INSPECTION REPORT Health Protection CPAK-BEMRNX

PREMISES NAME Keg Steakhouse & Bar (Scott Rd)		Tel: (604) 591-6161 Fax:
PREMISES ADDRESS 7948 120th St Surrey, BC V3W 3N2		INSPECTION DATE August 1, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Neil Maclean		NEXT INSPECTION DATE August 02, 2019
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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Individually packed foods in the cooler drawers had internal temperature ranging in between 11-12.5'C. Staff had advised all were packaged last night and placed in the walk-in cooler overnight-> transferred to this unit at 9-9:30am. All discarded at this time. Corrective Action(s): Ensure all cold potentially hazardous foods are stored at/below 4'C at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Cooler drawers under griddle had ambient air temperature above 4'C. 2) Door for the smaller mechanical dishwasher requires a repair. Currently a cart would be placed in front to have the door closed during cycle. Corrective Action(s): Ensure the cooler temperature is adjusted to/below 4'C. If not, call for service. Ensure to have the door repaired so that it closes properly. Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash stations adequately supplied with liquid soap, paper towels and hot/cold running water throughout (kitchen/bar). -Coolers operating below required temperature of 4'C, except mentioned above; Freezers operating below required temperature of -18'C. -200ppm Quats available in labelled spray bottles throughout. Automated dispenser at correct concentration. -High temperature dishwasher (Conveyor type) achieved 73.6'C at the plate level after final rinse. -High temperature dishwasher achieved 73.1'C at the plate level after final rinse. -General food storage practice excellent throughout. NOTE: Couple items in walk-in cooler require proper cover: cooked mushrooms and cooked meat. -Drink dispensing guns/holders satisfactory. -Bar glasswasher achieved minimum level of iodine >12.5ppm at final rinse. -Ventilation canopy hood serviced and maintained. -Traps in place. No evidence of pest activity observed at this time. -Professional pest control company contracted for regular visits. Recent report provided at this time. -Washroom handsinks satisfactory. General sanitation of the facility excellent, except the floor of dry storage area at the back. Ensure to clean the floor prior to the next shift. Please contact the health inspector for any questions or concerns.