INSPECTION REPORT Health Protection KLAI-CM9QRP

PREMISES NAME Dublin Crossing Irish Pub		Tel: (604) 575-5480 Fax: (604) 575-5490
PREMISES ADDRESS 101 - 18789 Fraser Hwy Surrey, BC V3S 7Y3		INSPECTION DATE December 19, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Krista Hansen		NEXT INSPECTION DATE 6 Months
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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: > 500 ppm QUAT residual detected in the QUAT sanitizer containers and spray bottles in the kitchen and bar area during the inspection. As per the manufacturer's instruction, 200 ppm QUAT is required for this type of sanitizer. Corrective Action(s): Issue corrected in the kitchen during the inspection. Kitchen Manager diluted the QUAT containers and after the dilution, 200 ppm of QUAT was detected. Contacted the chemical company to adjust the concentration on the wall mounted dispenser. Bar Manager was aware of this issue as well and will be diluting the sanitizer spray bottles in the front of house area. Use the QUAT test strips that are available onsite and only use 200 ppm QUAT for sanitizing food contact surfaces. When a higher concentration is used, QUAT residual that are left over on the surfaces may get transferred to any food products that they come into contact with, causing a chemical hazard to the customers. Date to be corrected by: Immediately Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: 1 ant noted on the floor below the main dishwashing area (dirty side). Corrective Action(s): Continue to work with your pest control company to help with this pest issue. Close off any potential entry site to prevent ants from entering the facility. Date to be corrected by: Ongoing Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Spilled beverage noted within the 2 door reach-in cooler in the bar area - below register. 2. Dust buildup noted on the ceiling in the beverage walk-in cooler. 3. General debris and buildup noted on the floor in the bar area. 4. Dust buildup noted along the coil of the dish sink sprayer. Corrective Action(s): Clean and sanitize the aforementioned areas and maintain in a sanitary condition at all time. Date to be corrected by: December 22, 2022 Violation Score: 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1. Cracked floor tiles noted on the floor in front of the beverage walk-in cooler main entrance. 2. Missing floor tile and wall tile noted below the main dishwashing area. Corrective Action(s): Repair the aforementioned areas. All areas in the kitchen must be smooth, imprevious to moisture and easily cleanable. Date to be corrected by: To be evaluated during the next routine inspection. Violation Score: 1

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

Comments

Routine Inspection conducted today: All handwash stations, including staff washroom, were accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4C or below. All freezer units were at -18C or below. Hot hold units were holding food above 60C. General storage hierarchy and organization of food excellent. Proper scoops, with handles, were noted in used and stored for bulk food containers. High temperature dish machine was able to reach 77.9C at the plate level during the rinse cycle. Interior of the ice machine, deep fryers and fume hood noted in excellent sanitary condition. Bar dish machines were both noted with 12.5 ppm iodine residual. Kitchen Manager was onsite at the time of inspection - FoodSafe level 1 certificate verified - valid until July 28, 2023.