INSPECTION REPORT Health Protection AKWN-ATCUVN

PREMISES NAME Union Jack Public House And Carvery		Tel: (604) 522-9010 Fax: (604) 522 1188
PREMISES ADDRESS 525 7th St New Westminster, BC V3M 3L6		INSPECTION DATE November 22, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ken Yeung		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in hard to reach areas. Corrective Action(s): The areas between the deep fryers and the side of the line cooler (across from deep fryers and near hand sink) are greasy and require cleaning. The floor area under the dish washer also requires cleaning. Spoke to cook and was informed the kitchen undergoes a deep cleaning every 7-10 days, but could not recall when the last cleaning was done as they are short staffed. Please ensure all areas of the kitchen are cleaned regularly, Date to be corrected: 1 week Violation Score: 3

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

Comments

Coolers were 4 degrees Celsius or less - except the line cooler across from the deep fryers as it was 6-9 degrees Celsius. Discussed with cook to ensure cooler temperature is monitored after the lunch rush and to take corrective action to ensure temperature returns to 4 degrees Celsius or less within 1 hour of busy period. Freezers were -18 degrees Celsius or less. Hot holding units were over 60 degrees Celsius. Cold and hot holding units equipped with thermometers. Food storage practices are generally good. Hand sinks are stocked with liquid soap and paper towels. Staff hygiene appeared satisfactory. Quats sanitizer was 200 ppm. High temperature dishwasher had a final rinse temperature of at least 71 degrees Celsius (as per thermal label) and had a chlorine residual of at least 100ppm. Glasswasher final rinse cycle had a iodine sanitizer concentration of at least 12.5ppm No signs of pests. Chemicals are stored in a safe manner.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-ATCUVN
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: 0.17 hour Specific comments:
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