INSPECTION REPORT Health Protection DSEA-D4DU23

PREMISES NAME Hub Restaurant		Tel: (778) 238-7487 Fax:
PREMISES ADDRESS 344 - 800 Carnarvon St New Westminster, BC V3M 0G3		INSPECTION DATE April 16, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Michael Knowlson		NEXT INSPECTION DATE May 17, 2024
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: High (≥30) Total Score = 30

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pastrami was double stacked in the hot holder unit, product measured 51C internal and had been cooked/heated 3.5 hours prior Corrective Action(s): discarded. Operator removed the lower container of the double stacked containers and restocked pastrami. Keep hot foods >60C at all times Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice machine's well found to have minor mold/staining build up in the corner. Corrective Action(s): Discard ice and clean/sanitize the ice machine. This must be done on a more frequent basis. 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): Hot water supply at the server station line handsink (right side) was turned off due to a leak Corrective Action(s): Ensure that all handsinks are stocked with liquid soap, paper towels, and hot/cold Violation Score: 5

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: REPEAT OBSERVATION: rodent droppings noted in the following areas: -In the kitchen electrical room -in the staff locker room under then bench seat -under and around the empty soda kegs next to the walk-in cooler for alcohol -in the computer server closet -under the hot holding equipment countertops across from the Rationale oven -in various cabinets/cubbies in the bar -under the handsink in the hot line -behind the extra piece of dry wall in the back hallway near the office this is not an exhaustive list Corrective Action(s): Clean the above noted areas and conduct a deep clean of the facility on a more frequent basis. Operator must develop a routine daily, weekly, and monthly cleaning routine that staff are trained in. Follow all recommendations of the pest control professional, review their inspection reports with them when possible Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Shredded insulation found in corner of the staff room adjacent to the staff lockers Corrective Action(s): Clean this area and fill all rodent entry holes. Clean the area and monitor for rodent activity Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the following areas: -hot line salamander (grease build up) -floors throughout the premises including in the walk-in cooler unit. Black debris/grease build up noted in many areas -under the right side hot line handsink -on various unused equipment in the hot line Corrective Action(s): Clean the above noted areas and conduct a deep clean of the facility. Remove old equipment that is no longer being used as additional space will aid in routine cleaning. Conduct a deep clean of the floors throughout the premises. Scrub and remove all of the black build up noted on the floors. Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Several ceiling lights in the kitchen were burnt out at the time of inspection Corrective Action(s): Replace the burnt out bulbs. Ensure that lights are maintained in good working order to aid in cleaning and pest control/identification. Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (2C), hot line prep coolers (R:4C and L: 3C), grill drawers (3C), bar coolers (4C) measured < 4 degrees C =Walk-in freezer (-22C) and undercounter freezer (-10C) =Pulled chicken hot holding (75C) and soup hot holding (74C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Low temperature glasswasher measured 25 ppm iodine at the glass surface =QUATS sanitizer solution at 200 ppm QUATS available in spray bottles =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.\ =Staff hygiene satisfactory at the time of inspection, Kitchen supervisor FOODSAFE level 1 certification valid to Oct 2028 =Permit posted in a conspicuous location