INSPECTION REPORT Health Protection VCHN-ARKQ2H

PREMISES NAME Sundowner Pub		Tel: (604) 591-7974 Fax:
PREMISES ADDRESS 11970 64th Ave Delta, BC V4E 1C8		INSPECTION DATE September 26, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 7 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Scoops for dispensing hot mashed potatoes and tongs for handling other food items observed stored in standing water. Corrective Action(s): Ensure all utensils are stored in a sanitary manner at all times. Store scoops and tongs in hot water (at or above 60 degrees C.) or in an ice bath (at or below 4 degrees C.) Staff rewashed utensils in low temperature dishwasher then placed in an ice bath. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Pro Quat sanitizer spray bottle 0ppm quats at time of inspection. Corrective Action(s): Ensure sanitizer spray bottle is refilled daily. An approved food contact surface sanitizer is required during operation. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): At the time of inspection squeeze bottle with dish detergent used at designated hand wash station. Corrective Action(s): Ensure all hand wash stations are provided with liquid soap (not detergent) and single use paper towels at all times. 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

Routine inspection: Reminder of cooling parameters: cool from 60 to 20 degrees C in 2 hours then from 20 to 4 degrees C in 4 hours. Use shallow pans, carve up large items, utilize ice baths and ice wands, etc. Temperature monitoring records to be maintained and available for review at all times. Dishwasher registers 50ppm chlorine during the final rinse cycle. Bar glass washer registers 12.5 to 25ppm iodine during the final rinse cycle. 200ppm dispensed at chemical dispensing station. Hand sink now provided with liquid soap and paper towels. Preparation cooler inserts at or below 4 degrees C. Lower section at 1-2 degrees C. Under the counter freezer at -10 degrees C. 2 door under the counter cooler at or below 4 degrees C. Walk in cooler at 4 degrees C. Soup and gravy hot held above 60 degrees C. Permit posted in plain view of the public. FOODSAFE requirements met at time of inspection. Freezers upstairs at or below -18 degrees C. Sliding glass door cooler at 3 degrees C.