Fraser Health Authority



INSPECTION REPORT
Health Protection
JLEE-CFTUVP
PREMISES NAME
Duke's Country Pub		Tel: (604) 823-6431
Fax: () 823-6441
PREMISES ADDRESS
41582 Yale Rd
Chilliwack, BC V2R 4J3		INSPECTION DATE
June 28, 2022		TIME SPENT
1.75 hours
OPERATOR (Person in Charge)
Connie Bryce		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
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

General comments:
- Handsinks equipped with hot and cold running water, liquid soap and paper towels
- Quats surface sanitizer at 200ppm available
- Standing and chest freezers measured to be at -18C or lower
- Walk-in cooler for whole produce measured to be at 8C* (Ensure that chopped vegetables, which are a potentially hazardous food, are stored in a cooler that can maintain temperature of 4C or lower)
- Walk-in cooler and sauce prep cooler with the sauces measured to be at 4C. Foods are stored off the floor and covered.
- Hot holding units measured to maintain temperature at 60C or higher
- Staff presented a valid and current FOODSAFE level I or equivalent certificate
- Two compartment sink with sink plugs available for manual dishwashing
- High temperature dishwasher measured to be at 71.6C at the plate for final rinse
- Dry storage observed to be organized with foods covered and stored off the floor
- No pest activity observed during time of inspection.
- Chemicals stored in a separate and designated area away from food

Note:
1) Ensure that temperature checks are conducted twice per day and documented. Put working thermometers in each of refrigeration units
2) Monitor the temperature of the meat/ salad prep cooler and adjust when necessary. Keep the lid closed when not in use.
2) Monitor to ensure that the ice machine is maintained in sanitary condition with no mildew buildup