INSPECTION REPORT Health Protection RWOG-AUNV3C

PREMISES NAME Sammy J Peppers Grill & Bar (Coquitlam)		Tel: (604) 524-1422 Fax:
PREMISES ADDRESS 1075 Lougheed Hwy Coquitlam, BC V3K 6N5		INSPECTION DATE January 3, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Minor debris observed in the following areas: - within the ice machine - on the walk-in cooler fan covers - baffles in the vent hood Corrective Action(s): Clean and sanitize the areas noted. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Small cooler nearest the handwashing sinks at the cookline measured approximately 11C at the time of inspection. Corrective Action(s): Have this cooler serviced so that it can reach and maintain 4C. In the mean time, use an ice bath for any foods stored within this cooler and monitor the temperature closely. Violation Score: 3

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

Comments

- All other coolers measured 4C or colder - Freezers measured -18C or colder - Hot held foods measured 60C or hotter - Foods labelled to faciliate FIFO - Handwashing stations stocked with soap, paper towels and hot and cold running water - Sanitizer measured 200ppm quats in the spray bottle - Dishwasher measured 100ppm chlorine at the final rinse cycle - Minor amount of fruit flies observed; restaurant has contacted pest control already * Do not store in-use utensils in sanitizer solution. Store in an ice/water mixture at 4C or colder, in hot water at 60C or hotter, or on clean surface; ensure that the surface, or water (hot or cold) is cleaned or changed every 4 hours. Note: Any FOODSAFE certificates acquired before July 29, 2013 will expire on July 29, 2018. Refresher courses are available through Fraser health or http://www.foodsafe.ca/