INSPECTION REPORT Health Protection KEDR-AAQVB5

PREMISES NAME Spud Shack		Tel: (604) 553-2582 Fax:
PREMISES ADDRESS 352 - 800 Carnarvon St New Westminster, BC V3M 0G3		INSPECTION DATE June 8, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Dan Close		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 43

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed two containers of gravy sitting out at room temperature. Gravy was prepared 2 hours ago and the internal temperature was 25 deg. C., this gravy was discarded. The temperature of the other container of gravy was 17 deg. C.. This gravy was moved into the cooler. **Once gravy is prepared, it is a PHF and must be cooled rapidly and stored in the cooler. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Low temperature dishwasher had 0 ppm chlorine. Corrective Action(s): Call service person to have this repaired. Correction date: immediately In the meantime, only disposable dishes are to be used. For other dishes (inserts, spoons, etc.) wash in dishwasher and sanitize by submerging items in sink of clean, warm water with quat solution for at least 2 minutes. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Cutting board was found resting on faucet of hand sink. This is used as a table for toppings when burgers are prepared. The hand sink must be available at all times to allow for proper hand washing by all staff. The cutting board was removed by food handler at time of inspection. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Open bags of bulk food items (flour, etc) in storage room are not protected from contamination. 2. Ice machine stored next to garbage can. 3. Ice scoop stored in container with brushes, corkscrew and other utensils. Corrective Action(s): 1. Inspect all bags to ensure no pest activity. All open bags of bulk food items are to be stored in pest proof containers to protect them from contamination from pests. Correction date: 2 days 2. Find another location for the ice machine where there is less chance of the ice becoming contaminated. Correction date: today 3. Store ice scoop in its own clean container to prevent contamination of the ice scoop. Correction date: immediately Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings observed on floor in storage area. Corrective Action(s): Remove all droppings. Clean and sanitize these areas. Continue to monitor activity. Contact pest control if problem persists. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Shelving in sauce cooler is unfinished wood. Corrective Action(s): Shelving must be durable and easily cleanable. Either finish the wood so that is durable, non-porous and easily cleanble or replace with another material that is durable, non-porous and easily cleanable. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Flooring in food processing area is still not sealed. Corrective Action(s): THIS WAS TO BE CORRECTED BY NOVEMBER 1, 2016. Reseal floor by July 8th, 2016 or further enforcement action will be taken. which may involve the issuance of orders and/or violation tickets. Violation Score: 3

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

Comments

Hand sink stocked with liquid soap, paper towel and hot and cold water Coolers were 4 deg. C. or less. Freezers were -18 deg. C. or less. Hot holding was 60 deg. C. or greater. General sanitation of kitchen area acceptable. Food items in coolers and freezers are protected from contamination Note: remove cardboard from bottom of stand-up cooler in storage area.