INSPECTION REPORT Health Protection DSEA-BLB26B

PREMISES NAME Kelly O'Bryan's		Tel: (604) 553-8388 Fax:
PREMISES ADDRESS 800 Columbia St New Westminster, BC V3M 1B8		INSPECTION DATE January 29, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jen McCreath		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 = 5

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher measured 0 ppm chlorine at the time of inspection. new bucket of sanitizer was on the machine but the intake line was empty Corrective Action(s): Primed the machine's sanitizer line. After 2 cycles, sanitizer measured 100 ppm chlorine at the dish surface. Ensure that dishwasher sanitizer concentration is checked twice daily using test strips on site, must measure >50 ppm chlorine at the dish surface. Violation Score: 5

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

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

Comments

=Kitchen and bar handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (4C) and all other coolers measured < 4 degrees C =Walk-in freezer (-19C) and undercounter freezer (-22C) measured < -18 degrees C =Soup hot holding (77C) and au jus (80C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface at the end of the inspection =Low temperature glasswashers (3X) measured ~12.5 ppm iodine at the glass surface =Sanitizer solution at 200 ppm QUATS available in spray bottles =Dedicated prep sink available for food preparation =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Ice machine and deli slicer were maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; Kitchen Manager JB FOODSAFE certification valid. =Permit posted in a conspicuous location