Grizzly Paw Pub and Brewing Co.

Fryer cooler was at 8C. Was advised it was at 4C when checked today before opening. Please continue to monitor it and ensure it drops back down to 4C or below after lunch rush.

There were no iodine testing strips or iodine test kit to check the glasswasher. Obtain testing strips/kit and test each day it is in use.

There were still a few house flies in the facility as well as a few fruit flies in the bar area. Continue with measures to get rid of and prevent flies in the establishment., , Back door was left open again at time of inspection. Was closed but please remind staff to keep it closed.

The wall in the dry storage room used for utensil storage was observed to be damaged and difficult to clean., , Repair or replace wall to render a cleanable surface.

Some of the dishracks also need cleaning. Clean or replace the dirty dishracks. Was advised new ones have been ordered.

Container of quat sanitizer used to store cleaning cloths in small preparation kitchen was at 0ppm. Quat sanitizer to be between 200-400ppm. Corrected during inspection.

Foodhandlers are not shutting off taps with paper towel after handwashing. Taps to be shut off with paper towel after handwashing to prevent re-contaminating hands., , Foodhandler had a cloth hanging from apron strings and was wiping hands on it during food preparation. Remove cloth to prevent it being re-used for wiping hands.

No cooling logs are being maintained. Cooling logs to be maintained when cooling high risk food items (e.g. gravy and soup).

The raw fish in very top of the prep cooler is next to items that are ready-to eat. Store with separation between the raw fish and any cooked/ready-to-eat items to prevent contamination of these items with raw fish., , Shell eggs were being stored above ready-to-eat items in the cooler in the small preparation kitchen. Store eggs on the bottom shelf.

There was a container of gravy in the walk-in-cooler that had been made today and was at 54C. High risk foods are to be cooled from 60C to 20C within 2 hours and then from 20-4C within 4 hours. Need to use methods such as ice bath/ice wand, putting into shallow pans (no thicker than 2") to cool quickly. Gravy was removed to cool properly. Ensure no lid is put back on the gravy once put back into the fridge until it reaches 4C or lower. Check with foodhandler who made other container of gravy the day before and discard if wasn't cooled properly. , , Cut celery and carrots were being left at room temperature. Were put on ice during inspection but ensure the ice is up to the level of the food to keep it cold enough or time label and discard after 2 hours.

Fryer cooler was at 10C. To be capable of keeping foods at 4C or less. Monitor cooler and remove all high risk foods if does not quickly drop down to 4C.

Dishwasher in small prep kitchen was not dispensing any sanitizer. To be dispensing at least 100ppm. Use alternate dishwasher until fixed.

Fly strips were being hung near/above food preparation area. Do not hang fly strips near any food or clean utensils., , Open personal drinks, personal items (cellphone, etc) being stored on shelf also used to store food items. Store personal items in separate area away from food and clean utensils. , , Some open personal drinks were also near open foods where they spill and contaminate these foods. Were moved during inspection.

There were no iodine testing strips or iodine test kit to check the glasswasher. Obtain testing strips/kit and test each day it is in use. Tests of all 3 dishwashers each day when if use and should record results of testing.

There were some house flies in the facility as well as a few fruit flies in the bar area. Take additional measure to get rid of and prevent flies in the establishment., , Back door was left open at time of inspection. Was closed but one of the front doors was also being left open.. This door should also be closed to prevent entry by flies.

The wall in the dry storage room used for utensil storage was observed to be damaged and difficult to clean., , Repair or replace wall to render a cleanable surface.

One of the wooden serving boards in cracked. Please repair or replace the board., , Some of the serving utensils (scoop, spatulas) used throughout service were being stored in water which is not always being changed often enough. Between uses, don't store in water and ensure they are cleaned and sanitized at least every 4 hours, or store in sanitizer or in ice water or water kept at 60C or above between uses.

Overall cleanliness is very good, just some of the piping near the ceiling to the right of the exhaust hood is greasy. Please clean this area., , Some of the dishracks also need cleaning. Clean or replace the dirty dishracks.