INSPECTION REPORT Health Protection LQUN-BUTTKR

PREMISES NAME Cat & Fiddle Sports Bar		Tel: (604) 941-8822 Fax: (604) 941-0886
PREMISES ADDRESS 1979 Brown St Port Coquitlam, BC V3C 2N4		INSPECTION DATE October 28, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Randy Doncaster		NEXT INSPECTION DATE 5 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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): The ice scoop/bucket was being inside the ice making machine in the ice. The ice could become contaminated when staff grab the scoop/bucket and touch the ice with their hand. Corrective Action(s): Immediately remove the scoop/bucket inside the ice machine and store it in a clean area, outside of the ice machine. Retrain staff so they store the scoop/bucket in the apppropriate area. During the inspection, this was corrected. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: There are a number of chest freezers and coolers that have broken seals/gaskets and/or broken doors/lids being held together with duct tape. Duct tape is not food grade nor is it cleanable. The broken doors/lids are not cleanable and pieces of plastic could fall into food. Broken seals/gaskets are not cleanable and allow cold air to escape. The broken seals/gaskets and doors/lids of freezers and coolers have been mention in previous inspection reports. These violations have NOT been addressed yet. Corrective Action(s): Replace all broken seals, gaskets, doors and/or lids with new ones and/or replace the whole unit with a new unit. Failure to address this violation, will result in the issuance of a correction order and a fine could also be issued. **Correction date: Apr. 1/21** Violation Score: 9

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

Comments

A routine inspection was conducted, the following observations were made: - Coolers 4C or colder; freezers -2C or colder; hot holding units 60C or hotter; thermometers present; and temperatures recorded daily. - Staff are aware of the 2 hour rule relating to holding perishable foods in the Danger Zone. Only enough food is brought out and used within 1 hour. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - Low temperature dishwasher had [Cl2] between 5ppm-100ppm during the rinse cycle. Test strips present and dishwasher tested daily. - Bleach sanitizer in spray bottles was above 200ppm. - Quats sanitizer in cloth buckets was 200ppm. - General sanitation level is good. A deep clean of the premises was done and staff are keeping up with the cleaning. Great job, staff should be praised for keeping the standard up. - Exhaust canopies were professionally cleaned in July 2020. Next service date in December 2020, as per service sticker. Exhaust filters and canopies are clean. - All foods stored in food grade containers; labeled; date coded; foods stored in groups with proteins separate and below RTE foods; and all foods store 6" off the floor on racks and shelves. - No expired foods in use or for sale. FIFO rules being followed. - Improvement seen in the dry storage room. There is less clutter and it is more organized with all items store on shelves. - FoodSafe certified staff present. - COVID-19 Plan present. - Great improvements have been seen in the premises. - Discussed the inspection results with the manager, no signature obtained due to pandemic. ACTION: Remind staff to change the sanitizer solution in cloth buckets every 2 hours, with new solution. Remind staff to wash & sanitize all salad mixing bowls and wing mixing bowls every 2 hours. Remind staff to wash & sanitize cutting knives every 2 hours.