INSPECTION REPORT Health Protection MLOO-CDNTBV

PREMISES NAME Old Settler Pub		Tel: (604) 796-9722 Fax:
PREMISES ADDRESS 222 Cedar Ave Harrison Hot Springs, BC V0M 1K0		INSPECTION DATE April 20, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE April 27, 2022
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

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Perishable foods (cartons of creamer and various sauces) were stored at approximately 8-10°C in the small glass door cooler in the kitchen. Corrective Action(s): Discard all perishable foods in this cooler if stored for more than 4 hours. Otherwise, move foods to a working cooler capable of maintaining food at ≤ 4°C Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Staff beverage bottles were stored on food prep surfaces. Corrective Action(s): Store all staff belongings away from areas of food prep and storage. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Small glass door cooler in the kitchen is not able to maintain food ≤ 4°C. Corrective Action(s): Repair this cooler so it is able to maintain temperature ≤ 4°C. Do not store perishable foods in this cooler until it is able to do so. Violation Score: 3

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

Comments

- Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels - All coolers (except small glass door cooler) are ≤ 4°C - All freezers are ≤ -18°C - Hot holding units are ≥ 60°C - High temperature dishwasher is available. Final rinse temperature reached ≥ 71°C at the plate level. - Glasswasher is available. 100 ppm chlorine residual detected. - Two compartment sink is available for manual dishwashing - 200 ppm Quat sanitizer is available - Dry storage areas are maintained - Ice machine is maintained - No signs of pests observed - Premises is well lit - Permit is posted Note: - One sanitizer bucket was low in concentration. Ensure sanitizer buckets are refreshed regularly to maintain the concentration.