INSPECTION REPORT Health Protection ASIU-CZSTWQ

PREMISES NAME Royal Canadian Legion Branch #229		Tel: (604) 581-3441 Fax: (604) 930-6105
PREMISES ADDRESS 102 - 10626 City Pky Surrey, BC V3T 4C7		INSPECTION DATE January 24, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Glassware washer in the bar area registered chlorine levels <10 ppm Corrective Action(s): - Glassware was sent to the main kitchen to be washed and sanitized in the high temperature dishwasher. -Use high temperature dishwasher in main kitchen to wash and sanitize glassware in the mean time Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Both handwashing stations in the bar area were lacking liquid soap. Corrective Action(s): Staff had placed liquid soap dispensers at both handwashing stations. Now both are fully equipped with hot and cold running water, liquid soap and paper towel. 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: Glassware washer in the bar area is dispensing <10 ppm chlorine after several runs. Corrective Action(s): -Service glassware washer unit such that it can adequately sanitize glass ware and register 50 ppm chlorine. -Use high temperature dishwasher in the main kitchen to wash and sanitize glassware in the mean time -Contact District Health Inspector once the unit has been serviced Correction date: 2 weeks Violation Score: 3

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

Comments

Routine Inspection Temperatures All cooler units registered a temperature at or below 4 deg C All freezer units registered a temperature at or below -18 deg C All hot holding temperatures were at or above 60 deg C Sanitation Handwashing stations were supplied with hot and cold water, liquid soap and paper towel (refer to code 401 for exceptions) High temperature dishwasher available and in use, temperature registered above 71 deg C on plate the plate surface during final rinse cycle. 3 compartment sink and drain plugs were available Food contact surface sanitizer bottle registered at 200 ppm QUATs Glassware dishwasher (refer to code 302 and 308) Overall sanitation is satisfactory Observed some minor grease and oil-build up on hood vents in one area above the cookline. The rest of the vents were in satisfactory condition. Note: Increase the cleaning and sanitizing frequency of the hood vents, especially General No signs of obvious pests activity Licensed pest control company in place FOODSAFE Level 1 requirement met