INSPECTION REPORT Health Protection 226967

PREMISES NAME Friendly Mike's Pub		Tel: (604) 792-7717 Fax:
PREMISES ADDRESS 8247 Young Rd S Chilliwack, BC V2P 4N8		INSPECTION DATE July 27, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mike Yakimovich		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): -Fresh cut potatoe fries stored in a large bulk bin at room temperature. -While low risk, cut potatoes should still be store <4° until used. Corrective Action(s): -Current batch of fries moved to the cooler. -In the future, portion out cut fries so that if held at room temperature, they are used within 2 hours. Violation Score:

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): -Glass-washer dispensing iodine at >50ppm to glasses. -Iodine should be used at 12.5 to 25ppm. Corrective Action(s): -Adjusted during inspection and now dispensing iodine at 12.5ppm. Violation Score: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: -Prep cooler missing a thermometer Corrective Action(s): -Place an accurate thermometer in this cooler for daily temperature checks. To be corrected by next inspection.

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

Comments

-Hand-sinks have hot water, liquid soap and paper towel. -Coolers are <4°C -Freezers are <-18°C -Hot holding >60°C -Cleaning sanitizer = 200ppm bleach in buckets with cloths. -Dishwasher reaches 74.4°C at plates -Dry storage foods on shelving and bulk foods in pest-proof containers. NOTE: Keep temperature logs up-to-date to ensure coolers, freezers and hot holding units maintain adequate temperature.