Fraser Health Authority



INSPECTION REPORT
Health Protection
BWOI-B94T63
PREMISES NAME
Townhall Public House		Tel: (604) 723-9771
Fax:
PREMISES ADDRESS
200 - 20690 Lougheed Hwy
Maple Ridge, BC V2X 2P8		INSPECTION DATE
February 5, 2019		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Andy Slinn		NEXT INSPECTION DATE
February 06, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections, Issue Correction Order
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: High (≥30) Total Score = 49
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Bar glasswasher only dispensing 7.5ppm iodine in final rinse. Must be a minimum of 12.5ppm
Corrective Action(s): Glasswasher is closed. Glasswasher cannot reopen until I conduct a followup inspection to verify it has been repaired.
All bar glassware to be washed in the main kitchen dishwasher.
Violation Score: 25

Non-Critical Hazards: Total Number: 2
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Floor below all cooking equipment requires cleaning especially below the deep fat fryers due to build up of spilled food product and grease.
Top side of dishwasher requires cleaning
Top and bottom of all sandwich prep coolers requires cleaning .

Corrective Action(s): Top side of sandwich coolers must be cleaned daily.
Violation Score: 15

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Hot water tap on one bar hand sink not working. This is an outstanding violation
Iodine test kit is out of chemicals. Premises currently has no means to test iodine concentration
Corrective Action(s): Purchase replacement chemicals for iodine test kit.
Violation Score: 9

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

All cold holding equipment cold holding at <4c
Hot holding at >60c
Main dishwasher at 125F and approx. 70ppm chlorine. Soap dispensed into wash cycle.
Ice machine is clean
Meat slicer is clean