INSPECTION REPORT Health Protection JCRH-B32TGQ

PREMISES NAME Strikers Bar & Grill		Tel: (604) 299-9381 Fax: (604) 299-9381
PREMISES ADDRESS 5502 Lougheed Hwy Burnaby, BC V5B 2Z8		INSPECTION DATE July 26, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 27, 2018
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): -Potentially hazardous food stored in line cooler across from grill was >4C. Internal temperatures of food stored in cooler were: -Cooked, sliced roast beef 11.9C -Uncooked bacon 12.2C -Cream based salad dressing 12.6C -Sour cream 11.2C -Sliced cheese 13.3C -Mayonnaise 14.2C -No thermometer present in cooler. Operator unaware how long temperature of unit was elevated. Corrective Action(s): -Operator was directed to discard items noted above. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: -Noted food debris/spills inside line cooler across from grill -Cutting board noted stored on top of mopsink Corrective Action(s): -Thoroughly clean inside line cooler noted above. [Correction date: 27-Jul-2018] -Re-wash and sanitize cutting board. Do not store dishes on top of mop sink. This is not a clean surface. [Corrected] Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1)Open can of tomatoes noted in cooler. 2)Plastic single use cups used as scoops in dry goods bins. Corrective Action(s): 1)Discard contents. In future, once opened, transfer contents of can to plastic container. 2)Discard single use cups as they are not suitable for this purpose. They are intended as single use, do not have handles, and plastic could chip off into food. Obtain proper scoops with handles for this purpose. [Correction date: 2-Aug-2018] Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: -Ambient temperature in line cooler was 13.9C. Food stored in cooler ranged from 11.9C to 14.2C Corrective Action(s): -Repair/replace cooler. Do not store any food in this cooler until it is in good working order and capable of maintaining a temperature of 4C or colder. [Correction date: 27-Jul-2018] Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: -Line cooler (across from grill) lacks thermometer. Corrective Action(s): -Supply accurate thermometer to cooler. [Correction date: 2-Aug-2018] Violation Score: 1

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

Comments

-General sanitation was satisfactory. -Handsinks in bar, kitchen, bbq area and staff washrooms supplied with liquid soap and paper towel. -Walk-in cooler 4C -Walk-in freezer -18C -2 door reach in freezer -20C -Sliding door cooler (near grill) 1C *Line cooler (pizza station) was initially at 7C. Unit was adjusted at the time of the inspection and temperature dropped to 4C. Ensure cooler is not overstocked and temperature is monitored to ensure temperature remains at 4C or colder. Cooler may need to be serviced to ensure it is working optimally. -Small bar cooler (milk/cream) 4C -Bar cooler 6C *No phfs stored in cooler (only bottled drinks). -Ice machine and ice bins appear clean/maintained. Ice scoops stored in containers outside of ice bins. -Hot holding temperatures of potentially hazardous food was adequate (>60C). Gravy 71C, Au Jus 68C -Kitchen dishwasher functional and met wash temperature and sanitizing concentration requirements. 50ppm chlorine detected on dish after cycle. -Bar glasswasher functional and met wash temperature and sanitizing concentration requirements. 100ppm chlorine detected on glass after cycle. -Test strips present for verifying chlorine residual Residual is checked/recorded daily. -Wiping cloths stored in quats solution (200ppm). *One bucket of solution in bar area appeared cloudy, although residual was still adequate, ensure solution is changed when it appears dirty. -Spray bottles with quats solution (200ppm) present. -No signs of pest activity noted at the time of the inspection. Pest control contract in place with monthly service ***Director completed Foodsafe level 1 training Dec 2017. Certificate will expire as 29-July-2018. See foodsafe.ca regarding recertification. It is required that the Operator has completed Foodsafe level 1 (or equivalent) and in the Operator's absence 1 staff member is present with Foodsafe level 1 (or equivalent). Review staff certificates to ensure adequate coverage.***