INSPECTION REPORT Health Protection KLAI-CYQQRN

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 December 21, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Krista Hansen		NEXT INSPECTION DATE December 22, 2023
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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Pink organic buildup noted on three of the four soda dispenser heads. 2. One of the low temperature bar dish machines (closest to back of kitchen area) had no iodine detected at the plate level. Corrective Action(s): 1. At the end of the day, remove the removable parts, clean, scrub, rinse and sanitize the soda dispenser heads. Ensure no organic buildup is noted on the heads. 2. Do not use the identified bar dish machine. Fix the bar dish machine so 12.5 - 25.0 PPM iodine residual can be detected at the plate level to ensure dishes are being adequately sanitized after washing. In the mean time, only use the second bar dish machine or kitchen dish machine. Date to be corrected by: December 22, 2023 Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted today: Handwash stations accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4.0C or below. All freezer units were at -18.0C or below. Hot hold units were holding food above 60.0C. Food stored protected and in the proper storage hierarchy. Food contact items, e.g. can opener, cutting boards, knives, were noted sanitary and in good condition. General cleanliness in the kitchen is satisfactory. QUAT sanitizer spray bottles available throughout the kitchen and server areas - all noted with 400 PPM QUAT. High temperature dish machine was able to reach 191F at the rinse temperature gauge and 77.7C at the plate level during the rinse cycle. No signs of pest activities noted during the inspection. One of the bar low temperature dish machines (identified to staff) was detected with 12.5 PPM iodine residual.