INSPECTION REPORT Health Protection ALUI-B3MTVE

PREMISES NAME Rusty's Neighbourhood Pub		Tel: (604) 574-5512 Fax: (604) 574-5582
PREMISES ADDRESS 101 - 17770 56th Ave Surrey, BC V3S 1C7		INSPECTION DATE August 14, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vincent Dumas		NEXT INSPECTION DATE August 17, 2018
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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towels available at handsink in bar area. Corrective Action(s): Get paper towels and ensure they are always available in bar area. Proper handwashing stations includes liquid soap, hot/cold running water, and single service paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Knives stored in sanitizer solution in cooking area 2) Light bulbs in dish pit area don't have covers. Corrective Action(s): 1) Do not store utensils/knives in sanitizing solution. If the utensils are not properly air dried before being used in food, there could be potential chemical contamination of the food. 2) Obtain light covers for the bulbs immediately Correct by: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) buildup of dust on the ceiling tiles in the dish pit area 2) buildup of grease/debris on/behind surfaces of cooking equipmen Corrective Action(s): 1) Clean/vaccuum/remove dust from ceiling tiles to prevent it from falling onto clean dishes. 2) Remove grease buildup to prevent potential attraction source for pests. Correct by: Today Violation Score: 3

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

Comments

Handsinks in kitchen (not bar area) equipped with liquid soap, paper towels, and hot/cold running water Prep coolers across cooking line at 3 deg C, ensure that all food in the inserts in the prep cooler top area are used up within 2-4 hours. If not, they must be discarded. Do not fill the inserts to the top as you may not be able to finish all of the food in the inserts within this time period. Walk in cooler: 3.1 deg C Walk in freezer: -13 deg C All other freezers at -18 deg C or less All other coolers at 4 deg C or less Chemical dishwasher achieved 50 ppm chlorine residual after rinse cycle at dish level No signs of pests at time of inspection; back door was kept closed Foods in coolers are covered--> Raw meats are kept separate from ready to eat foods and vegetables, food products are date stamped. Quat sanitizer in spray bottles (purple solution) at 200 ppm Quats; located throughout kitchen and in bar area Bar Glasswasher achieved 12.5 ppm iodine residual Kitchen manager showed proof of FoodSafe Certification (expires 2019). Ensure that at least one staff at all times can show proof of FoodSafe Level 1 Certification. Permit with valid decal is available in front bar area--> post it in a visible location so public can see that premises is routinely inspected by Fraser Health