INSPECTION REPORT Health Protection DKAL-CHBUCY

PREMISES NAME Thirsty Duck Pub		Tel: (604) 526-6411 Fax:
PREMISES ADDRESS 606 12th St New Westminster, BC V3M 4J7		INSPECTION DATE August 15, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Harry Toor		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 16

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A container of boiled soup / chilli was kept on the grill and had an internal temperature of 31 degrees Celsius. Staff informed that this was made in the morning. Corrective Action(s): The soup was discarded at the time of inspection. Ensure cooked food items are cooled from 60C to 20C within 2 hours and 20C to 4C within 4 hours, or hot hold it at 60C until use. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): There was no detectable chlorine residual in the labeled bleach bottle. No sanitizer was available at the bar. Corrective Action(s): Staff made 200 ppm chlorine residual solution at the time of inspection. Ensure sanitizer is available AND used during all hours of operation. Food contact surfaces should be sanitized every 2 hours to prevent the growth of pathogens. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Personal items (backpacks, totes, wires, etc.) were kept on food counters. A pair of shoes was left in front of the double door coolers in the downstairs meat handling area. 2) Cooler door handles, shelves, and areas under and behind equipment had build up of grease and food debris. Broken glass was noted around the ice-machine in the bar. Corrective Action(s): 1) Create a designated place for staff to keep their personal belongings. Personal items can contaminate food preparation areas. 2) Thoroughly clean the facility and maintain a routine for regular cleaning to prevent build up grease and food debris. The broken glass pieces were cleaned up at the time of inspection. Date to be corrected by: August 30, 2022 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The hand washing sink by the kitchen entrance has a leaking drain pipe. A bucket was placed under the P-pipe to catch the dripping water. Corrective Action(s): Have the sink repaired. Leaking hand sink discourages staff for handwashing. Date to be corrected by: August 19, 2022. Violation Score: 3

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

Comments

Routine inspection of the food facility conducted. Temperatures: - Coolers were maintaining 4 degrees Celsius or less. The single door stand up cooler by the back exit is only used to store whole vegetables -it was maintaining 8 degrees Celsius. - Freezers were at or below -18 degrees Celsius. - Hot holding units were holding soup and gravy at least 60 degrees Celsius. All units had functional thermometers. Sanitation: - 3 compartment sink was equipped with functional plugs. - High temperature dishwasher achieved 71 degrees Celsius at the dish surface after the final rinse cycle. - Hand washing sinks were adequately equipped with hot and cold running water, liquid soap, and disposable paper towels. - Washrooms in good sanitary condition. - Ventilation hood in good sanitary condition. NOTE: Staff mentioned that the meat slicer downstairs is not in use. Ensure the meat slicer is thoroughly cleaned and sanitized prior to use. The blades should be removed for adequate sanitation. Storage: - Stainless steel racks are used for storage. - Chemicals are stored in a separate area away from food. - Most items are covered when stored inside coolers. - Pest-proof dry ingredient bins are used. Pest Control: - Facility is monitored by a professional pest control company. - No signs of pest activity noted at the time of inspection. Administration: - Staff have valid FOODSAFE level 1 certifications. Copies are on site.