INSPECTION REPORT Health Protection VTUR-BH2NSR

PREMISES NAME Highwayman Pub		Tel: (604) 859-3711 Fax: (604) 850-1220
PREMISES ADDRESS 32470 Simon Ave Abbotsford, BC V2T 4J2		INSPECTION DATE October 17, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: * Some clutter found on some shelving with both food equipment and personal items; also, some other storage areas had clutter and this can lead to cross contamination Corrective Action(s): * Ensure all storage shelving free of clutter and organized properly to reduce risk of cross contamination Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Some cleaning to be done on some food contact surfaces/shelving to remove build up of grime/debris Corrective Action(s): * Ensure food equipment and food contact surfaces also cleaned/sanitized regularly/daily Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: * Bread storage shelving has deteriorated and requires updating to food grade surfaces Corrective Action(s): * Ensure all shelving in proper working order and food grade types Violation Score: 3

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

Comments

* Dishwasher and glass washer final rinse had 50 ppm chlorine residual at plate/glass surface; Note: ensure dishwasher in kitchen is primed properly to allow adequate sanitizer to flow through sanitizer lines/system and to provide adequate concentration at dish surface (eg. 50 ppm chlorine residual) * Cold-holding units were 4'C/40'F or colder except at bar cooler where dairy product was being stored; it was 11'C-14'C; staff moved product to back of cooler; provide thermometer to check temperature of bar cooler * Hot-holding units were 60'C/140'F or hotter * Staff were wearing proper attire and hair protection * Hand washing facility had liquid soap and paper towels * Note: update pest control monitoring program; provide invoice for latest visit; install weather stripping at back door * Note: new shelving for microwave in place * Freezer units were -18'C or colder * Food was dated/labelled; ensure all food covered including in walk-in cooler too(eg. on cart, etc) * Sanitizer was available and at 200 ppm quaternary ammonium concentration * Monitoring records were available but not up to date in kitchen/bar; ensure temperature and cleaning monitoring records up to date; also, in bar, ensure bar sanitizer records up to date * Note: update Food Safe Level 1 certification; renew every 5 years * Cleaning improvements noted