INSPECTION REPORT Health Protection JVIK-BGBN88

PREMISES NAME Trading Post Taphouse and Eatery		Tel: (604) 862-1909 Fax:
PREMISES ADDRESS 9143 Glover Rd Fort Langley, BC V2Y 1K7		INSPECTION DATE September 23, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Lance Verhoeff		NEXT INSPECTION DATE October 01, 2019
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: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Slicer observed w/ items stored ontop & in adequate cleaning - Dried foods debris Corrective Action(s): Ensure slicer is thoroughly wiped down & sanitized after each use. To be corrected immediately Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand sink at prep line is obstructed by small freezer Corrective Action(s): Re-locate freezer to ensure access to hand sink. To be completed by Oct. 01, 2019 Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Observed scoops' handles resting in food items (quinoa & cheese curds). Corrective Action(s): Scoops to be stored in a manner that protects foods from contamination. To be corrected immediately Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Observed several spray bottles without an appropiate label Corrective Action(s): Ensure all bottles labelled appropriately. To be completed by Oct 01, 2019. Violation Score: 3

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

Comments

Paper Inspection F236720 Note: Mop sink area to be organized. Recommend installing a pony wall to protect cutting boards from potential spray. Note: Provde an appropriate paper towel dispenser @ bar handsink Note: Extra cleaning required @ dish pit walls Note: Ensure all open floor/dry goods are placed in pest proof containers General food storage practices are good Dishwasher in kitchen and bar tested >71C at plate surface during rinse cycle All other hand sinks equipped Coolers <4C Temp logs maintained Sanitation plan & food safety plan in place Discussed foodsafe expiry - recommend creating a binder w/ certificates Hot holding >60C