INSPECTION REPORT Health Protection RWOG-AQZUQQ

PREMISES NAME Rocky Point Tap House		Tel: (604) 937-0097 Fax:
PREMISES ADDRESS 2524 St Johns St Port Moody, BC V3H 2B4		INSPECTION DATE September 8, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) David Jones		NEXT INSPECTION DATE September 15, 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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: A mouse was observed in a trap in the basement storage area. Corrective Action(s): Remove the mouse and monitor basement storage area for pests. Clean and sanitize areas as necessary. Pest company contacted at the time of inspection. Please email copies of the last two reports to your area inspector. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rust observed inside the ice machine. Corrective Action(s): Clean and sanitize the area noted. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright cooler in the kitchen and a walk-in cooler in the basement storage area were not working. Staff was aware of this problem and had moved all foods to working coolers. Corrective Action(s): Have both coolers repaired until they are both able to achieve and maintain 4C consistently. Violation Score: 3

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

Comments

- Other coolers measured 4C or colder - Freezers measured 60C or colder - Dishwasher measured 50ppm chlorine - Bar glass washer measured 12.5ppm iodine - Sanitizing records available for review - Sanitizer measured 200ppm quats at the dispenser and spray bottles - Note: Have a sanitizing bucket for wiping rags when in service - Cooking utensils to be stored in ice water and changed out every 2 hours - Handwashing stations stocked with soap, paper towels and hot and cold running water - FIFO dates seem to be in order - Cleaning greatly improved - Stairs leading to basement storage area repainted - Basement storage area cleaned and tidied - ensure to monitor closely for pests as this area is open to the outside - FOODSAFE requirements met at the time of inspection