INSPECTION REPORT Health Protection JFEN-BLSTLQ

PREMISES NAME Strikers Bar & Grill		Tel: (604) 299-9381 Fax: (604) 299-9381
PREMISES ADDRESS 5502 Lougheed Hwy Burnaby, BC V5B 2Z8		INSPECTION DATE February 14, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		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 = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Noted food debris on the outside of the storage containers in the dry storage area. 2) Noted food debris in between prep coolers and tables and also between the pizza prep cooler and the racking. Corrective Action(s): These areas need to be washed and sanitized. Continue to follow your sanitation plan. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Noted potatoes stored in boxes on the floor near the chemical storage area. Corrective Action(s): Ensure the potatoes are stored at least 6'' off the ground. Violation Score: 3

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

Comments

coolers@ 4C / 40F *thermometers present *temperatures checked daily liquid soap and paper towel provided at handsinks *review best handwashing practices with staff *reminder: handsanitizer does not replace handwashing when handling food / drinks Low temperature dishwasher @ > 50 ppm chlorine during the final rinse Glass washer @ > 100 ppm chlorine during the final rinse *test strips available on-site *records maintained daily QUAT sanitizer on-site for sanitizing surfaces, utensils and equipment *concentration from dispenser @ > 400 ppm. Note level to be adjusted today. *ensure manufacturer's directions are followed *QUAT test strips available on-site *QUAT sanitizaer provided in buckets for wiping cloths Ensure all food contact surfaces are washed and sanitized as needed or at least once every 4 hours while in use. e.g. knives, tongs, cutting boards General sanitation is satisfactory. Continue to follow your sanitation plan. More attention needed under and behind equipment and shelving Pest control services on-site weekly *no signs of pests noted at time of inspection