INSPECTION REPORT Health Protection JELR-BH2UMV

PREMISES NAME 3 Dogs Brewing		Tel: Fax:
PREMISES ADDRESS 1515 Johnston Rd White Rock, BC V4B 3Z6		INSPECTION DATE October 17, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Scott Keddy		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 No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Landjaeger sausage at 44 F. Corrective Action(s): Small self serve cooler was adjusted during inspection. Keep sausage at 4 C / 40 F or colder. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Corrective Action(s): Keep food in grain room at least 6 inches up off of the floor (keep floor area exposed for monitoring) and discard any food that may have been contaminated. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted in the dry grain storage room, behind one brew kettle, and in the hallway near back door (across from walk in cooler). Monthly pest control contract was in place. Pest company has already been called for increased inspection (scheduled for tomorrow). Corrective Action(s): Premises must be free of pests. 1. All food is to be 6 inches or higher up off of the ground and any food contaminated by pests is to be discarded. Food is to be stored in a pest proof area / in pest proof bins to protect food. 2. Keep food away from the wall to help with monitoring for pests. 3. Clean up the entire premises to help with pest monitoring. Spilled food (and water) will attract pests. 4. Seal all holes/gaps where pests may enter. Consult with your licenced pest control expert. Violation Score: 15 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Dishwasher uses chlorine final sanitizing rinse. Corrective Action(s): Update your sanitation plan to reflect changes. Violation Score: 1

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

Comments

Front area: Large 3 door and small prep cooler are at 4 C/ 40 F or colder - good. Small self serve cooler - see above. Sausage rolls - temperature < 4C / 40 F - good. Foods heated in microwave - let sit so even temperature of food reaches 74 C/ 165 F as discussed (not observed today). Freezer - good. Hot holding chili - >60 C / 140 F - good. Hot dogs - temperature >74 C/ 165 F - good. *** Food Safety Plan - make sure this is available on site and update as necessary. Foods from approved source - ingredient information is available. Hand sink has hot/cold water, liquid soap and paper towels. *** Update your sanitation plan (see above) to show sanitizing methods. Dishwasher has a final sanitizing rinse of 50ppm chlorine - good. Staff advised he took Food Safe Level 1 this year. Check all certificates and not expiry dates (renewal prior to 5 year expiry date is required). Back area: Hand sink has liquid soap and paper towels. Labelled sanitizer spray bottle - chlorine concentration is >>400ppm. 200ppm (1 tsp plain domestic bleach / 1 liter of water) is required. Commercial dishwasher has a chlorine final sanitizing rinse - good. Cleaning / pest control - see above.