INSPECTION REPORT Health Protection DSEA-BG3UDD

PREMISES NAME Judge Begbie's Tavern		Tel: (604) 657-2271 Fax:
PREMISES ADDRESS 609 Columbia St New Westminster, BC V3M 1A7		INSPECTION DATE September 16, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Paul Minhas		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 2 issues; - ice machine well requires some cleaning and sanitizing - dirty utensils stored on magnetic knife rack in kitchen Corrective Action(s): Both items cleaned and sanitized. ensure that all tools and ice machine is maintained in a sanitary condition. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on site does not have FOODSAFE level 1 certification. Corrective Action(s): minium 1 staff member with FOODSAFE level 1 certification required on site at all times of operations Violation Score: 1

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (2C), prep cooler (1C), and undercounter coolers (3C and 3C) measured < 4 degrees C =downstairs upright freezers remvoed and upstairs upright freezer (-23C) measured < -18 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface, glasswasher measured >12.5 ppm chlorine at the dish surface =Sanitizer solution at 200 ppm QUATS available in spray bottles =General sanitation was satisfactory at the time of inspection, though some cleaning required around baseboards and some utensils. ensure that the facility is maintained in a sanitary manner. =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered. =No evidence of pest activity noted at the time of inspection, permit posted in a conspicuous location