INSPECTION REPORT Health Protection RSHA-BG4R27

PREMISES NAME Rose and Crown Pub		Tel: (604) 943-1515 Fax:
PREMISES ADDRESS 1203 56th St Delta, BC V4L 2A6		INSPECTION DATE September 17, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Kitchen - deteriorating walls/surfaces noted. Corrective Action(s): Continued efforts are required to keep all surfaces in good repair. Violation Score: 1

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

Comments

Rose & Crown - Kitchen: - Temperature Control: No concerns noted. Monitoring required. Internal monitoring of cooked food items discussed. - Mechanical Dishwasher: Low Temperature (chlorine) = Ok. Monitoring required. Test strips on site. - Ensure all food contact surfaces are being washed and disinfected after use or on a timely manner. - Wiping cloth storage Ok. Limit the quantity of cloths being used. - Food Storage: Discussed. Thawing procedures reviewed. All items are to be stored in covered, food grade containers. Use of saran wrap discussed. Cooked food items are to be kept stored above raw items. - Sanitary Facilities: Area in front of handsink is to be kept free of debris. - Chemical storage: Spray bottles are to be clearly labelled. - Staff hygiene: Discussed. - Pest Control: An active pest control program is currently in place. Monitoring conducted. - Structural: - Sanitation: Facility is to be kept clean and organized at all times. Ceiling tiles/vents are to be cleaned routinely. - Meat slicer cleaning and disinfection discussed. - Ice machine cleaning and disinfection discussed. - Garbage, Composting, Recycling and Oil Disposal: All items are to be kept stored in covered, food grade containers. - FoodSafe trained staff noted. - Food Safety Plan and Sanitation Plan are on site. Generic flowchart posted. Bar - Temperature Control: Ok.. - Mechanical Dishwasher: Low Temperature: (chlorine): Ok. - Sanitation: Deep cleaning of hard to reach areas are to be conducted regularly. - Equipment: Interior Bar cooler deteriorating. Surfaces pitted. Thorough cleaning or replacement required. - Staff Hygiene: As discussed. - Sanitary Facilities: Ok - Ice bin cleaning and disinfection discussed. Upper Bar/Storage: - Upper Bar is not being utilized at this time. - Mechanical Dishwasher: Must be operating according to manufacturers specifications prior to use. Service before being utilized. - Storage Room: Is to be kept clean and organized. Any/all unused items (ie: Meat slicers) are to be removed to free up space. Cleaning of "hard to reach" areas is to be conducted routinely. (ie: Behind/under equipment) - Pest Control: Monitoring required. Pest control reports are required to be kept on site.