INSPECTION REPORT Health Protection VCHN-AZNPZJ

PREMISES NAME One 20 Pub and Grill		Tel: (604) 591-3519 Fax: (604) 591-3529
PREMISES ADDRESS 120 - 8037 120th St Delta, BC V4C 6P7		INSPECTION DATE June 12, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Michael Lehnert		NEXT INSPECTION DATE June 26, 2018
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prawn and fish stored in upper single door cooler next to the hand sink internal food product temperature ~7-8 degrees C. Corrective Action(s): Relocated prawn, fish, cream, and liquid egg back to the walk in cooler. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Observed containers of sauces, cut fruits, beans soaking in water, etc. not adequately covered to protect from contamination. Corrective Action(s): Ensure all food products are covered to protect from contamination. Use tight fitting grade lids. Correct immediately. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Upper single door cooler next to the hand sink ambient air temperature ~8 degrees C. - Ice machine at back of premise interior portion of door damaged. Insulation material exposed. Corrective Action(s): - Staff adjusted temperature setting but ambient air temperature still ~8 degrees C. Service this cooler and ensure it is capable of maintaining 4 degrees C or less at all times. In the mean time do not store any cold potentially hazardous foods. Correct by June 19, 2018. - Service the ice machine door. Ensure all equipment is kept in good working order. Correct by June 30, 2018. Violation Score: 3

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

Comments

Routine inspection: - Observed immersion circulator onsite. Table advertisement for premise indicates sous vide products are available. Discussed with the operator for the requirement of an updated food safety plan for sous vide cooking. BCCDC "Guidelines for restaurant sous vide cooking safety in British Columbia July 2017" to be given to operator and head chef on Wednesday June 13, 2018. Provide an updated food safety plan by July 20, 2018. - Temperature monitoring records not maintained. Last entry was in February. Monitor and record temperature of all cooler, freezers, and hot holding on a daily basis. Have records available for review at all times. Hand sinks provided with liquid soap and paper towels. 200ppm quats available for use in labeled spray bottles. 200ppm quats dispensed from chemical dispensing station. Dishwasher registers 73 degrees C at the plate surface during the final rinse cycle. Walk in cooler at 2-3 degrees C. Walk in freezer at -9 degrees C. Monitor and ensure -18 degrees C or less. Preparation cooler inserts at or below 4 degrees C. Lower section and drawers at or below 4 degrees C. Under the grill drawer coolers at or below 4 degrees C. Hot holding at or above 60 degrees C. Bar cooler at or below 4 degrees C. Bar glass washer 12.5-25ppm iodine during the final rinse cycle. FOODSAFE requirements met at time of inspection.