Health Protection

The Burrard Public House
Tel: (604) 939-3470
Fax: (604) 939-3470
2414 St Johns St
Port Moody, BC V3H 2B1
July 11, 2017
2 hours
OPERATOR (Person in Charge)
Ana Stipica
July 12, 2017
Information Provided
Require Corrections


In Use

Food Safety Training [s. 10]


Food Safety Plan [s. 23]


Sanitation Plan [s. 24]


HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 3
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): -No sanitizer detected from Quats spray bottle /even after refiling from reservoir.
-Wiping cloth noted stored on counters and cutting board-

Corrective Action(s): Ensure sanitizer is at proper level for quats at least 200ppm is required. In the meantime bleach solution is to be used. Done at time of visit. Ensure to have enough supply of sanitizer for line and back prep area at all time.
- Re: Wiping cloths- must be washed and stored in sanitizer solution to reduce the risk of bacterial l growth- if using spray bottle for sanitizing use only paper towel not cloth towel
Violation Score: 15

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: No sanitizer is detected from dishwasher- tried three times.
Corrective Action(s): Repair the dishwasher to have enough sanitizer (chlorine at least 50 ppm at rinse cycle) to sanitize all dishware- in the meantime follow manual sanitizing by soaking in the sink filled with bleach solution 100ppm (1 oz of bleach in 1 gallon of water) for 2 minutes and let it air dry
Violation Score: 5

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation: Noted one staff handling foods and not washing hands after touching his face, wiping on uniform.
Corrective Action(s): Food handlers must avoid direct hand contact with ready to eat foods (use tongs, spatula , wax paper or wear single use gloves (non latex) and wash hands at any possibility of contamination to prevent contamination of foods.
Violation Score: 5

Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: Notes several dry food containers without lid or open packaged of products
Corrective Action(s): All foods to be stored in sealed bin at all time (covered) to prevent contamination (physical etc)
Violation Score: 3

304 - Premises not free of pests [s. 26(a)]
Observation: Noted couple house flies in the kitchen.
Corrective Action(s): Maintain the sanitation and consult with pest control if the issue does not resolve.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Poor sanitation is noted- accumulation of dirt and derbies noted under all equipment in kitchen- some food derbies and spill inside couple of coolers
Corrective Action(s): Clean the entire kitchen including under all equipment and inside coolers to maintain the sanitation.
Violation Score: 9

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


Inspection is done by trainee.
-Soap and paper towels at hand sinks- Paper towel dispenser is broken at front in kitchen
- All coolers <= 4 deg C, freezers at <= -18 deg C.- with the exception of one of the beer cooler with dairy products-
-Accurate thermometers are provided
- Bleach sanitizer: 100 ppm
- Iodine glass washer achieved >= 25 ppm
* Labelling of stored foods in walk in cooler need attention, noted some without label.
* Ensure to have the log sheet available for inspection.

All the above must be corrected today- a follow up inspection will be conducted tomorrow.