INSPECTION REPORT Health Protection JCHY-CLWVWS

PREMISES NAME Donegal's Pub		Tel: (604) 584-2112 Fax: (604) 584-3580
PREMISES ADDRESS 12054 96th Ave Surrey, BC V3V 1W3		INSPECTION DATE December 8, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) David Cook		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed vegetable dicer and top meat slicer guard to have built-up of food debris. Corrective Action(s): disassemble, clean and sanitize aforementioned items. Vegetable dicer and meat slicer must be cleaned and sanitized after each use. AFter use ensure it is disassembled and put in the dishpit until it is able to be washed and sanitized. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Observed plates of food in the kitchen handwashing sink. Corrective Action(s): Ensure all handwashing sinks are well equipped with hot and cold running water, liquid soap, and a paper towels. Ensure all handwashing sinks are unobstructed at all times to ensure proper hand hygiene. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed tray of frozen meat being thawed under room temperature. Corrective Action(s): Transfer tray of frozen meat to the walk-in cooler. All frozen foods must be thawed under a cooling unit able to thold an air ambient temperature of 4C or lower or under cold running water. Violation Score: 1

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

Comments

Routine Inspection conducted today. Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine sanitizer bucket in the kitchen at 200ppm. QUATs sanitizer spray bottles measured at 200ppm at the front servicing area. Kitchen low-temperature dishwasher measured at 100ppm chlorine. Glasswasher measured at 200ppm chlorine. Stand-up cooler, preparation cooler, and walk-in cooler measured at 4C or lower. Chest freezers and stand-up freezers satisfactory. Overall kitchen is sanitary. NOTE: Clean underneath the cabinet next to the ice bin at the bar area. Patch underneath the cabinet to prevent debris build up. Clean and re-paint the wall in the walk-in cooler as the walls is starting to peel. Ensure that all food are not out at room temperature for prolong periods of time unless being dealt with immediately.