INSPECTION REPORT Health Protection JKWK-BLS3SM

PREMISES NAME Keg In The Valley #125		Tel: (604) 855-9893 Fax:
PREMISES ADDRESS 2142 West Railway St Abbotsford, BC V2S 2E2		INSPECTION DATE February 13, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No soap or paper towels available at bar sink at the beginning of service. Corrective Action(s): Liquid soap, paper towels and running hot and cold water is required at all hand washing sinks to ensure staff hands are properly washed during service. Dirty hands can contaminate food and utensils. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bulk bin containers now have dedicated scoops. Some of the scoops are buried under the bulk product and the handles are now covered with food. Corrective Action(s): Ensure the store the scoops in a manner so it does not contaminate the staff's hands. The new scoops are good and just need to be stored properly. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Temperature gauges for wash and rinse cycle of commercial dishwasher do not work. The rinse cycle indicates temperature of 50C when it was detected at 71.2C at the plate. The temperature test was conducted 3 times and the temperature is incorrect on the gauge. Corrective Action(s): Repair this unit to ensure an accurate reading to ensure proper sanitization of dishware. In the mean time, use a manual dishwasher thermometer to test every shift. A minimum of 71C at the plate (inside the dishwasher) is required to ensure a safe service. Repair required in one week. Violation Score: 3

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

Comments

Premise in general is sanitary. No signs of pests at the time of inspection. Hot and cold water available. Food in general is protected from contamination with food grade lids, covers and dedicated scoops. After correction all hand sinks in use with liquid soap, paper towels and hot and cold running water. Ice machine/stations are sanitary with dedicated scoops. 200 to 300 ppm quat sanitizer in use in spray bottles. Dispenser at 400 ppm quat. Dish washer final rinse at 71.2 C at the plate according to min/max probe. Walk in cooler at 4C creams, walk in freezer at -18C breads. Food prep area units: #1 Salad 4C, #2 vegetables 3.0C, #3 chicken 4C, #4 seafood at 2.2C, steak station hot holding units all above 60C. Dedicated tongs for raw and ready to eat proteins. Dairy cooler at 3C. Service condiments are suspended in ice with dedicated scoops. Bar area: beer walk in cooler at 3.4C milk, white cooler berries at -16.2C, wine cooler at 4C. Temperature monitoring available for all holding units. Washrooms are sanitary with fully stocked hand sinks. Linens are laundered off site. Fresh linens are stored in a sanitary manner. Permit posted in visible location. Manager states the glass washer will not be reinstalled. A bar sink is now in place at the location.