INSPECTION REPORT Health Protection DNGG-CRETYM

PREMISES NAME Hop & Vine Neighbourhood Pub		Tel: (604) 421-1092 Fax:
PREMISES ADDRESS 9 - 1601 Burnwood Dr Burnaby, BC V5A 4H1		INSPECTION DATE May 1, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE May 08, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Internal temperatures of foods stored in prep cooler and inserts across from grill 7.2C to 10.6C Corrective Action(s): - Kitchen employee advised that food had been in unit for unknown amount of time. All food that was stored inside the unit were discarded at time of inspection. Food items included raw chicken meat, salmon portions, shrimp, bagged salads, sauces and condiments (tartar, sour cream, aiolis, chipotle, salsa, guacamole, assorted sauces and dressings, cheeses, cut vegetables. [Correction Date: Immediately] *Cold potentially hazardous food must be stored/ displayed at or below 4C. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Liquid soap and papertowels not available at kitchen handsink closest to walk-in cooler. Corrective Action(s): - Provide liquid soap and papertowels at above noted handsink. [Correction Date: Immediately] **Provide a papertowels dispenser and liquid soap dispenser at handsink. **Handsinks must always be fully accessible, and provided with hot and cold water, liquid soap and papertowels to facilitate handwashing practices. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: - Rodent droppings observed in the kitchen dry storage room, under the dishwasher area, and under the cooking line equipment. Corrective Action(s): - Remove droppings and thoroughly clean the above noted areas. [Correction Date: 08-May-2023] Note: Recent pest control reports reviewed. Reports identify rodent issues. Follow all recommendations provided by your pest control service technician. Maintain a higher level of sanitation, especially in hard to reach areas to minimize potential pest attraction. Fill gaps/ holes/ cracks to minimize potential pest entry. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Grease and food debris accumulation noted under, behind, and between cooking equipment. - Dirt and food debris accumulation noted under dishwasher area and under shelving units in bar. Corrective Action(s): - Thoroughly clean the above noted areas and all other surfaces and hard to reach areas. [Correction Date: 08-May-2023] Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Prep cooler unit (across from grill) door gaskets are not operational. Unit door therefore does not close tightly. Unit ambient temperature: 7.2C Corrective Action(s): - Repair and/ or replace unit - cold holding units must be capable of maintaining a temperature at or below 4C. - Kitchen manager advised that unit door gaskets have been ordered and are scheduled to arrive this week. - Do not use unit until it is capable of maintaining a temperature at or below 4C. [Correction Date: 05-May-2023] Note: Kitchen manager has proposed to store minimal quantity of condiments, sauces, dressings, and bagged salads on ice inside unit until it is repaired. No objections. Kitchen manager to ensure that internal temperatures of foods are ≤4C. Solution is temporary only until unit is repaired and in good working order. Violation Score: 3

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

Comments

- Handsinks (unless otherwise mentioned) are accessible and provided with hot and cold water, liquid soap and papertowels. - Bar Coolers: <4C - Walk-In Cooler: 1C - Walk-In Freezer: -20C - Prep Cooler and Inserts (across from oven): <4C - Undercounter freezer: -14C (food maintained in a frozen state) - Temperature monitoring records are maintained. **Ensure that corrective actions are taken when an issue is identified. If a cold holding unit temperature is noted to be higher than 4C, take immediate corrective actions.** - Hot Holding: >65C - Food storage practices appear satisfactory - food is protected from contamination. - Interior of ice machine and bar ice bin appears satisfactory. Ice scoops are stored in a separate clean container. - 200 ppm chlorine bleach sanitizing solution available for sanitizing food contact surfaces. - Low Temperature Sanitizing Dishwasher: 100 ppm chlorine residual - Bar Glasswasher: 12.5 ppm iodine residual. Iodine test kit available to verify sanitizer concentration. - FOODSAFE Level 1 requirement in compliance at time of inspection. Kitchen employee on shift has FOODSAFE Level 1. Note: Inspection findings reviewed with kitchen manager via telephone at time of inspection. Kitchen Manager requested that Inspection Report be emailed directly to them.