04, 2017
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 = 21

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Weather strip on the back door is worn out. Corrective Action(s): Replace weather stripping on back door. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Underneath bar area (sinks, counter tops, glassware washer) have debris build up. Also in the kitchen area, underneath/back of equipment, corners and underneath dishwashing area have grime/debris build up. Corrective Action(s): Clean all these areas thoroughly. Carpet in the dining area to be done more frequently basis as well as the book shelves, etc. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Light bulb in the dry storage area burnt out. Light cover in the back prep area starting to come off (may be a falling hazard). Corrective Action(s): Replace light bulb to ensure there is adequate lighting in the storage area and light cover in the back area requires fixing. Violation Score: 9

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

Comments

Hand sinks stocked with liquid soap and paper towels in dispensers. Quats santiizer in spray bottles measured 200 ppm. Walk-in freezer was at -28 deg C. Walk-in cooler was at 4-5 deg C. Prep line coolers were at 4-6 deg C. Frequent open/close especially when busy. Monitor line coolers closely. Hot holding for gravy, soups, etc was above 65 deg C. Dishwasher sanitizing rinse residual was at 50 ppm at plate surface. Temperature log was available. Some days in the afternoon did not have temperatures recorded and a few days when no temperature was taken at all. -Retrain and remind staff the importance of monitoring and recording temp. as an important part of your Food Safety Plan. Food items in the walk-in cooler were covered and all food products were stored on shelves. Discuss with assistant kitchen manager storage of utensils in the cooking line. Pest control in place. Monthly monitoring by a pest control company. Bar area: Glass ware washer had Iodine residual of 12.5 ppm (glass surface). Hand sinks provided with liquid soap and paper towels. Walk-in cooler bar and line coolers were at 3-4 deg C. Quats sanitizer available at 200 ppm. -Clean glass mats everyday as well as counter tops. -Provide more lighting when cleaning the glass washing area.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MLUO-APTTZA
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: Canola oil used for frying - 0 trans fat Other food items checked were <5 % trans fat.
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