Fraser Health Authority



INSPECTION REPORT
Health Protection
DSEA-AVGV2F
PREMISES NAME
Hop & Vine Neighbourhood Pub		Tel: (604) 421-1092
Fax:
PREMISES ADDRESS
9 - 1601 Burnwood Dr
Burnaby, BC V5A 4H1		INSPECTION DATE
January 29, 2018		TIME SPENT
1 hour
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
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
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 2 packs of ham stored on the top of the prep cooler's inserts. Products measured 20 degrees C
Corrective Action(s): Discarded. Ensure that all cold potentially hazardous foods are stored <4 degrees C at all times.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
304 - Premises not free of pests [s. 26(a)]
Observation: rodent droppings found in the following areas;
-on shelving underneath hot holding equipment
-underneath shelves in the dry storage

REPEAT OBSERVATION: Shredded foam/insulation found along wall in the walk-in cooler adjacent to the walk-in freezer.
Corrective Action(s): Remove the rodent droppings and clean/sanitize areas thoroughly.
Remove the shredded foam and fill holes. Rodent proof this area by sealing holes.
Violation Score: 3

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

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (4C), prep coolers (1C and 2C), and bar cooler (4C) measured < 4 degrees C. small mini fridge in kitchen only used for storage of non-potentially hazardous salad dressings.
=undercounter freezer (-22C) and walk-in freezer (-19C) measured < -18 degrees C
=Au jus hot holding (83C) and gravy hot holding (88C) measured >60 degrees C
=Low temperature dishwasher measured >50 ppm chlorine at the plate surface
=Bar area glasswasher measured >12.5 ppm iodine at the glass surface
=Sanitizer solution at 200 ppm QUATS available in spray bottles
=Dedicated prep sink available for food preparation
=General sanitation has improved however hard to reach areas have build up of food debris. Ensure that cleaning is conducted thoroughly on a routine basis.
=Ice machine and deli slicer was maintained in a sanitary manner
=Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry.
=Permit posted in a conspicuous location, however permit out of date. Fraser Health Authority to provide new permit.

City of Burnaby alcohol consumption during pregnancy sign provided to operator. Ensure that signs are posted in all washroom facilities