INSPECTION REPORT Health Protection DKAL-C6DRNT

PREMISES NAME Thirsty Duck Pub		Tel: (604) 526-6411 Fax:
PREMISES ADDRESS 606 12th St New Westminster, BC V3M 4J7		INSPECTION DATE August 30, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Harry Toor		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): White single door domestic cooler in the downstairs storage area was holding produce and unopened relish and cream based sauces at 10-15C. Corrective Action(s): The unopened sauces were moved to another cooler (label recommended refrigeration after opening). Whole produce was allowed to remain in the cooler. Ensure cold potentially hazardous foods are stored at 4C or below to prevent the growth of pathogens and/or build up of toxins that can lead to foodborne illness. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Bleach sanitizer spray bottle at the bar contained a very strong chlorine solution that caused the test strips to white out. 2) The glass washer had no detectable iodine levels after multiple cycles. Corrective Action(s): 1) The solution was diluted to achieve 100-200 ppm chlorine residual solution at the time of inspection. Too strong bleach solution can cause a chemical contamination of food and food contact surfaces. Obtain test strips to routinely check the concentration of the sanitizer. All counters are to be wiped down with water and then re-sanitized. 2) Stop the use of the glass washer. Use the dishwasher to wash glasses until it is repaired and achieves at least 12.5 ppm iodine at the glass surface after the final rinse cycle. Glasses were taken to the dishwasher. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) The scoop for ice was stored directly on top of the ice machine. 2) An opened can was stored in the cooler with leftover food contents. Corrective Action(s): 1) The scoop was taken for ware washing and a clean container was placed on the ice machine for sanitary storage for the scoop. 2) The food was transferred into a food grade container at the time of inspection. Storing food in opened cans can lead to a contamination as the metal oxidizes once opened and small metal particles can enter food through degradation. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) There was pooling water/moisture build up under the hand washing sink at the bar. 2) Plastic bags of garbage/recyclables were kept in the mop sink and around the laundry machine. 3) Preparation cooler shelves and seals had build-up of food debris and grease. Corrective Action(s): 1) Operator called the plumber at the time of inspection. Ensure the leaking pipes are fixed to maintain dry and sanitary conditions. Moisture build up can attract pests such as flies and allow for mould to grow. Date to be corrected by: 1 week. 2) Clear the clutter to prevent attracting pests. 3) Deep clean the facility to prevent cross-contamination of food. Cooler shelves, seals, and handles should be cleaned at the end of the day everyday to prevent build up. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Glass washer was malfunctioning. 2) Single-door domestic cooler was not maintaining adequate temperatures. Corrective Action(s): Have the equipment repaired. Date to be corrected by: 1 week. Violation Score: 3

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

Comments

Routine inspection of the food facility conducted. Temperatures: - Coolers at or below 4C with an exception of one domestic cooler *see violation above* - Freezers were at or below -18C. NOTE: the up right freezer by the meat cutting station downstairs has build up of ice on the shelves. This should be cleared up to maintain air flow inside the freezer. - Hot holding units were at or above 60C All units had functional thermometers. Sanitation: - 3 compartment sink was equipped with functional plugs. - High temperature dishwasher achieved 71C at the dish surface after the final rinse cycle. Monitor the temperature of the dishwasher regularly as it took multiple cycles to achieve 71C. - Sanitizer pails had 200 ppm chlorine residual solution. - Hand washing sinks were adequately equipped with hot and cold running water, liquid soap, and disposable paper towels. - Washrooms in good sanitary condition. - Ventilation hood in good sanitary condition. Storage: - Stainless steel racks are used for storage. - Chemicals are stored in a separate area away from food. - Food is stored at least 6" off the floor to facilitate cleaning. - Most items are covered when stored inside coolers. - Food grade containers are used. - Raw eggs are stored away from ready-to-eat foods to prevent cross-contamination. - Pest-proof dry ingredient bins are used. Ensure the lids are closed when the bins are not in use. Pest Control: - Facility is monitored by a professional pest control company. - No signs of pest activity noted at the time of inspection. - Tin cats were empty. Administration: - Staff have valid FOODSAFE level 1 certifications. Copies are on site. At least one certified staff member is always on site during operational hours. NOTE: Logs should be maintained to watch for temperatures. COVID-19 Safety: - Masks are mandatory as per the newest PHOs order. Violations discussed with the owner and staff on site. Signature not required due to the pandemic.