INSPECTION REPORT Health Protection AKAO-BKVVYG

PREMISES NAME Walnut Grove Pub & Bistro		Tel: (604) 513-8748 Fax: (604) 513-8749
PREMISES ADDRESS 20470 88th Ave Langley, BC V1M 2Y6		INSPECTION DATE January 16, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Khalid Musa		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No chlorine detected durign the final rinse cycle of the dishwasher. Corrective Action(s): Repair or adjust the dishwasher so that at least 50 ppm chlorine is dispensed at the plate surface during final rinse cycle. New sanitizer bucket may be needed. In the meantime, all dishes coming out of the dishwasher must be sanitized manually by soaking in 100 ppm chlorine bleach solution ( 1 oz bleach per gallon of water). (Immediately). Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dust and food debris build up noticed on the shelves and the fan cover in the sliding door cooler. Some build up noted on the walls and fan unit of the walk-in cooler. Corrective Action(s): Clean all shelves and the fan cover in sliding door cooler. Clean walk-in coooler ( By January 17, 2019). Violation Score: 3

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

Comments

* Temperature and sanitizer logs are not done every day. No monitoring and recording is done on some days. Sanitizer concentration ( chlorine) in the dishwasher is not being recorded accurately. You must monitor and record temperatures for all cooler daily as well as chlorine sanitizer in dishwasher, quats sanitizer from the dispenser and iodine sanitizer in the glass washer daily. Staff must be re-trained on monitoring and recording procedures and this process must be checked/verified by the supervisors. * Do not store any food products on the floor (e.g. bags of onions). * Ice machine requires interior cleaning and sanitizing to remove minor slime build-up. You must empty the machine for proper cleaning and rinsing. * Improve lighting in the dry storage room. Walk-in cooler < 4 C Sliding door cooler < 4 C. Line cooler < 4 C. Upright freezer < -18 degrees C. Fume hood appears clean.Good. Bar coolers < 4 C Quats sanitizer at the dispenser tested 300 ppm ( Should be adjusted to 200 ppm) * Staff must report to ECOLAB if sanitizer levels are 400 ppm or higher. Iodophone sanitizer in the bar washer tested 25 ppm. Liquid soap and paper towels available at the hand sink. No signs of pest(s) noted at this time. General sanitation is satisfactory.