Fraser Health Authority



INSPECTION REPORT
Health Protection
VCHN-CRPPFN
PREMISES NAME
Kennedy's Sports Pub Ltd		Tel: (604) 590-2366
Fax: (604) 590-6476
PREMISES ADDRESS
11906 88th Ave
Delta, BC V4C 3C8		INSPECTION DATE
May 10, 2023		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Sue Boyd		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
No
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): At the time of inspection bleach sanitizer solution prepared was well over 200ppm in concentration.
Corrective Action(s): Ensure all food contact surfaces are sanitized with 100ppm bleach. General sanitizer solution can be prepared by diluting 1 oz of regular unscented bleach to 1 gallon of water.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
104 - Permit not posted in a conspicuous location [s. 8(7)]
Observation: Permit to operate issued by Fraser Health not posted in a conspicuous location.
Corrective Action(s): If a replacment permit is required contact our billing department at 604.918.7507 or email HPBilling@fraserhealth.ca. Correct by May 31, 2023.
Violation Score: 1

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

Routine inspection:

2 compartment sink provided with liquid soap and paper towels.
Dishwasher registered 50ppm chlorine during the final rinse cycle.
Preparation cooler inserts and lower section at or below 4 degrees C.
Hot holding at or above 60 degrees C.
Sliding glass door cooler at or below 4 degrees C.
Hallway glass door cooler at or below 4 degrees C. 3 upright freezers at or below -18 degrees C.
Storage room freezers both at or below -18 degrees C.
Walk in cooler at or below 4 degrees C.
Staff have taken a FOODSAFE level 1 equivalent course.
Bar glass washer registered 50ppm chlorine during the final rinse cycle.
Hand sink provided with liquid soap and paper towels.
Under the counter cooler at or below 4 degrees C.

Reminder: monitor and record temperatures of all coolers, freezers, hot holding, and the chlorine concentration for the final rinse cycle in the low temperature dishwasher.