Fraser Health Authority



INSPECTION REPORT
Health Protection
241588
PREMISES NAME
Dublin Crossing Irish Pub		Tel: (604) 575-5480
Fax: (604) 575-5490
PREMISES ADDRESS
101 - 18789 Fraser Hwy
Surrey, BC V3S 7Y3		INSPECTION DATE
August 4, 2017		TIME SPENT
3.5 hours
OPERATOR (Person in Charge)
Jennifer McCreath		NEXT INSPECTION DATE
August 08, 2017
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: Moderate (16-29) Total Score = 0
Critical Hazards: Total Number: 2
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Interior of ice machine (metal plate) contains a brown residue that needs to be cleaned off. Date to be corrected: Today
Corrective actions: Clean and sanitize ice machine according to manufacturer's directions. Interiors of all machines which store or process food should be routinely cleaned and sanitized to reduce the chance of contaminating food.

Corrective Action(s):
Violation Score:

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Multiple deficiencies were observed regarding proper sanitization:
(1) Two quaternary ammonium sanitizer spray bottles contained approximately 0ppm quats (one in kitchen and one in bar)
(2) Cloths used to wipe counters and cutting boards are not sanitized after use.

The following is required:
(1) Both quaternary ammonium spray bottles were replaced at time of inspection and contained 200ppm quats.
(2)Cloths were sanitized in quats solution and all food contact surfaces were re-sanitized prior to use again.

Corrective Action(s):
Violation Score:

Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Multiple utensils were stored in conditions which could cross-contaminate food:

(1)Tongs for meat,chicken and seafood were at stored in a container of water at room temperature along the cook line.
(2)Ice cream scoop were stored in a container of murky water.

Corrective actions: (1) Place original tongs in dishwasher. Obtain a new set of color-coded tongs and have a separate container for each pair of tongs. Ensure they are stored on ice at all times during use.
(2) Container of murky water was discarded and clean scoops were placed in a container of ice for use. Ensure that ice scoops are stored in ice at all times during use. Alternatively, a dipper well may be used.

Utensils must be stored in conditions that prevent the rapid growth of bacteria (e.g on ice).Colour -coded tongs cannot be stored together due to cross-contamination.

Corrective Action(s):
Violation Score:

304 - Premises not free of pests [s. 26(a)]
Observation: Multiple flies observed in back area of kitchen. Date to be corrected: 2017/08/18

Corrective actions: Consult with existing professional pest control company regarding further control measures for flies in back area. Flies which land on food over time may contaminate it with bacteria that could lead to foodborne illness.
Corrective Action(s):
Violation Score:

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Several areas of the restaurant need to be cleaned:
(1) Entrance of main cooler room contains residues of mould and grime
(2) Interior of bar cooler cabinets contain spilled drinks and broken glasses.
(3) Trays in bar area with beer and wine glasses are grimy and covered in dust. Date to be corrected: 2017/08/06
The following corrections are required :
(1) Clean the cooler room area to remove mould and grime . Using a bleach solution may assist in mould removal.
(2) Clean and remove spilled drinks and broken glasses from bar cooler cabinets. Wipe racks with a 100-200ppm bleach solution.
(3) Remove grime from trays and clean off dust buildup under bar counters.

The premise should be in sanitary condition to facilitate safe handling of food.
Corrective Action(s):
Violation Score:

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Stand-up cooler (left door) near front of kitchen does not shot properly due to broken rubber sealing at the bottom.
Corrective actions: Fix the seal to ensure that cooler door shuts properly. Date to be corrected: 2017/08/18
Corrective Action(s):

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

-All freezers at -18C or below
-Stand-up coolers, line coolers, prep coolers, and cooling wells and inserts were at 4C or below.
-All handwash stations supplied with hot and cold running water, paper towels, and liquid soap.
-Chemical sanitizer dispenser releases 200ppm quats.
-High-temp dishwasher achieves a final rinse temperature of 71.0 C at the plate.
-Quaternary ammonium spray bottles (with exception of the two noted above) were at 200ppm quats.
-Ventilation slats in canopy are clean and do not contain any rodents. Pest control logs are from past 3 inspections do not indicate any recent signs of rodent activity.
-Back receiving area is clean and uncluttered.
-Food storage and organization are good.
-Cooling racks and ice wands used to facilitate proper cooling.

Bar Area:
-Iodine glasswashers are functioning and have 12.5-25ppm iodine residual at the plate/glass.
-Ice in bar is clean and free of visible contamination.

Administrative:
-FOODSAFE : Manager on duty has FOODSAFE training.
-Temperature logs are present and up-to-date.
-Permit is visible from customer seating area.

Hygiene:

-Washrooms are sanitary and contain handsinks with hot and cold running water,liquid soap, and paper towels.
-Employees observed handwashing during inspection.