INSPECTION REPORT Health Protection NTRG-B9MQ82

PREMISES NAME Strikers Bar & Grill		Tel: (604) 299-9381 Fax: (604) 299-9381
PREMISES ADDRESS 5502 Lougheed Hwy Burnaby, BC V5B 2Z8		INSPECTION DATE February 22, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE February 27, 2019
INSPECTION TYPE Follow-Up
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: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # JCRH-B32TGQ of Jul-26-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: -Noted food debris/spills inside line cooler across from grill -Cutting board noted stored on top of mopsink Correction: -Thoroughly clean inside line cooler noted above. [Correction date: 27-Jul-2018] -Re-wash and sanitize cutting board. Do not store dishes on top of mop sink. This is not a clean surface. [Corrected] Code 301 noted on Routine inspection # NTRG-B9633Z of Feb-06-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Glasses were stored with the business ends touching the rubber perforated liner. Staff indicated that they have not been cleaned. The lids to the sandwich prep cooler was uncleaned. Correction: Clean and sanitize the liner on a regular basis. If they can not be properly cleaned and sanitized, remove the liner. Clean and disinfect the sandwich prep cooler lid. Code 302 noted on Routine inspection # NTRG-B9633Z of Feb-06-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The dough mixer had dough dried and caked up residues and appeared uncleaned. Staff mentioned that it is cleaned once a day. Correction: Clean and sanitize the dough mixer. Advised staff to clean equipment at least every 4 hours.

Comments

Follow-up to inspection report #NTRG-B9633Z. Code 301: Corrected. Manager indicated that the liners used for drying of glasses were cleaned in the dishwasher. Regular cleaning of liners to be completed at least 2 times a week as per manager. The lid to the sandwich prep and pizza prep cooler were cleaned. Code 302: Corrected. The dough mixer was cleaned and appeared satisfactory. Code 304: Corrected. Rodent droppings were removed and all shelves and floors were cleaned. Operator indicated that a pest-proof storage cabinet was built for storage of dry goods and to-go packages. Operator to paint the cabinet since it is made of raw wood to give a smooth, non-absorbent, durable and easily cleanable surface. (correction date: Feb 27, 2019) Code 305: Corrected: Door no longer had air gap. Operator indicated that the nail/screw was loose to the weather stripping and now repaired. Operator indicated new door clamps were installed to the inside door to improve the fit of the door. Code 306: Corrected. Major improvement to the sanitation of the entire premises, especially around the grill and fryer area: floors, grills and fryers, canopy, back wall surfaces. Some areas to work on is the back side of the grill and fryer (grease build-up can lead to a fire hazard). All other areas noted were cleaned. Note: The pop gun is moved from the above the sink to being hung at the front of the counter next to the ice sink with a separate line that drains the excess juice residues.