INSPECTION REPORT
Health Protection
FEMI-A7PR4Y

PREMISES NAME
The Burrard Public House
Tel: (604) 939-3470
Fax: (604) 939-3470
PREMISES ADDRESS
2414 St Johns St
Port Moody, BC V3H 2B1
INSPECTION DATE
March 3, 2016
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Ana Stipica
NEXT INSPECTION DATE
March 07, 2016
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 2
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Noted tongs and in line utensils are being stored in sanitizer buckets with 0 sanitizer and employee wiping it with a rag to re-use.
Corrective Action(s): Utensils to be fully washed and sanitized in between. For utensils that are being used continuously DO NOT STORE IN Sanitizer Bucket ensure to rotate every 2 hours and in between store them in a buck of iced water only.do not store in sanitizer bucket
Violation Score: 5

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Noted a staff with broken finger cot handling food:((.
Corrective Action(s): In case of cut/boil or burnt, ensure the damaged area is fully covered and handwashing/changing bandit and finger cot are done after any contamination.
Violation Score: 5


Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation: Noted most foods are uncovered in line coolers, and dry goods (buckets). Noted foods spiled onto other foods in line cooler.
Corrective Action(s): Ensure to cover all foods and have inserts not too full (Max 2/3)to prevent spilling onto other foods.
Violation Score: 9

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: sanitation of the facility require attention: surfaces, under equipment, outside/inside, wall, floor ...
Corrective Action(s): Clean the entire kitchen including cabinet under sink in the hallway (server side)
Violation Score: 9


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

Comments

-Soap and paper towels at hand sinks
- Chemical dishwasher had ~ 50 ppm chlorine residual.
- All coolers <= 4 deg C, freezers at <= -18 deg C.
-Accurate thermometers are provided
- Quats surface sanitizer at 200 ppm Quats.
- No signs of pests.
- Iodine glass washer achieved >= 12.5 ppm
* Labelling of stored foods in walk in cooler need attention, noted some without label.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: FEMI-A7PR4Y
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment