INSPECTION REPORT Health Protection 259202

PREMISES NAME Royal Canadian Legion Branch #229		Tel: (604) 581-3441 Fax: (604) 930-6105
PREMISES ADDRESS 102 - 10626 City Pky Surrey, BC V3T 4C7		INSPECTION DATE July 13, 2023	TIME SPENT 2.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 3 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Mildew observed on the inside of bar area ice machine. Manager informed the ice inside is not used for drinks or food. Corrective action: Manager initiated cleaning procedure of the ice machine during the inspection. Ensure the ice machine is cleaned and sanitized before making ice to be used for food and drinks. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottles were not achieving effective chlorine or Quats concentration for sanitization of food contact surfaces. Corrective action: Staff emptied the spray bottles and filled them with Quats solution from the dispenser. Both bottles achieved 200ppm Quats with test strips. Ensure the sanitizer solution in the spray bottles is replaced as often as needed to maintain effective sanitization of food contact surfaces. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One spray bottle measured over 200ppm chlorine bleach when tested with strips. Corrective action: Ensure bleach solution used for sanitizing food contact surfaces does not exceed 200ppm to prevent chemical contamination of food or food contact surfaces. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The hood vents above the grill and fryers had excess grease buildup, dust and oil accumulation. Corrective action: Clean the hood vent baffles to prevent debris and oils from dripping onto food below. Date to be corrected by: July 20, 2023 Corrective Action(s): Violation Score: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): Glass door cooler in expo area lacked an accurate thermometer. Corrective action: Manager replaced the broken thermometer with a new one during inspection. Ensure all cold holding units have accurate (+/- degreeC) thermometers installed inside the unit. Corrective Action(s):

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

Comments

Comments Temperatures: All coolers measured at or below 4 degrees C (maximum 4C required). Stainless steel stand up freezer and walk-in freezer temperatures were satisfactory. All coolers (except one, see 315) and freezers were equipped with working thermometers. Hot holding soup measured over 60 degrees C with a probe thermometer (minimum 60C required). Sanitation: High temperature dishwasher measured 74.8 degrees C at the plate level after the final rinse (minimum 71C required). Quats sanitizer solution measured 200ppm at the dispenser. Test strips available. Glass dishwsher measured 100 -200 ppm at the dispenser. Test strips available. All handsinks in kitchen and staff washroom were equipped with hot and cold running water, liquid soap and paper towels. Food containers in coolers and dry storage were covered. Food under hot holding were kept covered and properly equipped with utensils not in contact with food. Sandwich cooler top was kept closed when not in use. No signs of pest activity. Pest control company monitors the premises. Discussed proper storage of raw animal products away from ready to eat food with kitchen manager. Overall sanitation of the dry storage are, kitchen and other areas were satisfactory. Administrative: Permit is posted in a conspicuous place. FoodSafe level 1 trained staff onsite (expiry Aug 1, 2023).