BX Neighbourhood Pub - Inspection Report

Inspection Information:

This facility was given a high hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
203	Critical Food not cooled in an acceptable manner [s. 12(a)] Observation: (CORRECTED DURING INSPECTION) Beef barley soup made on August 10 had an internal temperature of 10.2° C and is cooled in a large plastic bucket. Operator explained that it is put into an ice bath , cooled then put into the fridge. Corrective Action: Shallow metal containers should be used because it allow food to cool quicker. A probe thermometer is required to check internal temperature. The Beef barley soup is to be discarded.
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: (CORRECTED DURING INSPECTION) Potentially hazardous food is stored in bar cooler at 6°C. Beef Barley Soup made on August 10 had an internal temperature reading of 10.2 °C. It was stored in a large plastic bucket container. Operator explained it is put into ice bath and put into the fridge Corrective Action: Milk products stored in bar cooler is moved to the walk in cooler. The beef barley soup is to be discarded.
212	Operator has not provided acceptable written food handling procedures [s. 23] Observation: Temperature of the cold and hot holding units are not properly monitored throughout the day. Corrective Action: Temperature of the cold and hot holding units need to be taken at least 3 times a day to ensure all units work throughout the day and recorded on monitor logs.
301	Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine has a build-up of filth inside Corrective Action: Clean the ice machine at least once monthly and increase the frequency as required
301	Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Deep fryers in the mobile unit are leaking oil and clothes are inside the deep fryer to soak up the oil. Many other items such as the stove, microwave and grill are due for repair and cleaning. Corrective Action: Deep fryer and other equipment needs to be repaired and maintained. Mobile unit needs a deep cleaning to address all the items within.
302	Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Inadequate sanitizing rinse solution in bar dishwasher. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution. Test strips were not in use by operator to verify sanitizer is working properly. Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair. Operator must use test strips to test daily or more often as per the sanitation plan of the kitchen.
302	Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The chlorine dishwasher has an acceptable amount of chlorine, but there is a large build-up of debris on the spray unit and panels of the dishwasher. Corrective Action: Operator must regularly monitor and clean up any build-up of debris on the spray units and panels of the dishwasher to ensure utensils and equipment are properly sanitized.
305	Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: The back screen door is not complete and does not seal out pest. The outside door from the kitchen has a buildup of cardboard and grease debris on the ground. This is a pest attractant and a slip hazard. Corrective Action: Operator must properly seal the back screen doors to prevent the entrance of pest. The cardboards needs to be flattened and disposed properly into garbage bins. Grease debris must be minimized and removed from the ground.
306	Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There is a large build-up of grease in the mobile units. The ceiling, walls, floors, equipment, doors, switches and outlets are not properly cleaned. The amount of grease on the light above the deep fryer can grow bacteria that can fall into cooked food. This is also a huge pest attractant. There are items stored below all the stoves that are contaminated. Corrective Action: A detailed sanitation plan is required to address each area of the kitchen. A guide for producing this plan will be dropped at the inspection tomorrow. The shelves should be emptied , cleaned and replaced if needed.
307	Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wood was noted in the mobile unit that is not cleanable. Many shelves were worn and no longer cleanable. Anything that is able to hold water is no longer cleanable. Corrective Action: Operator must replace or remove surfaces and materials that are not of suitable design and material intended to be used for food contact surfaces.
315	Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Many of the refrigeration units do not have thermometers. Temperatures above 4°C allows the growth of pathogenic bacteria or production of it's toxins. Corrective Action: Operator must get thermometers for each refrigeration units to properly monitor the temperatures.