INSPECTION REPORT Health Protection KSTE-B6NRK6

PREMISES NAME Big Smoke BBQ & Alehouse		Tel: (604) 477 3010 Fax:
PREMISES ADDRESS 22641 Lougheed Hwy Maple Ridge, BC V2X 2V4		INSPECTION DATE November 19, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Mike Mulcahy		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Operator does not record daily temperatures for coolers and freezer units. Temperature checks are required to ensure that units are maintaining food outside the danger zone for pathogen growth (4-60C). [Date to be completed by: immediately] Corrective Action(s): Begin recording daily temperature checks for coolers and freezers Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Light in ventilation hood is not working. Adequate lighting is required for cooking and cleaning purposes. [Date to be completed by: December 3, 2018] Corrective Action(s): Replace light bulb in ventilation hood. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # KSTE-B6HUG3 of Nov-14-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Various areas showed an accumulation of debris and/or grease, including: underneath equipment and countertops in grill line area, coolers/freezers doors and handles, and the tops of food containers)

Comments

Follow-up inspection Multi-Quat sanitizer concentration checked at spray bottle and dispenser. Required 45 seconds to observe correct concentration. Operator called Ecolab to attend. Operator to begin checking sanitizer concentration regularly with manufacturer test strips. Discussed temperature of cream sauces kept at prep cooler. Cream sauces must not be in the danger zone (4-60C) for longer than 2 hours. Move to the cooler below, or half-fill and cover sauce containers during slow periods.