INSPECTION REPORT Health Protection RSHA-CVKNWL

PREMISES NAME The Landing Pub & Liquor Store		Tel: (604) 946-2038 Fax:
PREMISES ADDRESS 5449 Ladner Trunk Rd Delta, BC V4K 1W6		INSPECTION DATE September 11, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Dave Fulks		NEXT INSPECTION DATE September 19, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Bar glass washer - no sanitizer detected. Chemical spray bottles not labelled. Wiping cloths not properly stored in a sanitizer. Meat slicer not cleaned/disinfected after use. Utensils are not permitted to be stored in a sanitizer on the prep lines. Corrective Action(s): Service Bar glass washer. Label spray bottles. Wiping cloths are to be stored in a sanitizer at all times. Meat slicer/sharpener is to be cleaned/disinfected after use. Refer to notes on proper utensil storage. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Large accumulation of food/grease debris noted throughout prep area. (ie: below/under equipment, ontop of prep/storage lines, below/under bar, etc) Corrective Action(s): Deep cleaning/degreasing is required. Pull all items away from walls - clean and organize entire facility. Remove ALL unused items to free up space. Effort is to be made to store all items off of floors. Violation Score: 9

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

Comments

The following methods are acceptable for storing in-use utensils:  In running water (e.g. dipper well).  In a container of water if the water is 60°C or greater and the container and utensils are cleaned and sanitized at least every 4 hours.  In a container of ice or ice water if the water is 4°C or less and the container and utensils are cleaned and sanitized at least every 4 hours.  Unacceptable methods for storing in-use utensils - Utensils should not be stored in a sanitizer solution. Use 200ppm Quats solution and make as per manufacturer's instructions - Change sanitizing solutions in sinks and buckets every couple of hours - Change sanitizing solutions in bottles daily - Use test strips to measure the concentration of sanitizer.