INSPECTION REPORT Health Protection AKAO-B8VTKV

PREMISES NAME Brogan's Diner		Tel: (604) 532-0776 Fax:
PREMISES ADDRESS 9 - 20555 56th Ave Langley, BC V3A 3Y9		INSPECTION DATE January 29, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Shannon Wegner		NEXT INSPECTION DATE 2 Months
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Corrective Action(s): Violation Score: 9

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

Comments

Follow up inspection to monitor compliance with Public Health Act order. The required cleaning and organizing tasks have been completed. The premises appeared clean and organized compared to previous inspections All food items were found to be stored off the floor in covered bins. Grease build up has been cleaned from the North wall. The premises is being monitored twice a week by a licensed pest control operator. No mice droppings observed in the potato storage area. Spray foam has been used extensively to seal cracks and crevices in the premises. However, some mice droppings were noticed underneath the dry storage shelves, behind the double door cooler and behind the single door beverage cooler. Following actions must be taken to effectively address the mice issue. 1. Move the double door stainless steel cooler located in the hallway to clean droppings. Use bleach mop to sanitize the affected areas thoroughly. 2. Move the beverage cooler in the coffee area to completely clean all dropping behind and underneath the cooler. 3. Close approx. 4 inchs gap in the wall behind the newly installed sink. This gap could provide a hiding and breeding spot for mice. 4. Disassemble the entire lower shelf in the dry storage area to clean. Clean the spaces between shelves and base to remove food debris and droppings. 5. Clean and sanitize ( with bleach) all surfaces where droppings were found. 6.Continue cleaning the floor underneath the dishwasher line to remove any new droppings. 7.Remove the storage shelf near the back entrance of the restaurant to clean droppings underneath. 8. Remove any old items or junk that is not needed for the restaurant operation. ( e.g. old kitchen equipment and cushions etc from near the back entrance). 9. Daily inspections must be carried out to monitor for evidence of mice activity. Recommended creating a log sheet to keep track of different areas. 10. Keep on cleaning any grease build up from under the cook line on a daily basis 11. Re-organize the syrup concentrates and the motor so that all items and the bottom shelf of the table can be effectively cleaned 12. Remove old plumbing and its components from underneath the bar sink and refinish the floor. Further follow up inspections will be conducted.