INSPECTION REPORT Health Protection 233932

PREMISES NAME The Reach Pub & Grill		Tel: (604) 465-7715 Fax:
PREMISES ADDRESS 300 - 20398 Dewdney Trunk Rd Maple Ridge, BC V2X 3C9		INSPECTION DATE April 12, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Justin Gallop		NEXT INSPECTION DATE April 20, 2022
INSPECTION TYPE Follow-Up
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning still required in hard to reach areas under all equipment Date to be corrected by: 1 week Corrective Action(s): Violation Score: 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1- Open areas into pizza oven still needs to be sealed off 2-New floor plans for kitchen layout area required Corrective Action(s):

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # 233817 of Apr-11-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Small amount of algae growths on the top portion of the ice machine Date to be corrected by: Today Correction: Ensure to thoroughly clean and sanitize the area to prevent from contamination Code 302 noted on Routine inspection # 233817 of Apr-11-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1-Wiping cloths for cleaning food contact surfaces found stored in a bucket with no sanitizer solution Corrected during inspection 2-Low temp dishwasher had no sanitizer residual after final rinse Correction: 1-Wiping cloths need to be stored in sanitizer solution at all time and change solution every 2 hrs/as needed to prevent microbial growths 2-Fix dishwasher so final rinse has a final rinse concentration of 50-100ppm chlorine Use two compartment sinks to manually sanitize dishes. Use either chlorine or quats @200ppm. Ensure to fill the sink with enough sanitizer solution to fully submerge all the equipment and utensils Code 401 noted on Routine inspection # 233817 of Apr-11-2022 Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1-No soap and paper towel available at the hand station in the bar area. 2-Hand sink is not easily accessible in the new salad prep area and gluten deep fryer at the back of the kitchen Date to be corrected by: Today Correction: Ensure hand sinks are always stocked with soap and paper towel, hot and cold running water and easily accessible. Code 402 noted on Routine inspection # 233817 of Apr-11-2022 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Bar staff did not wash hands between food handlings Correction: Ensure to always wash hands properly before and after food handling and after any possible contamination's to prevent form contaminating food.

Comments

Dishwasher had a final rinse of 100ppm Wiping rags were in 200ppm quat.*Use same principal up front at bar Hand sinks had liquid soap and paper towel, hot and cold water Ice machine has been cleaned All other items have been corrected