INSPECTION REPORT Health Protection KMLN-CWJV72

PREMISES NAME The Reach Pub & Grill		Tel: (604) 465-7715 Fax:
PREMISES ADDRESS 300 - 20398 Dewdney Trunk Rd Maple Ridge, BC V2X 3C9		INSPECTION DATE October 12, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Justin Gallop		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 5

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Watched staff members walking into the kitchen and put gloves on. Corrective Action(s): Must remind all staff to wash their hands before putting on gloves. Must use a sink in the kitchen and not the washroom sink. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # KMLN-CWASRA of Oct-04-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Wiping rags and spray bottles had 0 ppm quat. 2. knives were being stored between equipment 3. Slicer was put away with food debris still on it. Correction: 1. a) Switched sanitizer to new bottle, quats was 200 ppm after switch. Refill all spray bottles and wiping rag containers. 1. b) Ensure sanitizer levels are checked daily at the dispenser and recorded with the dishwasher. 2. Knives should be stored in an insert or on a magnetic strip to prevent contamination between uses. 3. Ensure all food debris is removed from equipment and dishes when items are put away after washing. CORRECT: today

Comments

- All food appeared to be covered when it was in storage - Prep cooler has been repaired today, residual water still needs to be wiped up. - Equipment appeared to be put away clean and sanitized NOTE: Knives are no longer stored between equipment, but in sanitizer. Use ice water to store knives and change when ice melts or water becomes too contaminated. Using sanitizer to store knives can lead to sanitizer transferring to food and cause poisoning or burning of the mouth.