INSPECTION REPORT Health Protection DSEA-B9MU9M

PREMISES NAME Kelly O'Bryan's		Tel: (604) 553-8388 Fax:
PREMISES ADDRESS 800 Columbia St New Westminster, BC V3M 1B8		INSPECTION DATE February 22, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jen McCreath		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Upright cooler shelves blocked with towels limiting air flow between top shelves and bottom shelf. bottom shelf items measured 7-9 degrees C average Corrective Action(s): Remove the towels to allow for proper air flow and refrigeration of all items in the cooler unit. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bar area handwash station at glasswasher missing liquid soap and paper towels. Corrective Action(s): Ensure that all handwash stations are stocked with liquid soap and paper towels at all times. Violation Score: 5

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

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

Comments

=Kitchen handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (3C) and all other coolers besides violation noted above measured < 4 degrees C =Walk-in freezer (downstairs) and undercounter freezer (-19C) measured < -18 degrees C =Soup hot holding (70C) and au jus (89C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Low temperature glasswashers (3X) measured ~12.5 ppm iodine at the glass surface =Sanitizer solution at 200 ppm QUATS available in spray bottles =Dedicated prep sink available for food preparation =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Ice machine and deli slicer were maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE expiry date. =Permit posted in a conspicuous location