Fraser Health Authority



INSPECTION REPORT
Health Protection
PKUR-CNGT95
PREMISES NAME
One 20 Pub and Grill		Tel: (604) 591-3519
Fax: (604) 591-3529
PREMISES ADDRESS
120 - 8037 120th St
Delta, BC V4C 6P7		INSPECTION DATE
January 26, 2023		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Michael Lehnert		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 = 6
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 seen behind the dishwasher, laundry machine and behind the shelf in the dry storage area (across laundry machine).
Corrective Action(s): Droppings should be removed daily and area sanitized. Sanitize all work surfaces before using.
Pest control services are in place.
Continue sealing all entry points and monitoring pest activity.
Correct immediately.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Ice machine is dirty. Dust around fans in walk-in cooler.
Corrective Action(s): Clean ice machine so that it is visibly clean and free of mold/mildew. Increase the frequency of cleaning the ice machine.
Fans should be kept free of dust/debris.
Correct by Feb 3, 2023.
Violation Score: 3

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

Routine Inspection

Walk-in cooler at 4 C or below. Raw meats stored at the bottom shelves - good. Ensure all food containers are protected from contamination by using food grade covers/lids.
Walk-in freezer at -12 C (note, should be -18 C).
Walk-in beer cooler at 4 C or below.
Prep cooler with inserts at 4 C.
Drawer cooler under grill was at 4 C.
Small cooler at 4 C or below and freezer underneath at -15 C (should be -18 C).
Hot held foods at > 60 C.
Hand sinks equipped with hot/cold running water, liquid soap and single use towels.
High temperature dishwasher registered at least 71 C on plate surface during final rinse.
Bar glass washer registered at 25-50 ppm for iodine. Concentration needs to be verified by staff routinely using test strips.
Surface sanitizer spray bottles - random bottles tested and all registered at 200 ppm for Quats.

Temperatures of coolers/freezers are not verified routinely. Ensure temperatures are taken daily and logs are maintained.
Cook temperatures of potentially hazardous foods such as chicken and beef are not verified. This temperature should be verified and documented.
Recommend using different color cutting boards for different products (meat, seafood, poultry, vegetables, and cooked foods) to reduce the risk of cross contamination.

**Use pest proof containers for the storage of flour in the dry storage area.**