INSPECTION REPORT Health Protection BCUD-AC3UPH

PREMISES NAME The Barrel Public House		Tel: (604) 593-6910 Fax: (604) 593-6909
PREMISES ADDRESS 229 - 7115 138th St Surrey, BC V3W 7T9		INSPECTION DATE July 21, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Roger Bains		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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chlorine glass washer not reading any sanitizer residual on rinse cycle Corrective Action(s): Cups sent to back washer to sanitize. Technician arrived at time of inspection Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Glass washer not dispensing adequate sanitizer Quat dispenser dispensing >>200ppm sanitizer solution Corrective Action(s): Technician arrived at time of inspection to repair these 2 systems. Use back, high temp washer while glass washer under repair, and make a chlorine sanitizer with 5ml chlorine (bleach) mixed with 1 litre of water while quat dispenser gets adjusted/repaired Violation Score: 3

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

Comments

Hand sinks supplied with liquid soap, paper towels, hot/cold running water Walk in cooler measured at 5C Prep cooler measured at 1C Liquor cooler at 6C Chest freezer functional *Note: Inserts supplemented with ice to keep products at temp. In order to keep all squeeze bottles of sauce/condiments at safe temperatures, ensure ice is directly against the bottles and not just the insert. Walk in freezer measured between 0C and -7C at time of inspection. Please adjust/defrost/repair this machine to maintain -18C or below Back ware washer reached 75C on rinse cycle *Note: records available upon request. Please include daily rinse temperature checks for your dishwasher. Ensure they hit 71C internally, or 82C at the manifold temp General sanitation of facility excellent, with exception of the area underneath the pop syrups. Please tidy up this area. Hot held products at grill line 60C and above No evidence of pests. Beer and pop taps/guns plugged each night to prevent pest entry/breeding Ice box requires a clean and sanitize on upper plastic flap as discussed *Note: please store scoop in a separate, cleanable container out of ice at both front bar station and in back machine By end of inspection: glass washer reached 100ppm chlorine sanitizer at rinse cycle. OK quat dispenser backflow prevention valve in concentrate bucket replaced to prevent the air gap from forming. Still dispensing at around 400ppm. Plumbing to mop sink is in line with another system causing pressure to fluctuate. Technician will come back tomorrow to change "tip" on machine to get closer to a 200ppm reading. Test strips have been provided to pub so they can manually check concentrations while repairs occur. OK

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: BCUD-AC3UPH
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: No trans fats found.
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