INSPECTION REPORT Health Protection CQUY-BR9UXA

PREMISES NAME The Keg Steakhouse & Bar - Coquitlam		Tel: (604) 562-5499 Fax:
PREMISES ADDRESS 130 - 2991 Lougheed Hwy Coquitlam, BC V3B 6J6		INSPECTION DATE July 6, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Brad Patterson		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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Several spray bottles with sanitizer solutions had insufficient sanitizer concentrations at time of inspection. Operator emptied and refilled all spray bottles with fresh sanitizer solution at time of inspection, Corrective Action(s): Prepare fresh sanitizer solutions daily. Confirm sanitizer concentration of 200ppm quats using test strip(s). Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Sanitizer usage instructions posted on the walls in the kitchen direct employees to use hydrogen peroxide-based disinfectant on food contact surfaces. Instructions on the product label indicate that the hydrogen peroxide disinfectant is not recommended to be used on food contact surfaces. Corrective Action(s): Operator removed the incorrect signage in the kitchen at time of inspection. Please ensure to read and follow the usage directions on the product labels of chemicals. (Ecolab Oasis 146 Multiquat sanitizer and Vitaloxide multisurface disinfectant can be used on food-contact surfaces), Violation Score: 3

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

Comments

- Hand-washing basins are stocked with hot/cold water, soap, and single-use towels - Refrigeration temperatures are ≤4o Celsius - Freezer temperatures are satisfactory - Hot-holding temperatures are ≥60o Celsius - High-temp dishwashers (2) achieved final rinse temperature of ≥71o Celsius - Chemical-sanitizing glasswasher providing ≥50ppm chlorine residual during rinse cycle - No sanitation concerns noted during inspection - No pest activity observed during inspection