INSPECTION REPORT Health Protection JCRH-AUPV4G

PREMISES NAME Pint 405 Pub		Tel: (604) 492-4055 Fax:
PREMISES ADDRESS 405 North Rd Coquitlam, BC V3K 3V9		INSPECTION DATE January 4, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE January 10, 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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (ham, pepperoni, and sour cream) were stored in cooler which was not functioning. Temperature of food was as follows: Ham 16.7C, Pepperoni 17.3C, Sour cream 17.3C. Corrective Action(s): Manager was instructed to discard food at the time of the inspection Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: -No liquid soap was present at handwashing station at back prep area. -Paper towel dispenser at right side of bar not functioning Corrective Action(s): Ensure all handsinks are supplied with liquid soap and paper towel and dispensers are functional. Correction date: today Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Line cooler to the right of the cooking line was not functioning. Temperature of the unit was 16C. Corrective Action(s): Do not store any food in this cooler. Repair or replace unit so that it is capable of maintaining a temperature of 4C or colder. Correction date: January 10/17 Violation Score: 9

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

Comments

-General sanitation was satisfactory -Handsink at front line supplied with liquid soap and paper towel -Liquid soap and paper towel present in bar area for handwashing. (As noted above, fix paper towel dispenser which is not functioning) -Walk-in cooler was at 4C -Walk-in freezer was at -22C -Line coolers across from grill were 4C or colder (with the exception of the one on the right noted above) *Cooler under grill not functioning properly and not in use. -Dishwasher and glasswasher met sanitizing requirements. 50ppm chlorine residual detected after dishwasher rinse cycle and 100ppm detected on glass after glasswasher cycle. Chlorine test strips to test dishwasher and glasswasher sanitizer concentration -Quats sanitizer present in spray bottle at 200ppm for sanitizing food contact surfaces. Use no rinse sanitizer for food contact surfaces.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCRH-AUPV4G
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment