INSPECTION REPORT Health Protection MBEK-CKAN5E

PREMISES NAME Royal Canadian Legion Branch #240		Tel: (604) 535-1080 Fax:
PREMISES ADDRESS 2643 128th St Surrey, BC V4A 3W6		INSPECTION DATE October 12, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) June Trotter		NEXT INSPECTION DATE 12 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cooler located on left side of bar area was measured at an ambient temperature of 8 degrees C. Note: Cooler is used primarily for non-potentially hazardous (perishable) beverage storage (e.g. alcohol). Corrective Action(s): Operator voluntarily discarded one bottle of pasteurized dairy product (whipped cream) and juice that was open. No other perishable food or beverage storage. Ensure cooler is adjusted or serviced to maintain food and beverage at 4 degrees C or less if to be used for potentially hazardous food or beverage storage (e.g. dairy). Date to be corrected by: October 26, 2022. Violation Score: 3

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

Comments

Routine health inspection conducted. Note: Kitchen and bar were not in use during inspection. - Kitchen/bar coolers at 4 degrees C or less, with one exception (refer to violation 308). Thermometers in place. - Freezer at -18 degrees C or less - No hot holding at time of inspection - Hot and cold running water, liquid soap, and paper towels are in place for hand washing (kitchen and bar). - Low temperature dishwasher measured 50 ppm chlorine in the rinse residual at the utensil surface - Bar glasswasher measured 50 ppm chlorine in the rinse residual at the utensil surface - Adequate storage space available at time of inspection (dry and cold storage) - Food contact surface sanitizer was prepared during inspection and tested at 100 ppm chlorine - Equipment and utensils maintained in clean condition. - No evidence of pest activity observed at time of inspection Note: Finish on wire rack located in walk-in kitchen cooler (right side) is beginning to show signs of wear. Discussed: Refinishing or replacing wire rack as necessary. Food was covered and protected from contamination at the time of inspection.