INSPECTION REPORT Health Protection VIPP-B9MULN

PREMISES NAME Hop & Vine Neighbourhood Pub		Tel: (604) 421-1092 Fax:
PREMISES ADDRESS 9 - 1601 Burnwood Dr Burnaby, BC V5A 4H1		INSPECTION DATE February 22, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Debris still observed on back of meat slicer blade. 2. Debris and dried tomato peel observed between the blades of the small produce slicer. Black moldy debris was fully removed/cleaned. 3. Wiping rags were stored in sanitizing solution bucket but no sanitizing level detected. Corrective Action(s): 1 & 2. Clean/sanitize all parts and hard-to-reach areas of the meat and produce slicer more thoroughly (immediately or prior to use). 3. Chef replenished new sanitizing solution that was 200-400 ppm QUAT. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. No hot running water provided at the handwash station beside the cooking area. Chef stated that the hot water line was turned off to stop leakage. A work order has been placed for repairs. There is another functional handwash station available within the kitchen. 2. Debris build-up/deteriorating plastic dishwashing crates observed. Corrective Action(s): 1. Provide invoice/receipt when repair work is completed to EHO via email (1 week). 2. Replace with new crates when equipment cannot be effectively cleaned (3 days). Violation Score: 9

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

Comments

Items corrected from previous inspection VIPP-B97VJ2: - Proper cooling rate of cooked foods: fries 18C and cream soup 14C after lunch service. - Chef stated that salad prep cooler unit closest to the side wall was serviced, is looking for a new replacement. Foods stored in under compartment and inserts were 4C. Prep cooler lids were closed when not in use. Thermometer present in cooler unit. - Plastic milk crates removed, and not used as food storage, as containers to store clean utensils, nor as shelving. - Clean utensils/equipment stored in clean container at the dishwashing area. - Ice scoop stored in clean container by the ice machine. - Shelving in the kitchen where food contact equipment is stored was noticeably cleaner. - Food handlers were observed to wash their hands often and when needed. - Rusty metal shelving was replaced with a new one in the walk-in cooler. ***Ensure in-use utensils at the cooking area are cleaned/sanitized at least every 2 hours or as often as needed. ***Please clean the split pasta/debris under the shelving in the dry storage room.