INSPECTION REPORT Health Protection LQUN-C5MTZN

PREMISES NAME Gillnetter Pub		Tel: (604) 941-5599 Fax:
PREMISES ADDRESS 1864 Argue St Port Coquitlam, BC V3C 5K4		INSPECTION DATE August 6, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 10, 2021
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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Foods in the u/c, assembly cooler (across from the deep fryers) was 8C. Bacteria can grow and muliply on food being stored above 4C. Corrective Action(s): Immediately relocate all perishable foods (proteins & dairy) from the cooler, into a cooler or walk-in-cooler that is 4C or colder. During the inspection, foods were relocated to the walk-in-cooler. Violation Score: 5

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Found frozen foods being thawed at room temperature on the counter in the food storage area in the basement. The manager explained that staff have been trained to thaw food in this manner. Bacteria can grow and multiply on the exterior surfaces of the thawed food, even though the centre is still frozen. Corrective Action(s): Immediately place all foods in the walk-in-cooler (in the basement) and only thaw foods below 4C in the cooler; under cold running water; in the microwave; or in a sink of cold water (the water is changed every 30 minutes). Foods shall go from the freezer directly into the cooler to thaw. Retrain staff on the proper method to thaw foods in the cooler. At time of the inspection, the manager placed all the food into the cooler. Violation Score: 5 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There is accumulated dust on the upper walls, ceiling, and HVAC system in the cooking area of the kitchen. the dust will fall into food as it is being prepared. Corrective Action(s): Clean and remove all the dust from the mentioned areas. **Correction date: Today** Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) The u/c, assembly cooler (across from the deep fryer) had a temperature of 8C. Foods held above 4C will allow bacteria to grow and muliply on it. 2) The glasswasher in the bar had [Cl2] between 100-200ppm. This is too high, there will be too much chlorine residue on the glasses which could make patrons ill when they consume a drink. Corrective Action(s): 1) Immediately relocate all perishable food items (proteins & dairy) into the walk-in-cooler. Call a maintenance company to repair the cooler, so it can keep food at 4C or colder at all times. At time of the inspection, foods were relocated. **Correction date: Aug. 10/21** 2) Immediately decrease the amount of chlorine sanitizer being injected into the rinse cycle so that the [Cl2] is 50ppm. Call a maintenance company to make adjustments. Until the company arrives, have staff rinse all glasses prior to use to remove any chlorine residual. **Correction date: Aug. 10/21** Violation Score: 3

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

Comments

A routine inspection was conducted, the following observations were made: - Bar coolers, kitchen prep coolers, assembly cooler across from the grill, walk-in-cooler in the basement were 4C or colder. - Kitchen prep freezer and basement fry freezer were -15C. - High temperature dishwasher had a rinse cycle temperature of 80C at the plate's surface, as per max/min thermometer. - Glasswasher [Cl2] was between 100-200ppm. - Hand washing sinks (bar and kitchen) were stocked with liquid soap, paper towels, and running hot and cold water. - Quats sanitizer in spray bottles had a strength of 200ppm. - General sanitation level is satisfactory. Improvement needed in the kitchen under equipment and the undersides of prep table, equipment and sinks. - No signs of pests. - All foods stored in food grade containers; covered; date coded; stored in groups with proteins separate or below RTE foods; and stored 6" off the floor on racks, shelves or platforms. - FIFO rules being followed. No expired foods in use. - FoodSafe certified staff present. - Communicable Disease plan in place and measure being followed, such as: Staff wear masks Patrons are seated by staff Patrons must remain at their table at all times Hand sanitizer stations available to staff and patrons. - Manager explained that kitchen expansion to occur later this year. Ensure to submit floor plans to our office for approval PRIOR to starting any renovations. - Discussed the results of the inspection with the manager. No signature obtained due to the pandemic.