INSPECTION REPORT Health Protection JELR-CJAQJH

PREMISES NAME Rose and Crown Pub		Tel: (604) 943-1515 Fax:
PREMISES ADDRESS 1203 56th St Delta, BC V4L 2A6		INSPECTION DATE September 15, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Commercial dishwasher was run 3 times and the final sanitizing rinse was 10ppm. The machine is a low temperature dishwasher requiring 50ppm chlorine for final rinse. Corrective Action(s): The chemical container was nearly empty and was changed during inspection. Machine was run 3 x and the final rinse was 50ppm - good. Violation Score: 15

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Evidence of rodents at back door area and in dry storage room (floor in corners). Food is in pest proof bins. Door to back of kitchen has screen. Corrective Action(s): There should be no evidence of pests. Provide copy of pest control report from licenced pest expert. Monitor for pests more frequently. Clean up droppings as soon as possible. Seal any holes or gaps where pests may enter. Violation Score: 9

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

Comments

Coolers (walk in, large 2 door, large single door, and prep cooler) are all at 4 C/40 F or colder. Keep records for cooler temperature checks. Reviewed quick cooling methods for hot foods (soups, wings, etc.). Criteria is that food temperature is to go from 60-20C in 2 hours or less and then 20-4C in 4 hours or less. Update your food safety plan to show ice water bath for soups and small volumes of food for wings to allow for quick cooler. Keep copies on site. Hot holding (soup, au jus, gravy) all at 60C/140F or hotter - good. Food Safe training - check certificates and renew prior to expiry. Hand washing sinks (kitchen and bar) have hot/cold water and liquid soap/paper towels in dispensers. Main kitchen is being cleaned on a routine basis. Sanitizer (100ppm+ chlorine) is used for wiping cloths and for counters/food contact surfaces - good. Commercial dishwasher - temperature ok for washing; final sanitizing rinse is too weak - see above. Corrected during inspection. Bar glassware washer has a chlorine sanitizing rinse (100ppm detected after final rinse). Check sanitizer levels as part of your sanitation plan. Operator has test strips. Pest control - see above. Signature of operator not required. Reviewed requirements with Food Manager (chef) on site. Copy of report to be emailed to operator.