INSPECTION REPORT Health Protection BWOI-BHAPP4

PREMISES NAME Maple Ridge Keg Steakhouse and Bar		Tel: (604) 465-8911 Fax:
PREMISES ADDRESS 20640 Dewdney Trunk Rd Maple Ridge, BC V2Y 3E5		INSPECTION DATE October 25, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ryan Van Boal		NEXT INSPECTION DATE October 31, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 36

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Soiled knives observed being stored in the knife rack. Corrective Action(s): Once knives have been used, properly wash and sanitize the knives before being returned to the knife rack. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: bleach container oberved being stored above the ice machine Corrective Action(s): Relocate bleach bottle. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Substantial food debris and grease observed below all cooking equipment and under the food preparation counters opposite the cooking equipment. Food debris observed on shelving below the microwave oven Spilled food observed on floor below shelving inside the walk in cooler Food debris observed on lower wall surfaces inside the walk in cooler Corrective Action(s): Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Detergent hose badly crimped at main dishwasher. detergent still being dispensed into wash cycle Corrective Action(s): Replace hose Violation Score: 3

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

Comments

Glasswasher at 130F and approx. 80ppm chlorine. Soap dispensed into wash cycle Bar monitoring logs being maintained Bar coolers at <4c Main dishwasher at 145F and approx. 80ppm chlorine. soap dispensed into wash cycle All kitchen cold holding equipment cold holding at <4c Ice machines are clean