INSPECTION REPORT Health Protection SSZO-CT2UZ9

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 June 22, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Perry Tascona		NEXT INSPECTION DATE June 27, 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: High (≥30) Total Score = 40

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Numerous potentiall hazardous foods found storing in coolers that was not temperature checked prior to restocking. It is indicated standard practice is to turn off majority of coolers at main line at the end of the night, and turned back on the next day. However, temperatures of coolers are not 4oC before staff place potentially hazardous foods in coolers. No temperature log is maintained since June 20, 2023. These coolers include: -->8-compartment cooler at main cook line - 6.6oC air temperature; food temperature of steaks ranges from 8.1oC to 9.2oC. -->Top condiment cooler on left - temperature is never recorded for this cooler. Food temperature is measured at 7.1oC -->Top condiment cooler on right - food temperature is good; however, cooler temperature is not monitored. -->9-compartment cooler at salad/dessert section - air temperature is 8.7oC; food temperature is measured at 7.3oC. 2. Cut bell peppers are found in container at room temperature. It is indicated peppers will be fried along with jalapeno peppers. Food temperature is measured at 10.8oC. Corrective Action(s): 1. Do not store potentially hazardous foods in any coolers until temperature is proven to be under 4oC. All potentially hazardous foods will be discarded after 2-hour at room temperature, this would be around 5pm today. ALL cooler temperatures must be recorded, not just a select few. 2. Ice is added ath the bottom of the container. Ice should be placed all around containers to ensure food is maintained at 4oC or less. Having said that, use of ice is not a long term solution. A refrigeration unit is recommended. Violation Score: 25

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies are observed in dry storage area and bar area. Corrective Action(s): Connect with pest control and come up with control measures. Sanitation is usually key. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: While general sanitation is satisfactory, some food debris and pooling of water observed on floor under shelving racks in dry storage area (along the wall); the two prep tables outside of walk-in cooler (again along the wall); and area under "Cleaveland" ovens. Corrective Action(s): Clean the above mentioned areas. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Majority of coolers at main line is turned off at the end of the day, and turned back on the next day. Potentially hazardous foods found in coolers before the equipment is able to maintain temperature of 4oC or less. Half of the coolers in this facility is not being monitored or recorded in log. Corrective Action(s): Check all coolers and ensure coolers is capable of maintaining a temperautre of 4oC or less. Start recording all coolers. Violation Score: 9

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

Comments

Kitchen: 8-compartment cooler: 6.6oC **see violation noted above 6-compartment cooler: 3.7oC Top condiment cooler (left): 7.3oC **violation noted above Undercounter 1-door cooler: 2.0oC Undercounter 2-door cooler: 7.3oC **violation noted above Top condiment: 3.6oC Undercounter freezer (main cook line): -7oC Walk-in cooler: 3.4oC Walk-in alcohol cooler: 3.8oC Walk-in freezer: -16.8oC Salad/dessert bar: Stand up cooler: 0.2oC Undercounter cooler: 3.6oC Undercounter freezer: -16.8oC 9-compartment cooler: 8.7oC **violation noted above Bar: Wine cooler: 15.4oC (no perishable items in cooler) Misc 3-door cooler: 3.5oC Beer 3-door cooler: 3.2oC Hot and cold running water are available Liquid handsoap and paper towel are present at handwashing stations General sanitation is satisfactory Pest control company visits bi-weekly Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Undercounter dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Quats sanitizer in spray bottles are observed and at least 200ppm is detected Glass washer at bar reaches at least 12.5ppm iodine on plate Note: Ensure test strips are available to test sanitizer concentration.