INSPECTION REPORT Health Protection MLUU-CG8U8J

PREMISES NAME Hub Restaurant		Tel: (778) 238-7487 Fax:
PREMISES ADDRESS 344 - 800 Carnarvon St New Westminster, BC V3M 0G3		INSPECTION DATE July 11, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Michael Knowlson		NEXT INSPECTION DATE July 13, 2022
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: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): a) Prep cooler in kitchen area was reading 11C. Operator informed that food could have been sitting in the prep cooler for greater than 4hours. b) Pull out cooler containing chicken wings were found at 12C. Operator was unable to determine how long chicken wings were sitting there for. Corrective Action(s): a) Operator was instructed to discard food in the prep cooler. Food discarded were: prep cut vegetables, sauces, and various toppings used for tacos. b) Chicken wings were discarded by the operator. Environmental Health Officer instructed them not to use coolers a) and b) until fixed and could hold 4C or below. Due date: 2 days. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): QUAT sanitizer at bar was measured around 50ppm. Corrective Action(s): QUAT sanitizer was re filled from sanitizer dispenser, around 200ppm. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

FOODSAFE Level 1 valid until Feb 2023 No signs of pests at time of inspection. Walk in freezer at -18C or below Walk in cooler at 4C or below Bar cooler at 4C or below Mini cooler at 4C or below Low temperature dishwasher, chlorine was around 50ppm residual Food kept off the floor in walk in cooler and freezer Good dry food storage practices Glass dishwasher had about 12.5 ppm iodine Note: Reminder that operator should have recording of temperature logs once prep cooler and pull out counter has been looked at.