INSPECTION REPORT Health Protection 242973

PREMISES NAME Field House Brewing Co.		Tel: (604) 776-2739 Fax:
PREMISES ADDRESS 2281 West Railway St Abbotsford, BC V2S 2E3		INSPECTION DATE April 26, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Joshua Vanderheide		NEXT INSPECTION DATE April 28, 2018
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher measured at 0 ppm Cl at plate level during rinse cycle. Corrective Action(s): Replace sanitizer solution to ensure a concentration of a minimum of 50 ppm Cl. Chlorine test strips use onsite. Discussed with operator creating a daily log to record Cl concentration at plate level during rinse cycle. Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Observed grain being stored in partially enclosed storage area. Chain link fence does not provide protection from possible contamination;and or entry from pests. Corrective Action(s): Store grain inside and protected from pests. Operator discussed offsite storage for shipments of grain and or storing within a shipment container. Correct April 26/2018 Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Observed loading bay doors and front door open during operation. This is a repeat issue. Corrective Action(s): Ensure all doors are closed or have a screen door installed to prevent possible entry of pests. Ensure loading bay door is fully sealed. Correct April 26 2018 Violation Score: 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: One hand sink for clients does not have hot running water. Interim close the washroom and use the adjacent washroom. Corrective Action(s): Repair the hand sink to ensure hot running water is supplied. Correct by April 28 2018

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

Comments

Ensure all sous-vide pouches are fully submerged at all times. Follow all procedures as outlined int he food safety plan for sous-vide items. All coolers were at 4 C or less Hot holding units measured at 61.2 C and 60.2 C respectively. all other hand sinks had liquid soap, paper towel and hot/cold running water. Overall cleanliness is satisfactory Discussed FoodSafe Certification expiry dates