INSPECTION REPORT Health Protection MLOO-BL3QNR

PREMISES NAME Triple Play Pub		Tel: (604) 392-7938 Fax: (604) 392-7939
PREMISES ADDRESS 45975 Wellington Ave Chilliwack, BC V2P 2C6		INSPECTION DATE January 22, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jo-Ann Thompson		NEXT INSPECTION DATE January 27, 2020
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 = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Equipment, dishware, utensils, etc. are inadequately sanitized due to dishwasher not working properly. 2. Quat sanitizer dispenser is not supplied with Quat sanitizer. Corrective Action(s): 1. Prepare 100 ppm bleach sanitizer in nearby sink (1/2 cap per 1L water). After washing equipment, dishware, utensils, etc. in the dishwasher, manually sanitize by submerging in the bleach sanitizer for 2 minutes. Allow them to air dry before using. 2. Prepare 100 ppm bleach sanitizer in spray bottles for sanitizing food prep surfaces (1/2 cap per 1L water). Use these until Quat sanitizer is available. ***Confirm concentration of the sanitizer using test strips. Bleach sanitizer must be prepared fresh regularly to maintain concentration. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher in the kitchen is unable to dispense 50 ppm chlorine residual. 0 ppm detected. Corrective Action(s): Repair dishwasher so it is able to dispense 50 ppm chlorine residual. Violation Score: 9

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (walk-in, prep, bar) are ≤ 4°C - Stand-up freezer is ≤ -18°C - Hot holding units are ≥ 60°C - Glasswasher is available. 50 ppm chlorine residual detected. - Ventilation hood is maintained - Ice machine is maintained. Ice scoop is stored properly. - Dry storage is maintained - No signs of pests observed during inspection - Premise is well lit - Permit is posted Note: - Chlorine test strips are available. Ensure the dishwasher is tested (50-100 ppm chlorine) at least daily and a log is maintained.