INSPECTION REPORT Health Protection ADIG-CMQUKL

PREMISES NAME Bob's Bar N'Grill		Tel: (604) 857-7725 Fax:
PREMISES ADDRESS 27083 Fraser Hwy Aldergrove, BC V4W 3R2		INSPECTION DATE January 3, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sat Deol		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Meats in stainless steel drawers have internal temperature of 6.6C, surface temperature of 8C. (side that is closer to oven). Temperature of cabinet next to the condenser is about 4C. Operator has IR gun to monitor temperature. Corrective Action(s): Move meats and other items in trays to the condenser side that is cooler. Put thermometers in drawers and monitor the temperature or use IR gun to monitor temperature of drawers. Ensure temperatures are lower than 4C. Cook In Charge said he will adjust the temperature and move things around, thank you. Date to be completed by: Immediately. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Gravy and cream based soup in warming unit are around 50C. Water in warming unit reaches the bottom of the stainless steel wells/containers. Corrective Action(s): Reheat gravy and cream to above 74C. Turn up the warming unit. Add hot boiling water to warming unit so that water level is at manufacturer's specifications or at least half way up the steel wells. Monitor the temperature with thermometers to ensure food in warming unit is at least above or at 60C. Cook reheated during the inspection and refilled the unit. Thank you. Date to be completed by: Immediately. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher chlorine is between 25-50ppm. Color appears lower than 50ppm. Temperature of final rinse is about 60C. Corrective Action(s): Call contractor to adjust. Adjust dishwasher chlorine to be at least 50ppm chlorine. Manually feed chlorine according to manufacturer's specifications as needed to reach acceptable sanitizing chlorine level. Use 2 compartment sink for sanitizing or single use disposable dishware. Date to be completed by: 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: Hand wash sink in kitchen: enamel smashed open near the drain, hole in sink that is about 10cm across. Corrective Action(s): Repair or replace hand sink. Cook In Charge said owner is aware and has ordered a replacement, awaiting plumber to put in. Date to be completed by: January 31, 2023. Violation Score: 3

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

Comments

Hand wash stations supplied with liquid soap in dispensers and paper towels in dispensers. Line coolers top and bottom <4C. Walk in cooler <4C. Walk in cooler is organized, majority of items are covered and protected from contamination. Small cooler at bar <4C. Iodine glass washer 25ppm Iodine. Test kit available on site. No signs of pests at the time of inspection.