Fraser Health Authority



INSPECTION REPORT
Health Protection
MLOO-BF2SVZ
PREMISES NAME
Roo's Pub & Grill		Tel: (604) 464-3030
Fax:
PREMISES ADDRESS
2962 Christmas Way
Coquitlam, BC V3C 4E6		INSPECTION DATE
August 14, 2019		TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Chris		NEXT INSPECTION DATE
August 21, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): General cleaner (orange) was being used for the purpose of sanitizing instead of the actual sanitizer (pink).
Corrective Action(s): Ensure the correct cleaning/sanitizing chemicals are being used. After cleaning food contact surfaces of visible food debris, ensure sanitizer (pink) is being used.
Violation Score: 15

Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 1. Sanitizer dispenser is unable to dispense the sanitizer at the correct concentration. The concentration was 50 ppm.
2. Prep cooler is maintaining ambient temperatures of 8C/46F.
Corrective Action(s): 1. Repair dispenser so it is able to dispense sanitizer at 200 ppm. Until repairs have been made, use a bleach sanitizer (1 teaspoon household bleach per 1L water).
2. Repair cooler so it is able to maintain ambient temperatures of 4C/40F. Move all potentially hazardous food to a working cooler.
Violation Score: 9

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
- Walk-in cooler is < or = 4C
- Freezers (walk-in, undercounter) are < or = -18C
- Hot holding units (soups) are > or = 60C
- Low temperature dishwasher is available. 100 ppm chlorine sanitizer detected at the plate level.
- 200 ppm bleach sanitizer is available in spray bottles (after correction)
- Dry storage area is satisfactory
- Ice machine is maintained. Ice scoop is stored properly.
- No signs of pests observed during inspection

Note:
- Ensure cleaning is being done regularly throughout the kitchen