INSPECTION REPORT Health Protection LQUN-D68TUN

PREMISES NAME Mariner Brewing Company		Tel: (604) 467-4160 Fax:
PREMISES ADDRESS H - 1100 Lansdowne Dr Coquitlam, BC V3B 5E2		INSPECTION DATE June 14, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gilbert Desaulniers		NEXT INSPECTION DATE June 18, 2024
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Ceiling pipe has condensation on it, which will drip onto food contact surfaces, cookware, utensils, and/or food below it. This could contaminate food. Corrective Action(s): Wrap and insulate the exterior surface of the ceiling pipe so condensation doesn't develop or drip onto food contact surfaces, cookware, utensils, and/or food below it. **Correction date: June 18/24** Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: The outer wall and door frame of the prep kitchen has exposed, unsealed drywall and wood. These materials are not sealed or cleanable. Corrective Action(s): Finish these areas so the material is durable, smooth, level, sealed and cleanble. **Correction date: June 17/24** Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The high temperature dishwasher was not working and a part is on order. There is no safe and proper method to wash and sanitize dishware. Corrective Action(s): Fix the high temperature dishwasher so that the rinse cycle temperature reaches 180F (at the manifold) during each run. Recommended a max/min recording, waterproof thermometer is used daily to ensure the rinse cycle temperature is met. **Correction dat: June 17/24** Violation Score: 3

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

Comments

A routine inspection was completed: - New indoor "prep kitchen" was constructed as per approved floor plan. - Hand sink had running hot and cold water, liquid soap, and paper towels. - Eccolab chemical dispensing unit present to mix and dispense Quat sanitizer, dish soap, and multi-purpose cleaner. Test strips present for Quats sanitizer. - Floor was painted wood; and walls are FRP. All surfaces are durable, smooth, level, sealed, and cleanable. - Cooler was 4C; freezer was -17C; and thermometers present. - Head chef possessed a valid FoodSafe certificate. - Menu, FSP & SP approved. - Panini press will be removed from the front bar area and no longer used, as the menu no longer offers sandwiches. - Also did a quick walk-thru of future food truck on-site, that will be doing all the cooking of the food. ACTION Wrap/insulate the ceiling pipe in the prep kitchen to prevent condensation developing and dripping onto food and/or food contact surfaces. Fix the high temperature dishwasher, in the prep kitchen, so the rinse cycle reaches 180F (at the manifold) each times. Fix/seal the door frame and exterior wall of the prep kitchen so it is durable, sealed, and cleanable. Submit floor plans of the food truck. Ensure the capacity of the fresh and waste water tanks are provided on the floor plans. Submit Cleaning Schedule for the food truck. Ensure the schedule explains how, frequency, and where (location) the waste water tank will be emptied. Ensure all Plumbing Codes & Bylaws, and Metro Vancouver laws are being followed with respect this. Provide proof (inspection reports, stickers, licenses, etc.) that all required inspections by relevant agencies (City Fire Dept., Plumbing Dept, Technical Safety BC, etc.) have been completed on the food truck. A follow-up inspection to occur on June 18/24 to ensure all ACTION items have been completed**