INSPECTION REPORT Health Protection ABAI-BKPSFN

PREMISES NAME Admiral Pub & Grill		Tel: (604) 298-7158 Fax: (604) 298-3090
PREMISES ADDRESS 4125 Hastings St Burnaby, BC V5C 2J3		INSPECTION DATE January 10, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Amir Sadath		NEXT INSPECTION DATE 5 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted scoop for ice was not in the holder and was stored on top of the ice in the ice machine (ie. handle in contact with ice intended for public consumption). Scoop for the ice at the ice well at the bar was stored properly - scoop stored upright in the ice with the handle sticking out of the ice. Corrective Action(s): Ensure the scoop for the ice machine is stored properly so that the handle does not come into contact with the ice. Violation Score: 3

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

Comments

All hand wash stations had soap, paper towel, hot and cold running water. All coolers 4C or less (walk in, prep, undercounter...etc). Small amount of creamers at bar stored on ice. Freezers -18C or less Hot holding of soups and gravy higher than 60C General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Deliveries were being received at time of inspection. Reminded staff to keep back doors closed when not in use to ensure pests do not enter the premises. Observed proper cooling of soups at time of inspection (ie. uncovered, small inserts, on counter). Ensure hot foods are cooled from 60C to 20C within 2 hours at room temperature then transferred to cooler unit to cool from 20C to 4C within 4 hours. Meat slicer and ice machine appeared clean at time of inspection. Container of chlorine sanitizer in kitchen 100ppm. Spray bottle of quat sanitizer at bar 200ppm. Single use paper towels are used to wipe. High temperature dish washer achieved 71C (with thermolabel). Glass washer at bar had 12.5ppm iodine. Door to staff washroom in kitchen is self closing self closing. Lights in food preparation areas had covers.