INSPECTION REPORT Health Protection AKAO-B3NRUW

PREMISES NAME Walnut Grove Pub & Bistro		Tel: (604) 513-8748 Fax: (604) 513-8749
PREMISES ADDRESS 20470 88th Ave Langley, BC V1M 2Y6		INSPECTION DATE August 15, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Khalid Musa		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies observed in the mop sink area and in the front bar. Corrective Action(s): Ensure to improve sanitation in the above areas. Clean any beverage spills immediatley and do not leave empty beer bottles. Clean all drains with hot water. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Beer walk-in cooler registered 7-8 degrees C at the time of inspection. All ready to eat pershable foods had been trasnferred to the sliding door cooler. Corrective Action(s): Repair or adjust the cooler so that it is able to maintain all foood products at 4 degrees C or below at all times ( Immediatley). According to the food handlers onsite, a repair reqeust has already been made. Violation Score: 3

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

Comments

Overall sanitation and organization has improved and is consistent with the previous inspection. However, some new mice droppings were noted in the dry storage room. *Ensure to check all areas of the premises especially dry storage room for evidence of mice. Clean and sanitize the floors to remove any new droppings. Provide more traps in areas of new activity. *Ensure to replace Quats sanitizer (Oasis 146) concentrate as soon as possible.Until then, use 1 oz or bleach per gallon of water to make 200 ppm chlorine bleach sanitizer for all food contact surface sanitizing needs. *No logs or records available for dishwasher chlorine sanitizer and Quats sanitizer from the dispenser. Daily logs must be kept for dishwasher final rinse chlorine reading and Quats sanitizer strength. Ensure that both test strips are easily accessible to employees. *Ensure to keep raw meats/ground meats away and below any vegetables or ready to eat food items. * Ensure that new employee completes her FOODSAFE training ASAP. FRP panels have been installed in the storage areas. Good. No items or equipment are currently stored on the floor. Good. Preparation cooler below 4 C. Sliding door cooler < 4 C. Deep freezers below -18 C. Hot holding of soups > 60 C. Dishwasher final rinse: 50 ppm chlorine at the plate surface. Bar washer iodine: 12.5 ppm at the glass surface. Liquid soap and paper towels available at the hand sinks. Temperature logs are up to date. Please continue to maintain the standards of sanitation and maintenance.