INSPECTION REPORT Health Protection GNAH-CGWS68

PREMISES NAME Artful Dodger Pub		Tel: (604) 533-2050 Fax:
PREMISES ADDRESS 2364 200th St Langley, BC V2Z 1W9		INSPECTION DATE August 2, 2022	TIME SPENT 1.5 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 = 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

Routine inspection General sanitation - Hand washing stations are supplied with hot/cold running water , liquid soap and paper towels. Soap dispenser above 2-compartment sink is to be repaired or replaced for the next routine inspection. - Kitchen floor observed to be generally clean and free of excessive build-ups. Reminder: Some hard to reach areas under equipment observed to have build-ups and food debris. Kitchen floor is to be kept clean. Frequent cleaning and removing food debris are to be practiced. - Ceiling tiles observed to be out of place. Ensure to re-install ceiling tiles properly so that they protect food from falling dust and potential contamination. - Cutting boards washing and sanitizing discussed with the operator. utilize QUAT sanitizer 200-400 ppm to sanitize all food contact surfaces. Wiping clothes are to be kept in sanitary condition and to be replaced maximum every 4 hrs. - Ice machine found to be clean and ice scoop stored in sanitary container. - No obvious sign of pest activity noted at this date. Mice traps are in place. - Food storage practices observed to be satisfactory. Food is labeled properly and raw-cook food separation is practiced. Reminder: Food is to be stored at least 6 inch off/above the floor. - Customer washrooms are clean and maintained. Staff washroom maintained - Floor in Bar area observed to be clean. Ice well and beer dispensers are clean and maintained. - Hand washing in bar area supplied with liquid soap and paper towels. Temperature control - Food in walk-in cooler measured at or below 4C. All under counter coolers, drawer cooler and insets measured at or below 4C. Proper storage of food was discussed. - Food in walk-in freezer measured at or below -18C. - Cooling units temperature monitoring log kept updated. cooling units are provided with adequate thermometer. Ensure to record temperature at least twice daily. - Food in Hot holding units measured at 60C or hotter. Soap hot holding unit measured at 60C. - Proper cooling procedure discussed with the operator. Roast beef proper cooling procedure was discussed. Cooked potentially hazardous food is to be cool down from 60C to 20C within 2 hours and from 20C to 4C or below within maximum 4 hours. Attention needed in following items: Dish washer final rinse measured 30-40 ppm of chlorine. Sanitizer in final rinse is to be 50-100 ppm chlorine. Note: Adjust the sanitizer at the final rinse. Ventilation fan is to be replaced and properly installed in the dishwashing area. A technician was working to install the fan at the time of inspection. Note: Contact your area health inspector to provide updates regarding issues discussed.