INSPECTION REPORT Health Protection JCRH-ARTUF2

PREMISES NAME Firefighters Social & Athletic Club		Tel: (604) 437-4347 Fax:
PREMISES ADDRESS 6515 Bonsor Ave Burnaby, BC V5H 3E8		INSPECTION DATE October 4, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 06, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Trays/containers of meat stored on walk-in cooler floor under shelving. Corrective Action(s): Store food items on shelving/racks 6" off of the floor. Correction date: Oct. 6/17 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: -No sanitizer detected in the rinse cycle of the upstairs (banquet) dishwasher and glasswasher. Equipment was not in use at the time of the inspection. Next event is Oct. 7/17. Corrective Action(s): -Adjust/repair equipment so that adequate sanitizer is dispensed in rinse cycle to sanitize dishes. Correction date: Oct. 6/17 Violation Score: 15

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

Comments

-General sanitation is satisfactory although some attention is needed in hard to reach areas ie. under equipment and at floor/wall junctions. Ensure sanitation plan/cleaning schedule addresses frequency and level of detail -Handsinks in both upper and lower kitchens and bar areas were supplied with liquid soap and paper towel -Quats sanitizer present in spray bottles for sanitizing food contact surfaces. -High temperature dishwasher in main kitchen met sanitizing requirement. Rinse temperature was 81C at the dish surface measured with min/max thermometer. -100ppm chlorine was detected from the main bar glasswasher rinse. Test strips present for checking sanitizer concentration. -Kitchen walk-in cooler was 2C. Foods in cooler were covered with plastic wrap or lids. Raw meat was stored beneath ready to eat items to prevent contamination. -Kitchen walk-in freezer was -10C -Line cooler was 4C (top) 2C (bottom) -Under counter cooler was 3C -Upstairs sliding door cooler was 2C -Bar coolers were 4C or colder. Bar walk-in cooler was 3C -Ice machines maintained in sanitary condition. -Hot holding of soup was 64C and hot holding of bacon 71C -Pest Control contract in place