INSPECTION REPORT Health Protection JKWK-C57NPF

PREMISES NAME The Canadian Brewhouse & Grill		Tel: (604) 625-5433 Fax:
PREMISES ADDRESS E125 - 3122 Mt Lehman Rd Abbotsford, BC V2T 0C5		INSPECTION DATE July 21, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Matthew Woods		NEXT INSPECTION DATE 2 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1.Cooked patties were observed at 22C being stored at room temperature for more than 2 hours in cooked bacon tray next to main grill. The dried cooked bacon is non-potentially hazardous and is used up each meal service. 2. Precut condiments like fruits and vegetables not cold held at bar areas. Ice or cooling below 4C is required. Corrective Action(s): 1.Potentially hazardous foods stored above 4C for more than 2 hours may cause food borne illness. Contaminated patties discarded by operator. Serve cooked foods right away or properly hot hold at 60C and above. 2. Precut and prepared condiments need to be suspended in ice, held at 4C below, and/or served within 2 hours of preparation then discarded. Apply corrective correction as needed. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 2nd floor patio sanitizer buckets detected less than 100 ppm quat sanitizer. 200 ppm to 400 ppm quat sanitizer is required to prevent contamination. Observed staff refill sani buckets with the wrong solutions and this is the reason why the sanitizer is diluted. Corrective Action(s): Educate staff, label containers with the sanitizer in them to prevent confusion. Ensure 200 ppm to 400 ppm quat sanitizer or approved food grade sanitizer is available for service. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Observed opened canned food in stand up cooler (pickles and chillis fridge). 2. Food observed stored directly on the floor in walk in freezer. Corrective Action(s): 1. Ensure to transfer open canned food to food grade containers. Open cans will rust and contaminate the food. Correction required today. 1. Ensure food is not stored directly on the floor. Store food on shelves or at least 15 cms off the ground. Correction required today. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Flies observed in bar tending area near liquors and fresh fruit. Flies cause food contamination and foodborne illness. Corrective Action(s): Monitor, reduce and prevent flies population in food service areas. Covers needed for open liquor. Lids need to be placed on fruit displays and cutting knives and boards need to be washed after processing to prevent attracting flies. Contaminated food products will require to be discarded. Correction required immediately. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The main grill 2 hand sinks were working but constantly leaking water. Repair is needed. Corrective Action(s): Repair for these units required within 2 weeks. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Staff half eaten lunch observed behind 2nd floor bar counter next to food service and utensils area. Staff indicated this was left here from the last break over an hour ago. Corrective Action(s): Do not eat in food service areas. Take breaks in designated staff areas in order to prevent contamination of food contact surfaces and utensils. This is a repeat violation and is unaccepabtle. Correction required immediately. Violation Score: 3

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

Comments

Premise is sanitary. Hot and cold water available. Dedicated hand sinks with liquid soap and paper towels available. Staff demonstrate good personal hygiene and sanitary hand washing. Washrooms are sanitary with fully stocked hand sinks. Ice machines are sanitary with dedicated hand scoop. Main kitchen condiments in use suspended in ice and/or time stamp and discarded after service shift. Dedicated thongs for raw proteins to prevent cross contamination; red tongs for raw protein, blue tongs for ready to eat - good. Temperature holding is adequate and in use with accurate thermometers. Quat sanitizer in use at 200 ppm. Hydrogen peroxide disinfectant used for frequent touch surfaces. Dishwasher final rinse at 100 ppm chlorine at the plate. Glass washers in use at 12.5 ppm to 25 ppm iodine at the plate. Chemical test strips and logs available. Mop sink back flow preventer in place. Valid Permit posted in conspicuous location. Holding units: Cooking service coolers at 4C and below; salads and cheese. 2 mash potatoes holders at 61C, 60.2C. Sauce holder 72.6C, grill fridge 3.5C raw patties, creamer cooler 0C, dough and pickles coolers 3.7C, walk in cooler at 2.8C eggs, Walk in freezer at -16.7C, walk in beer cooler at 2.6C pizzas, beer counter coolers between -3.2C to 2.8C beers/limes and empty glasses.