INSPECTION REPORT Health Protection ATHP-BDHT5R

PREMISES NAME Hub Restaurant		Tel: (778) 238-7487 Fax:
PREMISES ADDRESS 344 - 800 Carnarvon St New Westminster, BC V3M 0G3		INSPECTION DATE June 26, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Michael Knowlson		NEXT INSPECTION DATE June 28, 2019
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: High (≥30) Total Score = 39

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bar glasswasher had 0 ppm Iodine. Both the wash solution and the sanitizer solution buckets were empty and no records were being kept. Corrective Action(s): Both containers were refilled and 12.5 ppm Iodine was achieved. Check daily and keep records. Staff on site were instructed on how to use the Iodine test strips. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Repeat violation: The bar handwashing sink has a clogged drain and was not in use. Corrective Action(s): Fix by Friday. This sink must be used for handwashing only, not for food prep or for emptying drinks. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: a) The hot water at the 2-compartment sink next to the dishwasher was turned off since it drips continuously when it is turned on. b) The walk-in cooler was not entirely closed since the latch above the door was broken. Corrective Action(s): a and b) Fix within one week. Violation Score: 9

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

Comments

-Paper copies of the temperature records are not available. An electronic system is in place, however, staff do not have access to it. Correct within one week. All coolers were < 4 C. All freezers were < -18 C. Ice and water mixture used for holding utensils on the line. Quats sanitizer solution was at 200 ppm. The dishwasher had 50 ppm chlorine. No evidence of pests, pest control records available on site. General sanitation was satisfactory.