INSPECTION REPORT Health Protection RSHA-CBGT8H

PREMISES NAME Britannia Brewing Ladner		Tel: (604) 273-9379 Fax:
PREMISES ADDRESS 4821 Delta St Delta, BC V4K 2T7		INSPECTION DATE February 9, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Vince Morlet		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

- Temperature Control: Monitoring is required to be conducted. - Mechanical Dishwasher: High Temp. - HOT. - Bar Glasswasher (Low Temp chlorine): Ok. Monitor the chemical storage reserves below the dishwasher daily. - Ensure all food contact surfaces are to be cleaned and disinfected after use or on a timely manner. (As discussed - salad tongs/bowels, etc.) All cleaned implements are to be stored in a manner as to prevent post contamination. (ie: dish pit vs storage s - Wiping cloth storage (Quat): Wiping cloths used on food contact surfaces are to be stored in a sanitizer at all times! Limit the amount of cloths being used throughout the facility. - Use 200ppm Quats solution and make as per manufacturer's instructions. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. - Food Storage: No storage containers/bottles and /or scoops are permitted to be stored in the Bar Ice supply! Use of saran wrap discussed - no double stacking of storage containers are permitted. Cool Down procedures discussed. Always cool hot foods to room temperature within the first 2 hours and then to 4C/40F within the next 4 hours. Cool foods quickly by: Using a shallow container. Dividing into smaller portions. Using an ice bath or ice wand. Stirring frequently. Use of ice discussed. Limit the amount of food items stored in ice. ie: Small quantities - quick turnover. All food items are to be stored in covered, food grade containers. - Sanitary Facilities: Single use towels and liquid soap are required to be kept at the "Bar" handsink. - Chemical Storage: Ok. All items are to be stored in designated areas. Spray bottles are to be clearly labelled. - Staff Hygiene: Discussed. - Sanitation: Facility is to be kept clean and organized at all times. All items are to be stored in designated areas. Cleaning of "hard to reach areas" is to be conducted routinely. Clean flooring in "Keg" cooler - spillage noted. Clean area below bar handsink - spillage? - Structurally: No concerns. - Pest Control: Monitoring is required to be conducted. Nio signs noted this date. - Garbage, Recycling, Composting and Oil Disposal: Rear sidewalk: Storage area is to be kept clean and organized at all times. Any unused items are to be removed. All bins are to be kept covered. - Meat slicer cleaning and disinfection: Reviewed. - Ice Machine: Cleaning and disinfection discussed. - Food Safe Trained staff on site. - Corporate Food Safety Plan and Sanitation Plan is to be kept on site for reference and updated according to menu changes. Staff are to be properly trained. Generic Template provided. Sous Vide safety procedures are to be on site. Refer to BCCDC Guidelines as a reference.