INSPECTION REPORT Health Protection DSEA-CUBUHX

PREMISES NAME Paddlewheeler Neighbourhood Pub/Restaurant		Tel: (604) 524-1894 Fax: (604) 524-1114
PREMISES ADDRESS 126 - 810 Quayside Dr New Westminster, BC V3M 6B9		INSPECTION DATE August 2, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Vegetable walk-in cooler measured 7C ambient temperature. Adjusted at the time of inspection Corrective Action(s): Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer solution not available at the time of inspection, 4 bottles of surface cleaner available Corrective Action(s): Staff made new bottles of QUAT sanitizer at the time of inspection. Staff must ensure that surface sanitizer solution is available for use at all times of operation Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: rodent droppings observed in the following areas: -in the corner of the dry storage area -under the oven -behind the safe in the bar walk-in cooler -under the mechanical dishwasher Corrective Action(s): Ensure that the areas above are cleaned on a more frequent basis Violation Score: 3

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

Comments

=Kitchen and bar area handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Meat and dairy walk-in cooler (1C), vegetable walk-in cooler (3C), nacho prep cooler (3C), hot station prep coolers (R 4C, L 3C), deep fry prep cooler (3C) and grill drawer cooler (1C) measured < 4 degrees C =Walk-in freezer (-13C) =Soup hot holding (80C) measured > 60 degrees C =Low temperature dishwasher measured 100 ppm chlorine at the dish surface =Iodine glasswasher measured ~25 ppm iodine at the glassware surface =Deli slicer and ice machine maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection, operator's FOODSAFE level 1 certification verified to be valid to June 2026 =Permit posted in a conspicuous location Operator provided with outstanding permit fee letter. operator must pay permit fee within 10 working days. Failure to pay the permit fee may result in fines or closure of the business.