INSPECTION REPORT Health Protection ABAI-AQHTK6

PREMISES NAME Admiral Pub & Grill		Tel: (604) 298-7158 Fax: (604) 298-3090
PREMISES ADDRESS 4125 Hastings St Burnaby, BC V5C 2J3		INSPECTION DATE August 23, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Amir Sadath		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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Noted hand wash station beside mop sink did not have soap and had an umbrella stored in it. Kitchen staff said they never use it and usually use washroom hand sink in the area or the two compartment sink. Corrective Action(s): Ensure all hand wash stations are fully equipped and unobstructed at all times. Washroom hand sink and warewashing sinks are not designated hand wash stations. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: A) Staff washroom door that opens into the food preparation area was open at time of inspection B) Noted splashing when hand sink at cookline is turned on Corrective Action(s): A) Install a self closing device/hinge on the staff washroom door in the food preparation area B) Install splash guards on either side of the cookline hand sink Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A) Noted duct tape on the door of the upright freezer B) Paper towel and the bar and cookline hand sinks were not stored in holders/dispensers Corrective Action(s): A) Remove duct tape and repair/replace upright freezer as needed B) Place paper towel at the bar and cookline hand sinks in a holder or dispenser Violation Score: 3

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

Comments

All coolers 4C or less (walk in, prep, undercounter...etc) Freezers - 18C to -21C Hot holding of soups and gravy higher than 60C General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Screen was in place over open back door at time of inspection. Meat slicer was being cleaned at time of inspection. Kitchen staff they take it a part and wash/sanitize it after each use. Ice machine appeared clean with scoop for ice stored in the holder. Chorine sanitizer in container for the food preparation area 100ppm. Reminded staff to keep all wiping cloths stored in sanitizer when not in use to prevent microbial growth. Quat santizer at bar in spray bottle 200ppm. High temperature dish washer achieved 71C (with thermolabel). Glass washer at bar had 12.5ppm iodine.