INSPECTION REPORT Health Protection DSEA-BMEVPS

PREMISES NAME Judge Begbie's Tavern		Tel: (604) 657-2271 Fax:
PREMISES ADDRESS 609 Columbia St New Westminster, BC V3M 1A7		INSPECTION DATE March 5, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Paul Minhas		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): small under counter cooler found to be unable to hold contents <4C. ambient temperature measured 9C. potentially hazardous foods moved to working cooler units and small cooler unit was adjusted. Corrective Action(s): Repair the cooler and ensure that the unit is able to maintain contents <4C at all times. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): soda wand next to the glasswasher found to have mildew build up in nozzle. o-ring seal was stretched and did not fit properly. Corrective Action(s): Taken apart and cleaned and sanitized. Ensure that the pop wands are taken apart and sanitized on a daily basis. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted in hard to reach areas such as underneath cooler units, underneath and around the dishwasher, and in corners, as well as around the handwash station Corrective Action(s): conduct a deep clean of the premises as well as around the faucet and handles of the handsink. this must be conducted on a more frequent basis. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: REPEAT OBSERVATION: kitchen staff (1) does not have FOODSAFE level 1 certification. Corrective Action(s): minimum 1 staff member with FOODSAFE level 1 certification required on site at all times of operations. Violation Score: 1

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

Comments

=BOH and bar handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (2C), prep cooler (2C), and undercounter coolers (3C and 8C) measured < 4 degrees C =downstairs upright freezers remvoed and upstairs upright freezer (-23C) measured < -18 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface, glasswasher measured >12.5 ppm iodine at the glass surface =Sanitizer solution at 200 ppm QUATS available in spray bottles =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered. =No evidence of pest activity noted at the time of inspection, permit posted in a conspicuous location note: operator must obtain test tube for iodine test kit. staff do not test iodine glasswasher's sanitizer concentration on a daily basis. Ensure to test twice daily.