INSPECTION REPORT Health Protection RLAM-BM8TDP

PREMISES NAME Cat & Fiddle Sports Bar		Tel: (604) 941-8822 Fax: (604) 941-0886
PREMISES ADDRESS 1979 Brown St Port Coquitlam, BC V3C 2N4		INSPECTION DATE February 28, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Randy Doncaster		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 = 15

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) 2 knives stored between prep coolers. This is unsanitary. Knives must be stored in a sanitary manner such as cleanable knife holders or knife magnets 2) Wipings cloths stored on the tables. This will not prevent the spread of bacteria. 3) Meat slicer has food debris built up. Meat slicer has not been used since last 2 days according to cook Corrective Action(s): 1) Store knives in a sanitary manner 2) Store wiping cloths in 100ppm chlorine or 200ppm quat buckets. 3) Re-clean and sanitize meat slicer. Ensure all equipment are stored in a clean and sanitary manner. Date to be corrected: 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): Spray bottles of quat measured 50ppm quat. 200ppm is required Corrective Action(s): Re-fill all bottles of quat. Date to be corrected: immediately Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Cookline handwash station does not have a working paper towel dispenser 2) Bar handwash sink is blocked on the bar side with 2 cases of beer bottles. Handwash stations must be accessible at all times. Corrective Action(s): 1) provide roll of paper towel by cookline handwash sink 2) Remove cases of beer by bar handsink Date to be corrected: today Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Routine Inspection -Handwash stations contain hot water, liquid soap, and paper towel. Except cookline handwash station. -Coolers measured 4C or less: walk in cooler, prep coolers, stand up coolers -Freezers measured -18C: stand up freezer, chest freezers -Temperature logs provided -Dishwasher measured 100ppm chlorine -Glasswasher 50ppm chlorine -Quat dispenser 200ppm quats -Dry storage satisfactory -Foods are covered and kept 6 inches off the ground -Ice machine is clean. Ice scoops are stored in a sanitary manner. -Hot holding units above 60C -Cooling procedures reviewed with operator: 60C to 20C in 2 hours or less and 20C to 4C in 4 hours or less. -Temporary food safe refresher course certificates provided. Reminder at least 1 person per shift must have a valid food safe level 1 certificate on site.