INSPECTION REPORT Health Protection DSEA-CZZ2TF

PREMISES NAME Thirsty Duck Pub		Tel: (604) 526-6411 Fax:
PREMISES ADDRESS 606 12th St New Westminster, BC V3M 4J7		INSPECTION DATE January 30, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Harry Toor		NEXT INSPECTION DATE February 02, 2024
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: High (≥30) Total Score = 39

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Upright cooler in the back of house found to be holding contents >4C. Ambient temperature measured 13C as the unit was on a timer that turned off the unit for approx 20 minutes (a manual defrost timer set up by a technician). A new component for the unit is on order for the past 2 months. Corrective Action(s): Moved potentially hazardous food items to working cooler units in the kitchen. Ensure that all cold potentially hazardous foods are kept <4C at all times. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Mechanical slicer in the back food processing room had build up of food debris in the blade and sharpener housing Corrective Action(s): Mechanical slicer must be cleaned immediately after use and every use. Clean and sanitize the sanitizer immediately. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer solution not available at the time of inspection Corrective Action(s): Staff made 100 ppm chlorine bleach solution in a bucket for wiping cloths. Ensure that surface sanitizer is available at all times of operations Violation Score: 5

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Facility is experiencing a rodent infestation. Rodent droppings noted in the following areas: -various cans in the storage area in the back room -on buckets in the back kitchen area -on the dirty dishes shelf covered in aluminum foil -on the server pass shelf around the coffee cups -under the dishwashing area sinks and around the grease trap (1 dead mouse found) -under the storage room double door coolers (1 dead mouse found) -behind the various chest freezers in the storage rooms -behind various equipment and along the walls in the storage rooms this is not an exhaustive list Corrective Action(s): Clean the above noted areas and sanitize using a 100 ppm chlorine bleach solution. Have pest control service reports on site for review. Follow all recommendations of the pest control technician Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease and food debris build up observed in the following areas: -ceiling panels above the convection oven -beer cooler walls and ceiling -under the beer tap counter top in the bar areas noted in the pest violation Corrective Action(s): Clean the above noted areas on a more frequent basis. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Back kitchen double door upright cooler unable to maintain contents <4C. Ambient temperature measured 13C Corrective Action(s): Repair the cooler unit immediately. do not use cooler units if they are unable to maintain contents <4C Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Small cups of rodent poison is laid throughout the premises. Rodent poison is not permitted for use in food service establishments. Corrective Action(s): Remove the rodent poison from the facility. IF poison was laid down by a technician, discuss use of snap traps and sticky traps Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Kitchen upright cooler (13C), kitchen prep cooler (4C), kitchen glassdoor cooler (2C), kitchen undercounter cooler (2C) measured < 4 degrees C =Kitchen upright freezer (-19C) and ktichen and storage room chest freezers measured < -18 degrees C =Gravy hot holding (66C) measured > 60 degrees C =High temperature dishwasher measured 75.1 C at the dish surface in the kitchen =Low temperature dishwasher measured 12.5 ppm iodine the the glass surface in the bar =Ice machine maintained in a sanitary condition =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. =Staff hygiene satisfactory at the time of inspection; Staff FOODSAFE level 1 equivalent certification valid to Oct 2027 =Permit posted in a conspicuous location