INSPECTION REPORT Health Protection AKWN-APDUNF

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 July 18, 2017	TIME SPENT 1 hour
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 = 11

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer was found to have a concentration less than 200ppm. Corrective Action(s): Quats sanitizer in the buckets (for the wiping cloths) for the bar and kitchen had a concentration that was less than 200ppm (as per test strips). Quats sanitizer at the dispenser was 200ppm. Please ensure the buckets of quats sanitizer are replaced every 3-4 hours or as needed to ensure it is at the proper concentration. Staff replaced both buckets with fresh quats sanitizer from the bucket. Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Spilled wine and an open bottle of wine in alcohol storage room. Corrective Action(s): Spilled wine must be cleaned up immediately and open bottles of wine (for priming the wine dispenser) need to be covered to prevent attracting flies. Fruit flies were observed in this room but premise is serviced by pest control on a monthly basis. Date to be corrected: Today. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required under the dishwasher and under the racks in the bar fridge. Corrective Action(s): Please ensure the areas under the dishwasher and under the racks on the reach-in side of the bar fridge are kept clean. Date to be corrected: July 25, 2017 Violation Score: 3

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

Comments

General observations: Coolers were 4 degrees C or less. Freezers were -18 degrees C or less. Hot holding units were over 60 degrees C. Food storage practices are good. Storage areas are generally organized. Hand sinks are stocked with liquid soap and paper towels. Staff hygiene appeared to be satisfactory. General sanitation (with the exception of the above) is good. High temperature dishwasher had a final rinse cycle that reached at least 71 degrees C (as per thermal label). Dishwasher is also equipped with chlorine sanitizer and the concentration following the final rinse was 100ppm chlorine (as per test strip). Chemicals are stored in a safe manner. Comments: Kitchen hand sink (near the hot water tank) was being used as storage at time of inspection. In discussion with General Manager, kitchen operates with only one cook from Sundays through Thursdays. Only on Friday's and Saturday's are there 2 cooks in the kitchen. Given the times there is only one cook onsite, the general manager said hand washing is usually conducted at one of the other 2 hand sinks in the kitchen. Advised General manager to ensure convenient access to all hand sinks when the kitchen operates with 2 cooks onsite. Discussed the wear and tear that is showing on the floor of the kitchen and dish wash area with the General Manager. General Manager indicated that floor maintenance is usually conducted annually. Advised General Manager to include floor maintenance in the annual maintenance plans for the premise if it hasn't been done yet.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-APDUNF
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: Reviewed food product information for cooking oils and oreo cookie bits.
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