INSPECTION REPORT Health Protection JCHW-BS6R3G

PREMISES NAME Kelly's Pub		Tel: (604) 543-4032 Fax:
PREMISES ADDRESS 112 - 7218 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE August 4, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jasmine Saini		NEXT INSPECTION DATE August 10, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice machine was found to have mould and mildew growth on the dispenser shield. Corrective Action(s): Empty ice machine for cleaning and sanitizing. Ice machine must be cleaned and sanitized on a regular basis to prevent contamination of ice. Ice machine was turned off for cleaning at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitnizer is not properly diluted and was dark red. Sanitizer strength was undetecable. Corrective Action(s): Quats sanitizer must be maintained between 200ppm to 400ppm to properly sanitized food contact surfaces. Concentrations in excess of 400ppm may be toxic for human health. Container states mix 26.7 to 53.4mL concentrate in 10L of water. Sanitzer was refilled at the automatic dispenser at the time of inspection and was at 200ppm to 400ppm. Violation Score: 15

Non-Critical Hazards: Total Number: 6

304 - Premises not free of pests [s. 26(a)] Observation: Dead mouse was found in the walk-in cooler. Corrective Action(s): Have facility serviced by professional pest control operator. Facility must be maintained free of pests. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris, alcohol/syrup, dead rodent were found in the walk-in cooler (by the bar access cooler doors). Corrective Action(s): Facility must be maintained in a clean and sanitary condition at all times. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler (closest to walk-in cooler) was at 6C (top and bottom) Corrective Action(s): Service or adjust cooler unit and ensure it can maintain 4C or less at all times. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bar area spray bottles were not labelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Once labels fade or fall off, containers must be relabelled. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Prep cooler (away from walk-in cooler) was broken. Corrective Action(s): Ensure all coolers are equipped with accurate thermometers to verify proper cold holding temperatures. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff in the facility at the time of inspection had FOODSAFE Level 1 or equivalent training. Corrective Action(s): While in operation, facility must have at least one staff member who has FOODSAFE Level 1 or equivalent training. Prep cook stated they had registered for FOODSAFE Level 1 - unable to provide confirmation at the time of inspection. Violation Score: 1

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -17C. -Prep cooler (away from walk-in cooler) was at 2C (top) and 4C (bottom). -Upright freezer was at -20C. -Hot holding was greater than 60C. Food items are reheated to greater than 74C on the grill prior to hot holding. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Glass washer is currently waiting for repairs. Chemical dishwasher is used for washing and sanitizing glassware in the meantime. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Prep cook observed practicing goof hand hygiene practices. -General food storage practices good at the time of inspection. Foods stored off the ground and covered. -Washroom clean and well maintained. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.