INSPECTION REPORT Health Protection JELR-B9XUJE

PREMISES NAME 3 Dogs Brewing		Tel: Fax:
PREMISES ADDRESS 1515 Johnston Rd White Rock, BC V4B 3Z6		INSPECTION DATE March 4, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Scott Keddy		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 9

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sausage rolls are being displayed at room temperature. Shredded cheese and sour cream are being stored at 47 F. Corrective Action(s): All potentially hazardous foods are to be stored at 4 C / 40 F or less (colder). Sausage rolls, cheese, and sour cream moved to the large upright cooler. Do not store potentially hazardous foods in the beer walk in as the air temperature is >40 F. Your food safety plan should reflect this. If sausage rolls are at room temperature for more than 2 hours, discard. Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: There are some unfinished wooden surfaces in the brewery area (on the wall above the double sink and in the grain storage room (grain milling equipment). Corrective Action(s): Wooden surfaces are to be finished so that they are impervious to moisture and can be cleaned. Correct by June 1, 2019. Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Corrective Action(s): Update your sanitation plan to show how you are cleaning and sanitizing tables, counters, etc. Violation Score: 1

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

Comments

Front kitchen: Landjaeger sausage - Provide label for these sausages, including storage temperature requirements. Coolers (upright and small line cooler) are at 4 C or colder. Records are being kept. Sausage rolls - see above. Hand washing sink has hot and cold water, liquid soap and paper towels. Sanitizer for surfaces - Operator advises they are using Lysol detergent/disinfectant on the tables and counters. Follow directions and rinse with a potable water rinse when used in kitchen or on dining tables. You may also use an alternative sanitizer such as a quats sanitizer (200ppm or as per bottle label) or a chorine sanitizer (1 tsp domestic bleach in 1 litre water made fresh daily) to sanitize surfaces. Update sanitation plan. Discussed "food safe" containers. Dishwasher has a hot water final sanitizing rinse - ok. Allow time to warm up. Menu change - Provide new menu and update food safety plan. Most foods are stored cold and heated to order (74 C). Staff person and Manager have Food Safe Level 1. Food Permit to be re-posted. Brewery: Check to ensure that all hoses are food grade (if in contact with food/beer/water used as a food) and that there are backflow prevention devices in place on the hoses. Sanitizer is used on pre-cleaned hoses and equipment - reviewed procedures. Follow directions on the label. Hand sink has hot/cold water, liquid soap and paper towels. Walk in cooler 47 F - do not use this cooler for storing cheese or other potentially hazardous foods. Surfaces - some exposed wood - see above. Pest monitoring program is in place. Staff washroom has liquid soap and paper towels in dispensers.