INSPECTION REPORT Health Protection DSEA-BF2TYL

PREMISES NAME Kelly O'Bryan's		Tel: (604) 553-8388 Fax:
PREMISES ADDRESS 800 Columbia St New Westminster, BC V3M 1B8		INSPECTION DATE August 14, 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 = 15

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pre-portioned waffle cut fries left out at room temperature. product measured 10C Corrective Action(s): Moved to cooler units. Ensure that waffle cut fries are kept <4C until required for use. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prime rib stored in hot holder at 55C. temperature records indicate that the product must be maintained >60C (140F) Corrective Action(s): Keep all prime rib >60C at all times. 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): Low temperature dishwasher measured 0 ppm chlorine at the time of inspection. Bucket for sanitizer was empty. Corrective Action(s): Operator replaced bucket. Ensure that dishwasher sanitizer concentration is checked twice daily using test strips on site. Sanitizer solution must measure >50 ppm chlorine at the dish surface 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 measured < 4 degrees C =Walk-in freezer (downstairs to be checked next inspection) and undercounter freezer (-19C) measured < -18 degrees C =Soup hot holding (61C) and au jus (75C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface at the end of the inspection =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; Kitchen Manager JB FOODSAFE certification verified. =Permit posted in a conspicuous location