INSPECTION REPORT
Health Protection
KSTE-B9RUG2

PREMISES NAME
Frog & Nightgown Pub
Tel: (604) 464-1949
Fax: (604) 464-1363
PREMISES ADDRESS
1125 Falcon Dr
Coquitlam, BC V3E 2G2
INSPECTION DATE
February 26, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Jim Egerton
NEXT INSPECTION DATE
March 01, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 23

Critical Hazards: Total Number: 3
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Multiple food contact surfaces are dirty:
- Inside shelves of all coolers and prep coolers
- Inside lids of prep coolers
- Handles and outer doors of all coolers/freezers
- Shelving units used to store clean equipment
- The knife rack used to store clean knives
**Correct by: IMMEDIATELY**
Corrective Action(s): Clean the above-mentioned areas thorughly. These areas should be cleaned daily.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Quats sanitizer dispenser was not sucking up chemical and therefore spray bottle had 0 ppm quats inside. Kitchen employee fixed the dispenser during the inspection. Spray bottle was emptied and refilled with 200 ppm quats.
Corrective Action(s): Obtain quats test strips to check concentration daily. Ensure that food contact surfaces are wiped regularly = at least every 4 hours and in-between tasks.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Front bar handsink is not equipped with paper towel. Staff must have a single-use method to dry hands.
**Correct by: IMMEDIATELY**
Corrective Action(s): Place paper towel at the bar handsink. Ensure that liquid soap and paper towel are always available for staff to wash hands on a regular basis.
Violation Score: 5


Non-Critical Hazards: Total Number: 2
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Lots of grease and old food debris observed underneath the kitchen grilling equipment. Grease and debris are pest attractants.
**Correct by: FRIDAY, March 1, 2019**
Corrective Action(s): Clean thoroughly underneath the kitchen grilling equipment. Increase the frequency of cleaning to ensure sanitation is maintained.
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: There are multiple areas in the kitchen that are deteriorating and therefore require correction. All surfaces must be smooth, durable and easily cleanable. Noted areas:
- Exposed wood is not acceptable. It must be painted. Observed at door to walk-in cooler/freezer, multiple shelving units for clean utensils/equipment throughout
- Hole underneath sink in second/prep room. This may encourage mould growth (exposed drywall) and pest harbourage.
- Cement flooring is not acceptable. This must be re-sealed with a waterproof coating for easy cleaning.
**Correct by: SIX MONTHS = August 26, 2019**
Corrective Action(s): Repair the above-mentioned areas.
Violation Score: 5


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

Comments

General Comments
All handsinks (other than the bar sink) equipped with hot and cold running water, liquid soap and paper towel
No signs of pests observed. Pest-control boxes observed; back door has a screen door attached.
Ice machine free of mould and rust *NOTE: Ensure that ice scoops are stored in a bucket that can be washed and sanitized every day (rather than placing on top of the ice machine)
Quats sanitizer at 200 ppm
Low-temperature dishwasher achieved 50 ppm chlorine at the plate level upon final rinse cycle
Iodine glasswasher achieved >/= 12.5 ppm iodine at the glass level upon final rinse cycle
All coolers operating at </=4 C; freezers at </= -18C; hot-holding at >/= 60C
General sanitation is adequate
Permit is posted with a valid decal
FoodSafe certified staff present *NOTE: All FoodSafe certificate without expiry dates have officially expired January 2019. All FoodSafe certificates now expire every 5 years. Please visit www.foodsafe.ca for more information on recertification
Items mostly stored covered and 6" off the ground. Please ensure that ALL food items are stored covered and 6" off the ground to protect from contamination.

**A follow-up inspection will occur on FRIDAY, March 1, 2019**

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: KSTE-B9RUG2
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.1 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment