INSPECTION REPORT Health Protection JCHW-AV3REH

PREMISES NAME Kelly's Pub		Tel: (604) 543-4032 Fax:
PREMISES ADDRESS 112 - 7218 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE January 16, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jasmine Saini		NEXT INSPECTION DATE January 23, 2018
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: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep cooler #1 food items were probed at 11C (top and bottom). Both of the thermometers inside the cooler unit also registered 11C. Items have been in the prep cooler since yesterday. Corrective Action(s): Cold potentially hazardous foods must be stored at 4C or less to prevent the growth of pathogens and or the formation of toxins. Items were discarded at the time of inspection. Items discarded: 1 insert burger patties 1 insert raw shrimp 1 insert sliced mushrooms 3 inserts sliced cheese 1 insert sliced tomatoes 2 insert sliced red onion 1 insert sliced white onion 4 insert vegetables (broccoli, cauliflower, lettuce, carrots) 3 inserts sliced meats (corned beef, turkey, ham) 2 inserts grated cheese 1 insert hard boiled eggs Violation Score: 15

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler closest to the walk-in cooler was at 11C. Corrective Action(s): Service cooler unit and ensure it can maintain 4C at all times. Cooler unit cannot be used unit it can maintain 4C on a consistent basis. Operator contacted technician for service at the time of inspection. Correction date: 1 week Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Quats sanitizer spray bottles in the kitchen were unlabelled. Corrective Action(s): Ensure all spray bottles are properly labelled to identify the contents. This prevents accidental misuse or mixing of chemicals. Correction date: Today Violation Score: 3

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

Comments

-Walk-in cooler was at 2C. -Walk-in freezer was at -15C. -Prep cooler #2 was at 3C (top and bottom). -Upright freezer was at -14C (defrosting). -Bar area cooler was at 4C (dairy). -Hot holding was greater than 60C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Bar glasswasher had a final rinse of 12.5ppm iodine (minimum of 12.5ppm required for proper sanitzing). -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles tested at 200ppm. Quats sanitizer dispenser was tested at 200ppm. -Foods properly stored off the floor, covered, and protected from potential contamination. -Deli slicer was found to be clean and sanitary. -Ice machine was found to be clean and sanitary. Ice scoop stored in a sanitary manner. -Dry ingredient scoops were stored in a sanitary manner. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -FoodSafe Level 1 certificates issued prior to July 29, 2013 expire July 29, 2018. To renew, students must either successfully complete a FoodSafe Level 1 course or online refresher course (foodsafe.ca to register). -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AV3REH
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: 0.08 hour Specific comments: Margarine: 0.4g trans fat / 80 g total fat = less than 2% Oil: trans fat free Other foods: meet trans fat requirements.
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