INSPECTION REPORT Health Protection BCUD-AHBVML

PREMISES NAME The Barrel Public House		Tel: (604) 593-6910 Fax: (604) 593-6909
PREMISES ADDRESS 229 - 7115 138th St Surrey, BC V3W 7T9		INSPECTION DATE January 5, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Roger Bains		NEXT INSPECTION DATE January 09, 2017
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Quat sanitizers tested in spray bottles visibly pink & measuring >400ppm on both EHO test strips and facility supplied test strips 2) Hoses for pop dispenser at bar mixed in with ice that is served in beverages Corrective Action(s): 1) You must monitor your own equipment! This same machine had problems last inspection. Use your test strips DAILY to check for 200ppm 2) Separate hoses from "drinking" ice. Options : build a barrier around hoses, use buckets that can be run through the dishwasher to store ice, or move beer bottles into the sink with the hoses, and keep the other sink as drinking ice only. Wash, rinse, and sanitize the clean sink nightly Violation Score: 9

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

Comments

Hand sinks supplied with liquid soap, paper towels, hot/cold running water Walk in cooler and prep cooler both at 4C Prep inserts supplemented with ice. OK Beer cooler 4C Walk in freezer -25C Chest freezer -18C Hot held gravy >60C Dishwasher (kitchen) reached 76C internally on rinse cycle. Good Note: temperature records were getting done incorrectly. Cook on site was shown how to read the critical rinse temperature on the gauge during the rinse cycle. Management must educate other kitchen staff to take accurate readings Glass washer measured 50ppm chlorine sanitizer on rinse cycle. Front staff were also taught how to take this reading. Note: no records getting taken for this machine. Minimum daily checks must occur. Recommended each start of shift checks chlorine sanitizer levels. Test strips for this purpose were not found on site. Get these immediately Quat sanitizer problems noted above. Note: The dispenser must also be checked daily! This machine has been a recurring problem General sanitation of facility good No evidence of pests

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: BCUD-AHBVML
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: No concerns
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