Fraser Health Authority



INSPECTION REPORT
Health Protection
JCRH-BFGTS3
PREMISES NAME
Strikers Bar & Grill		Tel: (604) 299-9381
Fax: (604) 299-9381
PREMISES ADDRESS
5502 Lougheed Hwy
Burnaby, BC V5B 2Z8		INSPECTION DATE
August 28, 2019		TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
3 Months
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
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: - Hole in lower portion of wall under shelving where hot sauce and juice are stored (across from ice machine)
- Back door to kitchen open and screen door was broken/not in place
Corrective Action(s): - Fill hole to prevent places for pest harbourage [Correction date: 4-Sept-2019]
- Repair/replace screen door. Keep door closed until screen door is repaired/replace to prevent pest entrance.

Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: - Food splatter noted on wall adjacent to oven in kitchen
- Food spills/splatter (dry goods and soy sauce) noted in dry storage room
- Mouse excrement noted on shelving where pop bibs are stored which appear to be from past issues.
Corrective Action(s): - Clean up splatter/spills in areas noted above.
- Clean up rodent excrement. Sanitize surface and continue to monitor to ensure there is no current activity. If so, clean up and contact Pest Control Company.
[Correction date: today]
Violation Score: 9

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

- Overall sanitation is satisfactory (with the exception of areas noted above) and has improved since previous routine inspections.
- Handsinks in bar, kitchen and bbq area supplied with hot/cold running water, liquid soap and paper towel
- Coolers (with phfs) were operating at acceptable temperatures (4C or colder):
- Walk-in cooler 4C
- Line cooler (cook line) 3C
- Sliding door cooler 3C
- Pizza prep cooler 4C
- 3 door bar cooler 4C
- Mini bar cooler (for creamers) 4C
- Food in coolers stored in a manner to prevent contamination (ie. wrapped/covered; raw meat stored beneath/away from ready to eat items.
*Bar walk-in cooler (no phfs) 9C. Sign posted indicating storage of non-phfs only. 2 door undercounter cooler not plugged in/not in use for food storage; however used as a prep surface.
- Freezers were maintaining product in a frozen state:
- Walk-in freezer -18C
- 2 door reach in unit -17C
- Hot holding of potentially hazardous foods was at acceptable temperatures (60C or higher). Gravy 70C Au jus 78C
- Dishwasher was operational. 50ppm chlorine detected on dish after cycle
- Glass washer was operational. >50ppm chlorine detected on glass after cycle.
- Test strips present for checking clhorine residual for glasswasher and dishwasher. Maintenance department checking daily. *Record reading on log sheet
- Ice machine appears clean/maintained
*Some accumulation of grease noted on exhaust canopy. Decal indicates it is due for service 10-Sept-2019. Ensure this is completed according to schedule.
- Quats sanitizer solution present in spray bottle at bar. Concentration measured 200ppm.
- Wiping cloths in kitchen stored in quats sanitizer solution. Concentration measured 200ppm.
- Pest control contract in place. Traps in place for monitoring.
- Staff member in kitchen is registered for Foodsafe level 1 Aug. 31 as certificate had expired. Staff working in bar completed Foodsafe level 1 in 2015 to meet requirement. One staff member who holds a valid Foodsafe level 1 certificate (or equivalent) must be present at all times. Ensure adequate number of staff have completed the course to ensure coverage. Note: Certificates are valid for 5 years. Ensure Foodsafe level 1 refresher course is completed prior to expiry to prevent lapse in time of certification. See foodsafe.ca for additional information.
- Health permit posted