INSPECTION REPORT Health Protection RLAM-BM7W2P

PREMISES NAME Romer's		Tel: (604) 917-0118 Fax:
PREMISES ADDRESS 7 - 101 Morrissey Rd Port Moody, BC V3H 0E6		INSPECTION DATE February 27, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jim Romer		NEXT INSPECTION DATE 6 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Quat bottles and quat buckets contained 50ppm quats at the start of inspection. 200ppm is required for quats. 2) Ensure wiping cloths are kept in sanitizer solution Corrective Action(s): 1) Refill quat containers with 200ppm quat 2) Store wiping cloths in sanitizer bucket. Date to be corrected: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies by mop sink. Contact pest control provider to provide recommendations on reducing fruit fly population Corrective Action(s): Contact pest control provider to provide recommendations to reduce fruit fly population. Reducing moisture accumulation is key. Date to be corrected: today Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Walk in cooler does not have thermometer equipped. Ensure all refrigeration units have accurate thermometers to ensure the temperature is monitored. Temperature gauge for walk in is broken. Corrective Action(s): Ensure all refrigeration units have accurate thermometers. Date to be corrected: today Violation Score: 1

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

Comments

-Routine Inspection -Handwashing sinks contain hot water, liquid soap, and paper towel -Coolers measured 4C or less: walk in cooler, 4 prep coolers, 2 grill coolers -Hot holding above 60C -Dishwasher measured 100ppm chlorine -Quat dispenser 200ppm quats -Front bar glasswasher 12.5ppm iodine -Dry storage is acceptable -Foods are covered and protected from contamination -Foods stored 6 inches off the floor -Ice machine is clean. Scoop handle does not come into contact with food. -Note: upstairs bar is not in use at this time