INSPECTION REPORT Health Protection AKWN-BKSV4H

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 January 13, 2020	TIME SPENT 1.25 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 = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The bottom of the small "Heineken" cooler in bar was dirty. Corrective Action(s): This cooler is used by operator to store clean glasses to keep them chilled. Clean the bottom of the cooler to prevent contaminating glasses. Corrected at time of inspection. 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): Quats sanitizer for in-use wiping cloths in the bar was at 50ppm. Corrective Action(s): Quats sanitizer shall be 200ppm to be effective at killing bacteria. Instructed staff to change the quats sanitizer solution at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Floor of kitchen is showing wear and tear and has not been repaired/resurfaced since this was noted in a July 2019 health inspection. Corrective Action(s): A floor that is worn out prevents proper cleaning. The previous general manager had agreed to repair/refinish the floor by end of March 2019. The new general manager (as of May 2019) was not aware of commitment to repair/refinish the floor but agreed to doing so by the end of February 2020. Discussed the requirement of ensuring the floor is made to be smooth, impervious to moisture, easy to clean and light in color. Date to be corrected: February 29, 2020 Violation Score: 3

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

Comments

General observations: All coolers were 4 degrees Celsius or less. All freezers were -18 degrees Celsius or less. Hot holding unit was over 60 degrees Celsius. Food storage practices were satisfactory. Organization of storage areas was satisfactory. Hand sinks were stocked with liquid soap and paper towels. All sinks were equipped with hot and cold running water. Noted during inspection that extra time was required to receive hot water at most sinks in the premise. General manager indicated that sometimes this occurs due to higher than normal dishwashing activity at certain times (e.g. food preparation). Advised general manager to monitor the situation and take steps to repair or replace equipment as necessary to ensure hot water is available at all sinks within a reasonable period of time. Food handler hygiene and food handling practices appeared satisfactory. Quats sanitizer (at dispenser and sanitizer bucket for kitchen) concentrations were 200ppm. Low temperature dishwasher had a chlorine sanitizer residual concentration of 50-100ppm and a final rinse water temperature of 61 degrees Celsius. Glasswasher had a iodine sanitizer residual concentration of 12.5ppm. Chemicals were stored in a safe manner. No signs of pests. Note: Automatic ice maker was out or order at time of inspection with repairs pending. Operator was using bagged ice for drinks and food preparation purposes.