INSPECTION REPORT Health Protection KLIU-C5YVBN

PREMISES NAME The Keg Steakhouse & Bar - Burnaby		Tel: (604) 294-4626 Fax: (604) 294-6878
PREMISES ADDRESS 4510 Still Creek Ave Burnaby, BC V5C 0B5		INSPECTION DATE August 17, 2021	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Perry Tascona		NEXT INSPECTION DATE August 24, 2021
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: High (≥30) Total Score = 37

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food items stored in salad bar prep cooler measured above 4C. Probed tuna was 5.7C, shredded cheese was 6.1C. > All items were relocated to walk-in cooler. > Please ensure all cold potentially hazardous foods are able to maintain internal temperature of 4C or colder. Corrective Action(s): Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Roast beef in hot holding unit probed to be 54.4C. > Staff indicated they are typically heated up in the oven before transferred over to hot holding. > Reheat roasts immediately to 74C then place into hot holding to maintain at 60C minimum. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: > In walk-in cooler: tray of cooked chicken breasts were stored on same shelf next to tray of raw chicken. > In pantry: opened bags of dry goods stored on the ground. Corrective Action(s): > Re-organize food items so that raw foods are stored below cooked and other ready to eat items to prevent cross contamination. > Store opened bags of dry goods in pest proof containers. Date to be corrected by: immediately Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas need cleaning: > Liquor cooler in the back left corner by kegs - floor is sticky > Pantry area - spilled flour on the floor > Deep fryer - food debris on floor > Walk-in cooler - water pooling in the right corner by the door Corrective Action(s): Clean and sanitize above mentioned areas. Maintaining a sanitary premise will help to prevent the presence of pests. Date to be corrected by: August 24, 2021. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Several prep cooler door gaskets in salad bar area appeared to be covered in black residue. Corrective Action(s): Remove and clean the black residue or replace gaskets. Date to be corrected by: August 24, 2021. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooling unit in salad bar had air temperature of 8.7C (undercounter portion) Corrective Action(s): Service cooler so it is able to maintain air temperature of 4C or colder throughout the entire unit. Date to be corrected by: August 24, 2021. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Wall junction outside walk-in cooler is allowing water to seep into the cooler while cleaning occurs in the kitchen. Significant amount of water was noted pooling inside the cooler. Corrective Action(s): Repair the wall junction so that water from cleaning the kitchen does not enter the walk-in cooler. There is potential for waste water to contaminate stored food. Date to be corrected by: August 31, 2021. Violation Score: 3

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

Comments

Routine - All cold holding units at or below 4C (except for above mentioned violation in salad bar). - All hot holding units at or above 60C (except for above mentioned violation regarding roast beefs). - Handsinks supplied with hot+cold water, liquid soap and paper towels. No obstructions. - Noted staff practicing proper hand hygiene - Undercounter glasswasher: 72.9C at the plate - High temperature dishwasher: 73.3C at the plate - Glasswasher at the bar: 12.5 iodine - Stored foods in coolers were covered to protect from contamination - 200ppm QUATS sanitizer available throughout the facility - Pest control services provided every 2 weeks by Rentokil **continue to follow all recommendations by pest control services - Grill is cleaned with a metal bristle brush - ensure the brush is not stored on the ground - Steaks are prepared on back prep table - table is cleaned and sanitized between uses - Meat slicer in sanitary condition - ensure it is cleaned and sanitized between every use - Ice machine in good condition, scoop stored in sanitary manner - Staff on site have valid FOODSAFE **ensure all food contact surfaces (including tongs, knives and cutting boards) are cleaned and sanitized every 4 hours or as often as they are used.