INSPECTION REPORT Health Protection AKWN-B9EU4U

PREMISES NAME Union Jack Public House And Carvery		Tel: (604) 522-9010 Fax: (604) 522 1188
PREMISES ADDRESS 525 7th St New Westminster, BC V3M 3L6		INSPECTION DATE February 15, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ken Yeung		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Splatter around the nozzles of the coffee dispenser. Corrective Action(s): Please clean the area around the nozzles and maintain in a sanitary manner on a regular basis. Operator started cleaning at time of inspection. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer in bucket (on cook line) was below 200ppm. Corrective Action(s): Quats santizer shall be maintained at 200ppm to ensure in-use wiping cloths are properly sanitized. Cook corrected at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in the middle of the bar was without liquid hand soap. Corrective Action(s): Hand sinks must be equipped with liquid hand soap at all times. Staff corrected at time of inspection. Hand sink was stocked with paper towels. Violation Score: 5

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

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

Code 302 noted on Routine inspection # 239342 of Jul-11-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Slicer is not cleaned properly Date To Be Corrected By July 12 2018 2) Dirty stainless steel bowls noted under the prep table next to a handwashing sink Date To Be Corrected By July 12 2018 3) Dough mixer splash guard accumulated food debris Date To Be Corrected By July 12 2018 4) Drink dispensing gun and its holder accumulated pop residue Date To Be Corrected By July 12 2018 5) Slush machine nozzle accumulated filth Date To Be Corrected By July 12 2018 6) Ice machine inside accumulated mildew, mould and rust Date To Be Corrected By July 12 2018 Correction: Clean and sanitize above noted equipment. Ice machine requires removal of mildew, mould and rusty parts 2) Sand down rust then paint with food grade paint 3) Replace ice machine Correction: Code 303 noted on Routine inspection # 239342 of Jul-11-2018 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: QUATS spray bottle noted at 50 ppm. QUATS dispenser noted at 150 ppm Date To Be Corrected By July 18 2018 Correction: QUATS sanitizer must be at 200 ppm. Dispenser unit may require professional service. Correction:

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezers were below -18 degrees Celsius. Hot holding units were over 60 degrees Celsius. Food storage practices were good Staff hygiene and food handling practices appeared satisfactory. Hand sinks (except as noted above) were stocked with liquid soap and paper towels. All sinks equipped with hot and cold running water. Quats sanitizer (spray bottles and buckets) except as noted above were 200ppm. General sanitation was satisfactory. Glasswasher iodine sanitizer residual concentration was 12.5ppm. The water temperature for the glasswasher was found to be around 5.5 degrees Celsius. The typical minimum water temperature for glasswashers is 24 degrees Celsius when utilizing iodine as the sanitizer. Recommend having glasswasher service company check the glasswasher to ensure it is operating properly. Hybrid commercial dishwasher had a chlorine sanitizer residual concentration of 100ppm and final rinse temperature of at least 61 degrees Celsius (as per min/max thermometer). Chemicals are stored in a safe manner. No signs of pests

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-B9EU4U
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Reviewed food product information for cooking oil, coconut breaded shrimp and onion rings. No compliance issues noted.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment