INSPECTION REPORT Health Protection DSEA-D4LSNJ

PREMISES NAME Frankie G's Pub		Tel: (604) 780-7207 Fax: (604) 522-5584
PREMISES ADDRESS 305 Ewen Ave New Westminster, BC V3M 5B4		INSPECTION DATE April 23, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Calvin Basran		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: deli slicer found to have food debris in the blade guard and sharpener housing Corrective Action(s): Ensure that the deli slicer is fully disassembled, cleaned, and sanitized immediately after use 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: REPEAT OBSERVATION: left prep cooler was not able to maintain contents <4C. Food items in the top of the prep cooler were on ice and operator had ordered repairs for the unit. Corrective Action(s): Repair or replace the cooler unit. Ensure that all coolers are capable of maintaining contents <4C at all times. due 1 week Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler 4C), domestic cooler bottom (2C), pizza prep cooler (3C), 3 door undercounter cooler (3C), right side prep cooler (3C), left side prep cooler (15C) measured < 4 degrees C =Upright freezer (-22C) and domestic freezer top (-22C) measured < -18 degrees C =Gravy hot holding (65C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Low temperature glasswasher measured 12.5 ppm iodine at the glass surface =Wiping cloths stored in QUATS sanitizer solution at 200 ppm QUATS and available in spray bottles =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Staff hygiene satisfactory at the time of inspection, FOODSAFE certification could not be verified =Health operating permit posted in the bar in a conspicuous location