INSPECTION REPORT Health Protection LORN-B97RG9

PREMISES NAME Landing Pub & Grill (Kitchen)		Tel: (604) 946-8411 Fax: (604) 946-2084
PREMISES ADDRESS 5449 Ladner Trunk Rd Delta, BC V4K 1W6		INSPECTION DATE February 8, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bob Irwin		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher final rinse did not contain any detectable level of sanitizer Corrective Action(s): Dishwasher sanitizer was replaced, machine was primed, and dishwasher final rinse then contained 50ppm chlorine sanitizer. Please ensure that you are using test strips and checking sanitizer level daily. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsoap dispenser contained bleach Corrective Action(s): Ensure that proper handsoap is available at handsink - instruct all employess which product to fill handsoap dispenser. Filling handsoap dispenser with bleach is very dangerous for staff. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: cleaning required beneath grills and fryers, and also ventilation hood Corrective Action(s): Ensure that ventilation hood gets cleaned by kitchen staff in between times when professional company comes to clean ventilation hood (i.e. if hood is cleaned every 6 months, have kitchen staff clean vent hood 3 months after the professional company has come). Clean grease behind and underneath cooking equipment Violation Score: 3

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

Comments

Sanitation in the kitchen, except for areas noted above, was adequate Coolers measured less than 4C Freezers measured -18C Hot holding measured 60C (two items were less than 60C, but were reheated thoroughly and put back into hot holding unit) Items are stored properly, covered and labeled, in coolers and freezers Quat sanitzer is available for surfaces. Do not store knives and tongs in quats, please use ice (as discussed, knives and tongs can be wiped first with wiping cloth, then stored in sanitizer)