INSPECTION REPORT
Health Protection
KSTE-B9JUHT

PREMISES NAME
The Burrard Public House
Tel: (604) 939-3470
Fax: (604) 939-3470
PREMISES ADDRESS
2414 St Johns St
Port Moody, BC V3H 2B1
INSPECTION DATE
February 19, 2019
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Ana Stipica
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation:
Observation #1: Ice machine in kitchen is not working. Staff are currently walking outside and next door to the liquor store.
**Correct by: Two weeks = March 5, 2019**
Observation #2: Cold water handle at kitchen handsink below right-hand microwave is gone. Each handsink must have both cold and hot water available for use.
**Correct by: Two weeks = March 5, 2019**
Observation #3: The meat slicer has a small chip in the blade. The blade may continue to chip and cause injury to a customer. The chip can also allow bacteria to harbour inside it.
**Correct by: Two weeks = March 5, 2019**
Corrective Action(s):
Corrective Action #1: Fix the ice machine.
Corrective Action #2: Replace the knob at this handsink.
Corrective Action #3: Replace the meat slicer blade
Violation Score: 9

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation: Quats sanitizer bottles were not labelled to identify the contents. All chemicals must be properly labelled. Please go through the bar area and make sure that chemicals are labelled here as well.
Corrective Action(s): Labels all chemicals. Some labelled during the inspection.
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: There are multiple ceiling lights burnt out in the kitchen, as well as one ventilation hood light that is burnt out. There is also a light burnt out in the chemical storage room (unable to see without a flashlight). Adequate lighting is required for cooking and cleaning purposes.
**Correct by: Two weeks = March 5, 2019**
Corrective Action(s): Replace all the burnt out bulbs. Ensure that lights bulbs that are NOT shatter-proof have the protective cover on.
Violation Score: 3


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

Comments

General Comments
Quats sanitizer available in spray bottles at 200 ppm. *NOTE: Wiping cloths observed lying on food contact surfaces. This is incorrect - cloths must soak in sanitizer solution to destroy any pathogens/germs present on them, otherwise the cloth acts as a moist breeding ground for germs. Suggest using a colour-coded system to distinguish between handling/pot cloths and wiping cloths.
Handsinks equipped with hot and cold running water, liquid soap and paper towel *Excluding the one kitchen handsink
Coolers operating at </= 4C; Freezers at </= -18C; No hot-holding observed
Temperature log maintained. Thermometer gun used to check temperatures.
Foods stored 6" off the ground and mostly covered
No signs of pests observed
Low-temperature chemical dishwasher achieved 50 ppm chlorine at the plate level upon final rinse cycle. Test strips available
Meat slicer OK - Please pay extra attention to cleaning the area behind the blade.
Knife rack in sanitary condition
Glasswasher achieved 12.5 ppm iodine at the glass-level upon final rinse cycle.
Bar ice scoops stored with handles outside the ice
General sanitation is very good. Some build-up in microwaves observed, but cleaned during the inspection.

*NOTE: All FoodSafe certificates without expiry dates on them have officially expired as of January 2019. FoodSafe certificates now expire every 5 years. The operator and at least one employee while the operator is away is required to hold a FoodSafe certificate. Refresher courses are available. Please visit www.foodsafe.ca for more information.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: KSTE-B9JUHT
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.1 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment