INSPECTION REPORT Health Protection DSEA-AU8UUQ

PREMISES NAME Lougheed Village Bar & Grill		Tel: (604) 421-0369 Fax: (604) 421-0365
PREMISES ADDRESS 9532 Erickson Dr Burnaby, BC V3J 1M9		INSPECTION DATE December 20, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Robert Frost		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knife stored between steel countertop and small prep cooler Corrective Action(s): this is not a sanitary location for equipment storage. do not store equipment in crevices Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member starting shift did not wash hands properly. Corrective Action(s): Ensure that hands are washed using liquid soap and warm water, dried with paper towels only. Hands must be washed after breaks and when starting shifts. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: BOH grill hood has unprotected lightbulb Corrective Action(s): Provide cover for lightbulb after it has been replaced (not working) Violation Score: 3

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

Comments

=BOH and Bar handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Kitchen: prep coolers (small 3C, large 3C), glass door coolers (single 1C, double 4C), and domestic cooler (4C) measured < 4 degrees C =Bar: milk/bar cooler (2C), food cooler (2C), and walk-in cooler (1C) measured < 4 degrees C =Bar chest freezer (-20C), BOH chest freezer (-18C), BOH upright small (-16C), BOH domestic freezer top (-16C), and BOH large upright cooler (-14C) =Bain marie hot holding (gravy 61C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 71.4 C at the dish surface (minimum 71 C required for proper sanitizing) after several cycles =Bar glasswasher measured ~25ppm iodine at the time of inspection =Sanitizer solution at 200 ppm QUATS available in spray bottles =Dedicated prep sink available for food preparation, food thawing under cold running water =General food storage practices good 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 =Ice machine and deli slicer maintained in a sanitary manner =Staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry. =Permit posted in a conspicuous location