INSPECTION REPORT Health Protection VCHN-BE5Q29

PREMISES NAME One 20 Pub and Grill		Tel: (604) 591-3519 Fax: (604) 591-3529
PREMISES ADDRESS 120 - 8037 120th St Delta, BC V4C 6P7		INSPECTION DATE July 16, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Michael Lehnert		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Gravy with an internal food product temperature of 20 degrees C observed in the hot holding unit. Corrective Action(s): Rapidly reheat foods to over 74 degrees C for 15 seconds (within 2 hours). Do not reheat food products in hot holding units. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: - Several containers and trays of food products in the walk in cooler not covered to protect from contamination. - Scoops and other dispensing utensils observed stored inside dry products. Corrective Action(s): - Ensure all food products are adequately covered to protect from contamination. - Ensure all scoops, bowls, etc. used to dispense dry products are stored outside of dry products and in a sanitary manner. . Correct immediately. Violation Score: 3

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

Comments

Routine inspection: Hand sinks provided with liquid soap and paper towels. 200ppm quats available for use in spray bottles. Dishwasher registers 73-74 degrees C at the plate surface during the final rinse cycle. Bar glass washer registers 12.5 to 25ppm iodine during the final rinse cycle. General sanitation is satisfactory. Pest control services in place. No mice caught on glue traps or snap traps. Opened several tin cat monitoring traps, no mice caught. No droppings observed in the dry storage room. Soup hot held above 60 degrees C. Preparation coolers (2) inserts and lower sections at or below 4 degrees C. Drawer coolers at or below 4 degrees C. Upper single door cooler at 3 degrees C. Lower freezer at -18 degrees C. Walk in cooler at or below 4 degrees C. Walk in freezer at -11 degrees C. Monitor and ensure -18 degrees C or less. Ice cream freezer not in use. Dipper well not in use. Permit posted in plain view of the public. FOODSAFE requirements met at time of inspection. Note: monitor and record temperatures of all coolers, freezers, hot holding, and final rinse temperature of high temperature dishwasher.