INSPECTION REPORT Health Protection DSEA-D28W4A

PREMISES NAME Terminal Pub		Tel: (604) 553-4444 Fax:
PREMISES ADDRESS 115 12th St New Westminster, BC V3M 4G3		INSPECTION DATE February 7, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mohsen Mahajer		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: mechanical slicer and push slicer (vegetable) found to have food debris on the blade and blade guards Corrective Action(s): Ensure that the mechanical slicer is disassembled, cleaned, and sanitized after use. Push slicer must be thoroughly cleaned and sanitized after use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: 1 kitchen staff member working, they had not completed FOODSAFE level 1 certification. Corrective Action(s): Minimum 1 staff member with FOODSAFE Level 1 certification must be on site during operation. Violation Score: 1

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 (2C), prep cooler (2C), quad drawer cooler (3C), and bar cooler (2C) measured < 4 degrees C =Kitchen upright freezer (-18C) and storage room chest freezers (-22C and -20C) measured < -18 degrees C =Chili hot holding (68C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Low temperature glasswasher measured >50 ppm chlorine at the glass surface after several cycles =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, though some cleaning required around kitchen ceiling exhaust and hard to reach corners. =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; staff FOODSAFE certification expired. Ensure that minimum 1 staff member in the kitchen holds a valid FOODSAFE level 1 certification. =Permit posted in a conspicuous location