INSPECTION REPORT Health Protection JFEN-BLZVMC

PREMISES NAME The Keg Steakhouse & Bar - Burnaby		Tel: (604) 294-4626 Fax: (604) 294-6878
PREMISES ADDRESS 4510 Still Creek Ave Burnaby, BC V5C 0B5		INSPECTION DATE February 21, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Perry Tascona		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUAT sanitizer from dispenser and spray bottles are > 400 ppm. Corrective Action(s): Adjust sanitizer to ensure manufactuer's directions are followed. 200 - 400 ppm QUATs required. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

cooler@ < 4C hot holding @ > 60 C *thermometers present *temperatures checked and recorded daily Liquid soap and paper towel provided at handsinks *review best handwashing practices with staff Noted handwashing by staff at the time of inspection QUAT sanitizer on-site for sanitizing surfaces, utensils and equipment *ensure manufacturer's directions are followed *test strips available on-site *QUAT sanitizer provided in labelled spray bottles at each work station. Kitchen has a large supply of clean wiping clothes and changes them regularly. Ensure all food contact surfaces are washed and sanitized as needed or at least once every 4 hours while in use e.g. cutting boards, knives, tongs Note: some utensils are stored in an ice water bath. Once the ice has melted, utensils are washed and sanitized. large high temperature dishwasher @ > 71C at the plate during the final rinse @ > 82C at the gauge during the final rinse Ensure staff are not touching dirty and clean dishes with the same gloves. Recommend using different coloured gloves for each job. under counter high temperature dishwasher @ > 71C at the plate during the final rinse > 180F at the gauge during the final rinse Glass washer @ 12.5 ppm iodine during the final rinse *test strips available on-site General sanitation and organization is good. Continue to follow your sanitation plan paying close attention to hard to reach areas. Pest control services on-site monthly *no signs of pests noted at time of inspection