INSPECTION REPORT Health Protection ADIG-CNMV4F

PREMISES NAME Bob's Bar N'Grill		Tel: (604) 857-7725 Fax:
PREMISES ADDRESS 27083 Fraser Hwy Aldergrove, BC V4W 3R2		INSPECTION DATE February 1, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Sat Deol		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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)

Code 205 noted on Routine inspection # ADIG-CMQUKL of Jan-03-2023 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. Correction: 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. Code 302 noted on Routine inspection # ADIG-CMQUKL of Jan-03-2023 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. Correction: 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.

Comments

Follow up on: Dishwasher chlorine 50-75ppm chlorine. Cooler drawers closest to oven: raw meats on top two drawers are between 6-10C surface temperature. On the other side (cabinet side), meats are at 0.4C, well below 4C. Last drawer cooked meats are 4C surface temperature. Operator aware of the situation and will move meats to cooler area. Plans to get contractor to fix.