Fraser Health Authority



INSPECTION REPORT
Health Protection
ATHP-AYTTGQ
PREMISES NAME
Hub Restaurant		Tel: (778) 238-7487
Fax:
PREMISES ADDRESS
344 - 800 Carnarvon St
New Westminster, BC V3M 0G3		INSPECTION DATE
May 16, 2018		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Michael Knowlson		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

-Use an ice and water mixture for holding utensils instead of a sanitizer solution.
-Ensure that temperature records are kept daily.
Hand sinks supplied with hot and cold water, soap and paper towels.
The dishwasher had 100 ppm chlorine.
The glasswasher had 12.5 ppm Iodine.
All coolers were < 4 C
Quats sanitizer solution available.
Pest control reports available on site. No evidence of pests.
General sanitation was satisfactory.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ATHP-AYTTGQ
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: 0.15 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