INSPECTION REPORT Health Protection KLAI-CSMPFK

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 June 9, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Krista Hansen		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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Pink organic buildup noted on 2 bar guns' drink nozzle heads in the bar area. Corrective Action(s): **Issue corrected at the time of inspection** The nozzle heads were cleaned and sanitized during the inspection. Please remember to clean and sanitize the bar guns often, as indicated by your Sanitation Plan to prevent organic growth. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Noted an ice scoop stored directly within one of the ice bins in the bar area, with the handle in contact of the ice. Corrective Action(s): Remove the ice scoop and store properly with the handle extending out from the ice. The handle should never come into contact with the ice to prevent potential contamination. Date to be corrected by: Immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cold prep drawer noted along the cookline was at 44F during the inspection. As per the Kitchen Manager, it was measuring at 37F this morning when temperature was taken but he has noticed that the temperature has increased. He already called maintenance to have the compressor for this unit switched out. Corrective Action(s): **Issue corrected during the inspection** As per the Kitchen Manager, all cold food are stored away in the walk-in cooler at the end of the day, food are only brought out to the prep drawers right before they open their doors (items were just brought out during the inspection). All cold food in this unit were moved to another functioning cooler. Do not store any cold potentially hazardous food in this unit until it has been serviced. Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash stations (including staff washroom) accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units (except for one of the cold drawers along the line) were holding food at 4C or below. All freezer units were holding food at -18C or below. Hot hold units were holding food above 60C. QUAT sanitizer spray bottles noted available throughout the premises - 200 ppm QUAT detected (one in the kitchen area was noted slightly low, have Chef refill this one spray bottle during the inspection). Ice wands available for proper cooling. No improper dispensers used or stored within bulk food containers. High temperature dish machine was functioning properly. 77.3C detected at the plate level during the rinse cycle. Bar dish machines were functioning properly. Both noted with 12.5 ppm iodine residual. No signs of pest activities. Sanitation noted excellent. Cracked floor tiles that were noted in front of the beverage walk-in cooler and main dishwashing area have now been replaced - areas noted in good condition to allow for proper cleaning and sanitation. Chef's FoodSafe certificate is still active and verified - expires July 28, 2023. Keep up the great work. The kitchen is well organized and maintained in a high sanitary condition.