INSPECTION REPORT Health Protection CPAK-AEDPJH

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 October 3, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jennifer McCreath		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 = 6

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Foods in salad cooler had internal temperature ranging in between 7-8'C. Staff had advised the drawers were pulled out for cleaning and place back in this morning. 2) Raw shrimp in the drawer cooler under grill had internal temperature at 10.1'C. Discarded at this time. Corrective Action(s): Ensure to monitor the temperature. If not operating at/below 4'C, call for service and move all potentially hazardous food to walk-in cooler. During cleaning, all foods should be moved to walk-in cooler until the ambient air temperature inside the unit is at 4'C or below. Violation Score: 5

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): Salad cooler missing a thermometer. Staff had placed a thermometer at this time. Corrective Action(s): Ensure all refrigeration units are equipped with accurately working thermometer for temperature monitoring. Violation Score: 1

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

Comments

Routine inspection conducted: -Handwash stations all adequately supplied. -Refrigeration temperatures satisfactory, other than the one mentioned above. Hot-holding temperatures satisfactory. -Temperature monitoring system in place. Daily temperature logs maintained up until the end of September. October missing. -High temperature dishwasher achieved 76.4'C at the plate level after final rinse. -Glass washer achieved >12.5ppm iodine at final rinse. -200ppm QUAT available in labelled spray bottles throughout. -General food storage practice satisfactory. Containers of meats placed underneath storage racks in walk-in. NOTE Ensure to order small amount each time to avoid overstocking the walk-in cooler. All foods should be stored at least 6inch off the floor. -Ice machine satisfactory. Scoop stored in proper manner. -Ventilation canopy hood maintained. Nest service in Jan 2017. -Drink dispensing guns/holders maintained in sanitary condition. -Dry storage area satisfactory. NOTE: If to store scoops inside bulk bins, ensure the handle is kept in sanitary condition and not in contact with food. -No evidence of pest activity observed. Washroom handsinks satisfactory. Various foods cooked this morning being cooled in walk-in cooler and glass door cooler by the cook line. Foods cooked 2~4hours prior to the inspection and had internal temperatures were ranging in between 16'C~24'C. NOTE: Ensure all foods are cooled from 60'C --> 20'C within 2 hours and from 20'C to 4'C within the next 4 hours. Always divide into small portion and transfer to shallow metal containers to promote rapid cooling. Please contact the health inspector for any questions or concerns.