INSPECTION REPORT Health Protection JCHW-AHBRGK

PREMISES NAME Kelly's Pub		Tel: (604) 543-4032 Fax:
PREMISES ADDRESS 112 - 7218 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE January 5, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jasmine Saini		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Kitchen sanitizer had no detectable Quats sanitizer concentration. Dispenser was dispensing at 200ppm. Corrective Action(s): Quats sanitizer at 200ppm is required to properly sanitizer food contact surfaces. Ensure automatic dispenser is allowed to run for a few seconds prior to filling bottles (allow the concentrate to mix with the water). Sanitizer spray bottle was refilled with 200ppm Quats at the time of inspection. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Walk-in cooler was at 3C. -Walk-in freezer was at -18C. -Prep cooler #1 was at 3C (top and bottom). -Prep cooler #2 was at 2C (top and bottom). -Upright freezer was at -20C. -Foods for hot holding were being rapidly reheated on the stove at the time of inspection. -Chemical dishwasher had a final rinse of 50ppm chlorine sanitizer (minimum 50ppm required for sanitizing). -Bar glasswasher had a final rinse of 12.5ppm iodine sanitizer (minimum 12.5ppm required for sanitizing). -Handwash stations in kitchen and bar easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Chemical spray bottles were properly labelled. -Deli slicer properly cleaned and sanitized. -General food storage practices satisfactory at the time of inspection (ensure raw eggs are stored below ready-to-eat foods). Food items properly stored off the floor, foods covered in food grade materials, and labelled. -Ice scoop stored in a sanitary manner. Ice machine well maintained. -General sanitation good at the time of inspection (ensure staff pay more attention to the door seals). -Washrooms clean and well maintained. -Facility monitored by a professional pest control operator. No signs of pests noted at the time of inspection. *FoodSafe Level 1 certificates issued prior to July 29, 2013 (no expiry date) expire on July 29, 2018. In order to recertify, students must successfully complete a FoodSafe Level 1 or online refresher course (foodsafe.ca). -Please contact the inspector if you have any questions or concerns.