INSPECTION REPORT Health Protection TCHN-CBPU7F

PREMISES NAME Kelly's Pub		Tel: (604) 543-4032 Fax:
PREMISES ADDRESS 112 - 7218 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE February 16, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jasmine Saini		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Soda gun nozzle observed to have build up. Corrective Action(s): Clean and sanitize soda gun. Recommended to have a checklist to ensure all areas are regularly cleaned and sanitized. Correct by: Immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Cardboard used to line floor of janitor room. Cardboard observed to be soiled. Staff mentioned it was due to water back up in area. 2. Build up of debris under barside sink. Area should be cleaned regularly to avoid potential attractant to pests. Corrective Action(s): 1. Remove cardboard and clean area. Cardboard is not made of an appropriate material for use as it can be a potentially harbourage point for pests (insects inside corrugated cardboard). Correct by: immediately 2. Remove debris and clean area. Recommended to develop a checklist for janitorial staff to go through to ensure all areas are cleaned. Correct by: August 16, 2022 Violation Score: 3

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

Comments

Routine inspection conducted Temperatures: Upright 1 door freezer: -20.8°C Prep table: 0.6°C Walk-in cooler/bar cooler: 0.4°C Hot holding unit (jus, gravy): 65.2°C Bacon time controlled; discarded after 4 hours Recommended to develop a time tracking method to ensure food is not used after 4 hours Sanitation: Handwash station equipped with hot/cold running water, liquid soap and paper towels Bleach sanitizer in spray bottle measured 200ppm chlorine at end of inspection in kitchen area QUATS sanitizer in spray bottle measured 400ppm Mechanical dishwasher measured 50ppm chlorine at plate level Glass washer measured 12.5ppm iodine Ice machine observed to be clean Laundry done on site Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General: No pest activity observed at time of inspection