INSPECTION REPORT Health Protection VCHN-ATCR2D

PREMISES NAME One 20 Pub and Grill		Tel: (604) 591-3519 Fax: (604) 591-3529
PREMISES ADDRESS 120 - 8037 120th St Delta, BC V4C 6P7		INSPECTION DATE November 22, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Michael Lehnert		NEXT INSPECTION DATE November 29, 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 No 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): Bar hand sink not provided with single use paper towels. Corrective Action(s): Ensure all hand sinks are provided with liquid soap and single use paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Several containers of food observed stored on the floor and on the floor underneath the wired shelves in the walk in cooler. Corrective Action(s): Ensure all food products are stored at least 6" off the floor to protect from contamination. Correct immediately. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Pro Quat spray bottle filled with glass cleaner. 200ppm quats stored in unlabled spray bottle. Corrective Action(s): Ensure all chemicals, cleaners, and similar agents are stored and labeled properly identifying contents. Correct immediately. Violation Score: 3

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

Comments

Routine inspection: "Fresh Sheet" menus are changed on a weekly basis. New laminated regular menus recently changed. Warning statement regarding consumption of raw oysters not included. When serving raw oysters the following is required: Fraser Health advises: "The consumption of RAW oysters poses an increased risk of foodborne illness. A cooking step is needed to eliminate potential bacterial or viral contamination." Staff has printed out a warning statement and posted it at the entrance to the premise. Consult with operator on incorporating statement into new menus, table cards, or at entrance to premise. Note: shell fish receipts available for review. Walk in cooler at 1-3 degrees C. Walk in freezer at -5 degrees C. Freezer currently in defrost cycle. Bar cooler at 4 degrees C. Preparation cooler inserts at or below 4 degrees C. Lower sections and drawers at or below 4 degrees C. Under the grill drawer coolers at or below 4 degrees C. Hot holding at or above 60 degrees C. Freezer at -13 degrees C. 200ppm quats dispensed at back chemical dispensing station. High temperature dishwasher registers 71 degrees C at the plate surface during the final rinse cycle. Bar glass washer registers 12.5 to 25ppm iodine during the final rinse cycle. Hand sinks in the kitchen and servery provided with liquid soap and paper towels. Permit posted in plain view of the public. FOODSAFE requirements met at time of inspection. As discussed in the previous inspection monitor and record temperatures of all cooler, freezers, hot holding, and dishwasher final rinse temperature.