INSPECTION REPORT Health Protection RLAM-B3TQM8

PREMISES NAME Lougheed Village Bar & Grill		Tel: (604) 421-0369 Fax: (604) 421-0365
PREMISES ADDRESS 9532 Erickson Dr Burnaby, BC V3J 1M9		INSPECTION DATE August 20, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Robert Frost		NEXT INSPECTION DATE August 21, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 47

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Small burger prep cooler > 4 C. Following internal temperatures taken: sliced tomato insert 10 C, pickle tub stored in undercompartment 9 C. Corrective Action(s): Staff had just stocked from large double door fridge less than 1 hour ago. All potentially hazardous foods relocated to other coolers. Do not use for potentially hazardous foods until unit is able to maintain contents < or = 4 C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher rinse cycle inadequate. Several cycles run with following plate-level temperatures (DeltaTRAK thermometer): 66 C, 66 C, 60 C, 68 C, 65 C. Corrective Action(s): Staff to manually sanitize food contact surfaces, okay to use dishwasher for washing. Violation Score: 25

Non-Critical Hazards: Total Number: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. High temperature dishwasher unable to reach minimum sanitizing temperature (71 C plate level). 2. Small burger prep cooler > 4 C. Corrective Action(s): 1. Contact technician to have unit serviced (immediately); must be able to reach 71 C plate level, 82 C gauge. Suggest checking pressure level which was ~ 10 psi during runs. 2. Repair/service prep cooler so that it is able to maintain food < or = 4 C (today). Violation Score: 15 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometers missing from double door fridge, standup frigidaire fridge/freezer unit, Danby fridge. Corrective Action(s): Provide thermometers for all fridges missing thermometers (1 day). Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff foodsafe certification expired. Corrective Action(s): Schedule appropriately so that at least one staff on-site has foodsafe, or, provide proof of registration for course/refresher (1 week). Provide EHO with copy of invoice if latter option is selected. Violation Score: 1

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

Comments

Kitchen: Handsink fully stocked with hot and cold running water available. Au jus 67 C. Chicken noodle soup 67 C. Gravy 66 C. Large double door fridge 1 C. Small single door fridge 1 C. Danby standup freezer - 9 C. Large prep cooler insert level: eggs 2 C, bacon 3 C. Chest freezer -15 C. Standup General freezer -17 C. Standup frigidaire fridge 2 C, freezer section -17 C. Danby fridge 4 C. Spray sanitizer ~ 200 ppm quat detectable. Bar: Handsink fully stocked with hot and cold running water available. Glasswasher ~ 12.5 ppm iodine detectable. Spray sanitizer bottle ~ 200 ppm quat detectable. Undercounter fridge for kitchen storage 4 C. All other coolers used for alcohol storage < or = 4 C. Dry storage room: Chest freezer -20 C. General: monthly pest control service by CARE, no signs of pest activity noted.