INSPECTION REPORT Health Protection JAHN-AT6T5C

PREMISES NAME Triple Play Pub		Tel: (604) 392-7938 Fax: (604) 392-7939
PREMISES ADDRESS 45975 Wellington Ave Chilliwack, BC V2P 2C6		INSPECTION DATE November 16, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jo-Ann Thompson		NEXT INSPECTION DATE November 17, 2017
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 Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Observed food debris under large equipment (stove, fridge) in the kitchen. 2. Observed heavy grease buildup on the walls near the stove. This may attract pests. 3. Observed heavy dust accumulation on the cables in the kitchen and on the shelves under the handsink. Corrective Action(s): Clean the noted areas above. DATE TO BE CORRECTED BY: November 24, 2017 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Glasswasher in the bar did not produce any detecteable chlorine sanitizer at final rinse cycle. The manager on site called for repair immediately. Corrective Action(s): Ensure that the galsswasher is able to produce at least 50ppm chlorine before use. Violation Score: 3

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

Comments

> The wall along the handsink in the kitchen is deteriorating. The manager on site noted that drywall will be replaced and painted over. Ensure that the walls and the flooring in the kitchen are maintained in a manner that is smooth, non-absorbent and easy to clean. > Leaky plumbing noted at the bar handsink. The manager on site has called for repair. - Handsinks are maintained with hot & cold running water, liquid soap and paper towel - 200ppm QUAT sanitizer spray bottles present at multiple locations - Low temp dishwasher produced 100ppm chlorine at plate's surface - Observed some nails in a container placed on top of ice machine. They were removed from the kitchen immediately. Any nails or thumbtacks shall not be placed in food preparation area. - Good food storage practice was in place in general; however, observed produce stored next to where raw poultry was thawing. Keep raw meat/poultry away from other food products. - Temperature of all refrigeration units were adequate (<4C for coolers and <-18 for freezers) - Temperature of hot holding food was >60C