INSPECTION REPORT Health Protection AKWN-BELTVY

PREMISES NAME Union Jack Public House And Carvery		Tel: (604) 522-9010 Fax: (604) 522 1188
PREMISES ADDRESS 525 7th St New Westminster, BC V3M 3L6		INSPECTION DATE July 31, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ken Yeung		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

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer for wiping cloths in the bar had a concentration that was less than 50ppm Corrective Action(s): Quats sanitizer shall be 200ppm and shall be changed regularly to ensure an appropriate concentration. Staff were instructed to change the bucket of quats in the bar. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Grime/mildew accumulation in the drip trap underneath the pop gun holder. Corrective Action(s): The drip tray shall be cleaned and maintained in a sanitary manner on a regular basis to prevent attracting flies. Date to be corrected: July 31, 2019 Violation Score: 3

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

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezers were less than -18 degrees Celsius. Hot holding units were over 60 degrees Celsius. Food storage practices appeared to be good. Organization of storage areas was satisfactory. Hand sinks were stocked with liquid soap and paper towels. All sinks equipped with hot and cold running water. Staff hygiene and food handling practices appeared satisfactory. Quats sanitizer spray bottle for kitchen had a concentration of 200ppm. Discussed with staff to ensure spray bottles for cleaners and disinfectants are properly labelled to describe the contents within. Glasswasher had an iodine sanitizer residual concentration of 12.5ppm. Low-temperature dishwasher had a chlorine sanitizer concentration of 100ppm.and a final rinse temperature of 65 degrees Celsius (as per min/max thermometer). General sanitation was satisfactory - except as noted above. No signs of pests.