Fraser Health Authority



INSPECTION REPORT
Health Protection
DSEA-CDEU4D
PREMISES NAME
Kelly O'Bryan's		Tel: (604) 553-8388
Fax:
PREMISES ADDRESS
800 Columbia St
New Westminster, BC V3M 1B8		INSPECTION DATE
April 12, 2022		TIME SPENT
1.75 hours
OPERATOR (Person in Charge)
Jen McCreath		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 = 13
Critical Hazards: Total Number: 2
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher measured 0 ppm chlorine at the time of inspection. technician called for repairs
Corrective Action(s): ensure that the dishwasher is tested daily. Operator must run facility's dishware through the machine once to ensure that all dishware is sanitized.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Upstairs bar area handsink unable to properly supply water out of taps, hot water was not available, and station was not stocked with liquid soap.
Corrective Action(s): Service the handsink before using the upstairs bar for weekend service. ensure that it is always stocked with liquid soap, paper towels and hot/cold running water
Violation Score: 5

Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Low temperature dishwasher measured 0 ppm chlorine at the dish surface. Machine was primed however it did not dispense sanitizer into the unit. Staff are to measure sanitizer concentration daily at the beginning of the day however records were not maintained
Corrective Action(s): Technician called and serviced the machine at the time of inspection. ensure that staff are testing the dishwasher sanitizer concentration daily. must be minimum 50 ppm chlorine at the dish surface.
Violation Score: 3

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

=Kitchen and bar handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (3C) and all other coolers measured < 4 degrees C
=Walk-in freezer (-15C) and undercounter freezer (-18C)
=Soup hot holding (81C) and au jus (gravy 80C, stew 78C) measured > 60 degrees C
=Low temperature dishwasher measured 0 ppm chlorine at the plate surface, technician called and serviced the machine at the time of inspection. ensure that staff are testing the dishwasher sanitizer concentration daily. must be minimum 50 ppm chlorine at the dish surface.
=Low temperature glasswashers (3X) measured ~12.5 ppm iodine at the glass surface
=Sanitizer solution at 200 ppm QUATS available in spray bottles, Facility is also running smartsan sanitizer (lactic acid) at 2 compartment sink.
=Dedicated prep sink available for food preparation
=General sanitation was satisfactory at the time of inspection
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=No evidence of pest activity noted at the time of inspection
=Ice machine and deli slicer were maintained in a sanitary manner
=Staff hygiene satisfactory at the time of inspection; Kitchen staff FOODSAFE certification valid.
=Permit posted in a conspicuous location