INSPECTION REPORT Health Protection ABAI-BEES8M

PREMISES NAME Admiral Pub & Grill		Tel: (604) 298-7158 Fax: (604) 298-3090
PREMISES ADDRESS 4125 Hastings St Burnaby, BC V5C 2J3		INSPECTION DATE July 25, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Amir Sadath		NEXT INSPECTION DATE 5 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Cold water supply to the hand wash station beside the mop sink in the kitchen was turned off. Staff member was instructed to turn it on at time of inspection. Corrective Action(s): Ensure hand wash stations are fully equipped with soap, paper towel, hot and cold running water at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cold water tap for hand sink located beside the mop sink in the kitchen was leaking. Corrective Action(s): Repair tap so it does not leak. Do not turn off the cold water supply to the hand sink. Violation Score: 3

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

Comments

All coolers 4C or less (walk in, prep, undercounter...etc). Small amount of creamers at bar stored on ice. Freezers - 18C to -21C Hot holding of soups and gravy higher than 60C General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Meat slicer and ice machine appeared clean at time of inspection. Scoop for ice machine secured in scoop holder inside the ice machine. Container of chlorine sanitizer in kitchen 100ppm. **Reminded staff to keep all reusable wiping cloths stored in sanitizer solution when not in use to prevent microbial growth.** Spray bottle of quat sanitizer at bar 200ppm. Single use paper towels are used to wipe. High temperature dish washer achieved 71C (with thermolabel). Glass washer at bar had 12.5ppm iodine. Door to staff washroom in kitchen is self closing self closing. Lights in food preparation areas had covers.