Breakers Pub - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:November 03, 2005
Number of critical violations:4
Number of non-critical violations:  4
Follow-up Required:  Yes

This facility was given a high hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code Description
101Critical Food/Water Adulterated or Received From Unapproved Sources
Observation: Smoked fish tails were found in the pub walk-in cooler.
Corrective Action: All food found in the premise must be from approved sources.
105Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Observation: Sources were measured at 16 C.
Corrective Action: All potentially hazardous food must be stored at 4 C or less.
108Critical Repeat Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: No sanitizer was found in the glasswasher.
Corrective Action: Ensure that the glasswasher has 100 ppm of chlorine residual at all times the pub is open.
109Critical Other (Specify)
Observation: 1. No written Food Safety Plan in evidence. 2. No written Sanitation Plan in evidence.
Corrective Action: 1. Provide a written Food Safety Plan by November 17, 2005. Fax to (250) 638-2209. 2. Provide a written Sanitation Plan by November 30, 2005.
110 Food Not Protected - General
Observation: 1. Mouldy food containers were found in the walk-in cooler downstairs. 2. Absorbent towelling is being used to store clean glasses.
Corrective Action: 1. Remove and discard all mouldy items. 2. Correct as indicated.
112 Poor Sanitary Design, Construction, Installation of Equipment & Utensils
Observation: 1. Cross connection hazard in the food prep sink. 2. Handwashing facility in the bar area needs a single service towel dispenser.
Corrective Action: 1. Provide a vacuum breaker on the spray arm. 2. Correct as indicated.
116 Improper Construction / Maintenance of Establishment
Observation: 1. Flooring the downstairs food storage area is unfinished wood. 2. Shelving in the dry storage area need to be arranged so that the bottom shelf is 6 inches off the floor. 3. Better cleaning is required in the kitchen of the equipment and in the corners. 4. The Kokanee dispensor is made of unfinished wood.
Corrective Action: 1. Finish the flooring so that it is smooth, non-absorbent and cleanable. 2. No food or food contact items are allowed to be stored on the floor. 3. Correct as indicated. 4. All wooden surfaces must be smooth, non-aborbent and cleanable.
118 Other (Specify)
Observation: All fluorescent lights must have shields to prevent accidental breakage and glass contamination.
Corrective Action: As indicated.