INSPECTION REPORT Health Protection DSOG-ATDT8G

PREMISES NAME Donegal's Pub		Tel: (604) 584-2112 Fax: (604) 584-3580
PREMISES ADDRESS 12054 96th Ave Surrey, BC V3V 1W3		INSPECTION DATE November 23, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) David Cook		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 = 13

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Dirty wiping cloths placed directly on the prep table. 2) The lid of the ice machine need cleaning. Visible grease and dirt mark. Corrective Action(s): 1) Store all wiping cloths in the sanitizer solution until ready to be used. Dirty wiping cloths must be replaced with clean ones. 2) Clean the lid of the ice machine and do not store the scoop directly inside. The handle must not touch the ice. Date to be corrected: Today and ongoing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Multiple food items stored uncovered inside the prep cooler and upright cooler. 2) Multiple food items stored uncovered inside the chest freezer. Corrective Action(s): Cover all food items with proper lids or plastic wraps. Date to be corrected: Today and ongoing. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: A tray of frozen fish fillets stored on top of the chest freezer at room temperature. The fillets were still frozen. Corrective Action(s): Store the fish fillets inside a cooler at < or = 4C. Proper thawing practices include: - under cold running water - in ice water or - inside a cooler at < or = 4C Violation Score: 5

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

Comments

- General sanitation is satisfactory. - All handwashing stations stocked with cold/hot running water, soap, and paper towels. - All coolers (walk in, prep, upright) < or = to 4C. - All freezers (upright, chest) < or = to -18C. - Hotholding units > or = 4C. - Low temperature dishwasher dispensed 100ppm chlorine solution at 50C at the plate's level. - Glasswasher dispensed 50ppm chlorine solution at >24C at the plate's level. - Surface sanitizer available in white buckets with presoaked wiping rags at 100 ppm bleach solution. Ensure to provide surface sanitizer at each station (ie. main kitchen, serving area, bar) at all times to clean and sanitize any food contact surfaces. - Dry storage area is satisfactory. - No signs of pest activity. Westside Pest Control company inspects monthly. - FOODSAFE certified staff on duty. Note: FOODSAFE certificates obtained prior to July 29, 2013 expires on July 29, 2018. Must take refresher course to receive recertification. Note: Broken tiles around the mop basin has been replaced. Mop basin is in good condition.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-ATDT8G
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: 0.08 hour Specific comments: All food items audited for trans fat restriction meets the limits set by the Public Health Impediment Regulation. Canola Oil: 0% trans fat Chicken wings: 0% trans fat Tuxedo Cake: 0% trans fat
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