INSPECTION REPORT Health Protection KLIU-CHRVG2

PREMISES NAME The Keg Steakhouse & Bar - Burnaby		Tel: (604) 294-4626 Fax: (604) 294-6878
PREMISES ADDRESS 4510 Still Creek Ave Burnaby, BC V5C 0B5		INSPECTION DATE August 29, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Perry Tascona		NEXT INSPECTION DATE September 06, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Several handsinks in the kitchen were lacking paper towels. Corrective Action(s): All empty paper towel dispensers were refilled at time of inspection. Handwashing stations must be fully supplied at all times including hot+cold water, liquid soap and paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Observed in walk-in cooler: > 1 tray of cooked chicken breast stored on the same bottom shelf next to a tray of raw chicken wings and below raw seafood. Observed in dry-storage area: > Bags of onions stored directly on the ground. Corrective Action(s): Reorganize stored foods so that cooked and ready to eat (RTE) foods are stored above raw meats and seafood. All food items must be stored at least 15cm off the ground. Date to be correted by: immediately. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Heavy presense of flies noted throughout the facility, particularily in the following areas: > Dry storage area > Bag n' box area Fly traps (sticky traps) have been installed by pest control however do not appear to be effective on their own. One trap noted above the handsink in the dry storage area is full to the point where it is no longer effective. Corrective Action(s): Contact pest control immediately for service. Replace all traps, add more if necessary. Provide an update to the undersigned regarding corrective actions taken or any recommendations provided by pest control. Date to be corrected by: September 6, 2022. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in the following areas: > Walk-in cooler: food debris noted under shelving units directly across from the door (vegetable storage) > Bar cooler: sticky residue on the ground under shelving units and on the wall directly below the fans. > Bag n' box area: moisture accumulation left on the floor as a result of mopping. > Dry storage area: food debris in the centre of this area, below shelving units and handsink. > Food prep area by walk-in: flour and other dry goods noted on dry good containers and storage shelf below the prep table. > Salad prep area: food debris under the prep table (next to drawer coolers), handsink and standup cooler. > Vent hood: mild grease accumulation noted along the cook line, particularly the section above the deep fryers. Corrective Action(s): Clean and sanitize above mentioned areas as per your sanitation plan. > Remove all food debris from the floors and walls. Ensure any sticky residue is removed as well. > Maintaining a high level of sanitation will help to prevent the presense of pests such as rodents and flies. Date to be corrected by: September 6, 2022. Violation Score: 9

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

Comments

Routine Temperature controls: > Walk-in cooler: 3.2C > Walk-in freezer: -20C > Bar cooler: 6C (non-potentially hazardous items only) > All line coolers measured 4C or colder. > Line prep freezer: -8C (all stored items remained frozen and solid to touch). > Salad area > Drawer coolers: 3C > Stand up cooler (dishware only): 1C > Prep cooler: 2.4C > Bar area > Far right glass cooler: -4C > Centre glass freezer: -11C > Far right 2 door cooler: 0C > Far left 2 door cooler: 10C (red wine only) > 3 door cooler: 3C > All hot held items measured at 60C or hotter. General: > Hot+cold water available. > Main dishwasher: 72.5C > Kitchen glasswasher: 72.9C > Bar glasswasher: 12.5ppm iodine > 200ppm QUATS sanitizer available. > Observed good thawing practice of frozen food. > Ice machine and ice wells maintained in sanitary condition. Scoops stored outside. > Pest control services provided by Steritech weekly (every Wednesday). Signature not obtained due to COVID protocols. Report printed and reviewed with manager on site.