INSPECTION REPORT Health Protection RSHA-CPASS9

PREMISES NAME Britannia Brewing Ladner		Tel: (604) 273-9379 Fax:
PREMISES ADDRESS 4821 Delta St Delta, BC V4K 2T7		INSPECTION DATE February 22, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Vince Morlet		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer not being cleaned/disinfected after use. Wiping cloths are not properly stored. Corrective Action(s): Meat slicer is required to be cleaned/disinfected after each use. Sharpener cover is to be removed. Wiping cloths - too many cloths noted lying around. Reefer to Wiping Cloth storage notes. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Single use towels are not being stored inside dispensers. (ie: staff washroom/kitchen handsink) Corrective Action(s): Single use towels are to be kept stored inside of dispensers preventing bare hand contact. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Temperature Control: Monitoring is required to be conducted. No concerns with temperatures noted this date. - Mechanical Dishwasher: High Temp. - Hot! - Bar Glasswasher (Low Temp - chlorine): Ok. Monitor the chemical storage reserves below the dishwasher daily. - Ensure all food contact surfaces are to be cleaned and disinfected after use or on a timely manner. (As discussed - salad tongs/bowels, etc.) All cleaned implements are to be stored in a manner as to prevent post contamination. (ie: dish pit vs storage s - Wiping cloth storage (Quat): Wiping cloths used on food contact surfaces are to be stored in a sanitizer at all times! Limit the amount of cloths being used throughout the facility. Cloths are to be completely submerged. - Use 200ppm Quats solution and make as per manufacturer's instructions. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. - Food Storage: Acceptable. - Sanitary Facilities: Refer to Violation Notes. - Chemical Storage: All items are to be stored in designated areas. Spray bottles are to be clearly labelled. - Staff Hygiene: Discussed. - Sanitation: Facility is to be kept clean and organized at all times. All items are to be stored in designated areas. Cleaning of "hard to reach areas" is to be conducted routinely. (Keg cooler/below and under bar, etc) - Structurally: No concerns. - Pest Control: Monitoring is required to be conducted. Nio signs noted this date. - Garbage, Recycling, Composting and Oil Disposal: Rear sidewalk: Storage area is to be kept clean and organized at all times. Any unused items are to be removed. All bins are to be kept covered. - Meat slicer cleaning and disinfection: Refer to Violation Notes. - Ice Machine: Cleaning and disinfection discussed. - Food Safe Trained staff are to be on site at all times. FoodSafe Equivalency - copy provided this date. - Corporate Food Safety Plan and Sanitation Plan is to be kept on site for reference and updated according to menu changes. Staff are to be properly trained. Generic Template provided.