INSPECTION REPORT Health Protection DNGG-CZZRG6

PREMISES NAME Hop & Vine Neighbourhood Pub		Tel: (604) 421-1092 Fax:
PREMISES ADDRESS 9 - 1601 Burnwood Dr Burnaby, BC V5A 4H1		INSPECTION DATE January 31, 2024	TIME SPENT 1.25 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: - Rodent droppings observed in the following areas: - Dry storage room under shelving and around hot water tank. - Inside walk-in cooler. - Floor/ wall edges under kitchen prep sink. Corrective Action(s): - Remove droppings and thoroughly clean the above noted areas. - Use bleach solution (1 tsp chlorine bleach + 1 L water) on affected areas. - Ensure that spilled food is cleaned up as soon as possible to minimize potential pest attraction. - Ensure all areas of the premises are accessible for pest control service. - Follow all recommendations provided by your pest control company. [Correction Date: 07-Feb-2024] Note: - Weekly pest control services provided by a pest control company. Recent reports reviewed at time of inspection. Activity (while minimal) exists in premises. - Operator has installed flashing along floor/ wall edges in walk-in cooler, blocked holes with steel wool, and sealed large gaps in walk-in cooler to mitigate issue. Walk-in cooler is shared with another premises (divided by a chain link fence) that is not regulated and thus not routinely inspected. Operator demonstrated that they have worked with the operator of the other premises to seal large holes with steel wool. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Heavy grease and food debris accumulation noted under, behind, and between cooking equipment. - Garbage, moisture, and food debris accumulation noted under shelves and equipment in bar. - Heavy grease accumulation noted on walls behind cooking equipment. Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas. - Work on regularly maintaining a higher level of sanitation throughout premises to minimize potential pest attraction. [Correction Date: 07-Feb-2024] Violation Score: 9

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

Comments

- Handsinks and staff washroom sink are accessible and provided with hot and cold water, liquid soap and papertowels. **Provide a papertowel dispenser at handsink closest to kitchen entrance/ walk-in cooler. - Walk-In Cooler: 1C - Walk-In Freezer: -19C - Prep Cooler and Inserts (across from pizza oven): <4C - Prep Cooler and Inserts (across from grill/ fryer): <4C - Undercounter Freezer: -18C - Daily temperature records appear maintained and up-to-date. - Hot Holding: >60C **Proper Cooling Procedures for chicken wings reviewed: - 60C to 20C WITHIN 2 HOURS - 20C to ≤4C WITHIN 4 HOURS **Divide chicken wings into smaller batches during cooling process. Use shallow metal pans. - Food storage practices appear satisfactory. Food in dry storage and walk-in cooler are stored in tight-lid containers and/ or in original sealed packaging. Beer kegs in walk-in cooler are stored separately from food storage shelves. - 200 ppm QUATS used for sanitizing food contact surfaces. - Low Temperature Chemical Sanitizing Dishwasher: 100 ppm chlorine residual - Bar Glasswasher: 12.5 ppm iodine residual. Iodine test kit available to verify sanitizer concentration. - FOODSAFE Level 1 requirements in compliance. - Operator provided consent to receive inspection report via email.