INSPECTION REPORT Health Protection MLOO-B23P9D

PREMISES NAME Triple Play Pub		Tel: (604) 392-7938 Fax: (604) 392-7939
PREMISES ADDRESS 45975 Wellington Ave Chilliwack, BC V2P 2C6		INSPECTION DATE June 25, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jo-Ann Thompson		NEXT INSPECTION DATE 4 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut lemons/limes and dairy creamers were stored in bar cooler measuring at 9-10C. Corrective Action(s): Move the cut lemons/limes and dairy creamers to an alternate cooler capable of maintaining 4C or below. Do not use the bar cooler for storing any perishable food items unless it is capable of maintaining 4C or below. Operator moved perishable items from the bar cooler to the blue sliding door cooler nearby. Date to be completed by: Immediately Violation Score: 5

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

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (walk-in, prep coolers) at < or = 4C - Freezer (stand-up) at < or = -18 - Hot holding units > or = 60C - Temperature logs for coolers and freezers available and maintained regularly - Low temperature dishwasher in use. Residual chlorine concentration measured at 50 ppm. - Glasswasher in use. Residual chlorine concentration measured at 50 ppm. - Quat sanitizer is available at 200 ppm in spray bottles - Food containers are covered and protected from contamination - Ice machine is clean. Ice scoop is stored separately. - Light fixtures in the kitchen are fitted with covers *Some FOODSAFE Level 1 certificates are approaching expiry date. Ensure recertification is completed before expiry date. In addition, staff certified in FOODSAFE Level 1 before July 29, 2013 must be recertified by July 29, 2018. *Pest control provides services monthly and currently treating ant activity. Clean floors with warm water and soap regularly to remove the chemical trails left by ants. Seal up any cracks/crevices to prevent entry of ants. *Ensure up to date pest control records are kept on site *Test the glasswasher with test strips at least daily and maintain a log *Paper towel dispenser at the kitchen hand washing station was not working at the time of inspection but is currently being repaired. A paper towel roll was placed by the hand washing station as a temporary measure. *Continue to clean regularly in hard to reach areas (ie. underneath and behind equipment)