INSPECTION REPORT Health Protection JPAK-BC6TXF

PREMISES NAME Townhall Public House (Abbotsford)		Tel: (604) 746-2000 Fax: (604) 746-2004
PREMISES ADDRESS 33720 South Fraser Way Abbotsford, BC V2S 2C2		INSPECTION DATE May 14, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Andy Slinn		NEXT INSPECTION DATE May 17, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: 1. Observed a knife stored in between wall and prep table in the back 2. Shelves where clean cups are stored had accumulation of dust and other debris. Corrective Action(s): Required operator to clean and sanitize knife prior to re-use. All utensils must be stored in a clean and sanitized container/surface at all times. Operator is to clean and sanitize all shelves and have them cleaned regularly Date to be corrected by: Immediately Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Observed scoops for bulk food kept in the bins with food and handles were in direct contact with food Corrective Action(s): Required operator to store scoops separately, in a clean and sanitized container or have them hang in the bin where handles are not in contact with the food. Date to be corrected by: May 17 2019 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of grease, food containers and food debris noted under cooking equipment and in between equipment. Severe accumulation noted near deep fryer. This is a serious fire hazard as well as pest attraction. Immediate attention is required Corrective Action(s): Required operator to perform deep cleaning under and in between equipment. Regular and frequent cleaning is required. Operator is to create a cleaning plan to ensure that all parts of the food premises are cleaned as necessary. Date to be corrected by: May 17 2019 Violation Score: 9

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

Comments

Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks Ice machine kept in sanitary condition; ice scoop stored in separate container. Cutting boards that dont fit in the dishwasher are cleaned and sanitized with QUAT sanitizer Low temperature dishwasher in good working order; detected 100 ppm of residual chlorine at plate level after final rinse cycle Low temperature glasswasher in good working order; detected 12.5 ppm of residual iodine at plate level after final rinse cycle QUAT sanitizer available throughout the premises; dispenser in good working order, detected 200 ppm of QUAT All coolers at 4 C or lower; all freezers at -18 C or lower; daily temperature logs are kept and updated (twice a day) Hot holding units at 60 C or higher All utensils in continuous use kept in QUAT sanitizer bucket Beer lines are serviced regularly, No sign of pests noted at the time of inspection *Organization in the corner where the ice machine is, require attention.* **Noted a few cold potentially hazardous foods held at room temperature; these items measured to be at 8-10 C. Ensure to only take out small quantities of food during busy hours. Potentially hazardous foods must not exceed 2 hours at room temperature.**