Pogue Mahone Irish Alehouse

843 Desmond St Kamloops BC V2B 5K3 · Restaurant - Food Service

16 inspections

MonitoringJun 15, 2026
9 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
  - Observation(s): UNlabelled container (bin) of blanched fries kept beside the deep fryers+ double stacked PHFs in the upper compartment of the efi line cooler (coleslaw@44°F) Save from the blanched fries at room temp and the double stacked items in the line cooler, all other PHFs were being maintained at safe cold≤4°C or hot temps ≥60°C( chicken rice soup in hot holding had an int temp of 82°C).
  - F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
  - F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  - F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.3 Are proper cooling and reheating procedures followed?
  - Observation(s): Improper use of Hot holding temp log ( Gravy from 11 am to 1 pm cooled down to 37° and then at 5 pm , the temp was recorded as 6° ( 6 hours after cooling has started) + Corrective Action column was blank-photo taken). Worker should have used the Cooling Down temp log and not the Hot holding temp log for monitoring cooling down Critical Limits.
  - F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
  - F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.7 Are foods protected from contamination?
  - Observation(s): F1.7Scoop for blanched fries must be changed ( from a disposable cup with no handle to a food grade metal or plastic with a handle to avoid direct hand contact with the food); also see comment under F2.5 below re: dusty ceiling; Operator must procure and use a sleeve or cover for the meat slicer to prevent re-contaminating the food contact surfaces after it has been washed/sanitized and air dried.
  - F1.7A The operator must ensure that all food on the premises is protected from contamination.
  - F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
  - F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
  - F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
  - Observation(s): True line refrigerator ( pizza cooler) has a malfunctioning thermometer
  - F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
  - Observation(s): F2.3A&D Bar Glasswasher was observed malfunctioning at time of Inspection (ie, not dispensing adequate concentration of sodium hypochlorite during rinse cycle); Jackson tempstar ( kitchen) produces hot water with adequate temp to heat sanitize ( dishlevel water temp was observed to be 76°C during the second run).
  - F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  - F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): F2.5A&B Ceiling tiles and surfaces of the air supply vents ( diffusers) in the corner of dishpit and fry cutter are coated with dust- dust balls may fall into the naked food directly underneath this area ( foods placed on the prep table and the meat slicer) and contaminate the food F2.5J No light cover for light fixtures in the same area as the dusty air diffuser F2.5K see comment under F1.7 above ( cover the meat slicer to maintain its sanitized condition).
  - F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  - F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  - F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
  - Observation(s): Kitchen, Staff Lavatory, and Bar hand wash stations were checked. F2.7A Bartenders' Hand wash station is not supplied with running hot water
  - F2.7A Handwashing station must be supplied with hot and cold running water.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
  - Observation(s): EHO observed lack of adherence to the Food Safety Plan for "Using Time as PH Control" for the menu item ( blanched fries)
- F3.5 Are the FOODSAFE training requirements being met?
  - Observation(s): Two workers in the kitchen ( C and C) at time of inspection and present when inspection commenced. Neither one holds a valid FS1 cert. Rob showed up later.
MonitoringDec 11, 2025
5 infractions
- F1.3 Are proper cooling and reheating procedures followed?
  - Observation(s): Temp cooling log labelled "week of June 23" ( no year) shows temp values recorded were not meeting the Critical Limits as stated on the food safety plan. Temperatures of 60 °C, 42°, and 38°C were being recorded after 2 hours of cooling, and then for after 6 hours of cooling the ff. temperatures were recorded: 19°C 39°C and 42°C. There were also no notes for Corrective Actions beside those numbers which were deviating from the Critical Limits of the food safety plan. REQUIRED CORRECTIVE ACTIONS Owner/Operator must regularly train employees how to use the log and to follow the food safety plan to ensure that food handling practices are in compliance with the requirements of the Reg. Owner may use a quiz/test to check their employees' comprehension of the food safety plan, and the use of temperature verification logs. Owner and operator must also regularly check the log to ensure that log is being used as intended, issues are prevented, and infractions are corrected in a timely manner.
  - F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
  - F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.1 Does the facility have proper monitoring supplies?
  - Observation(s): F2.1B no thermometer for the chest freezer in the back room, no thermometer for the upright Frigidaire freezer
  - F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): F2.5B exhaust hood decal states it is due for professional servicing today ( Dec 11th) F2.5K the drawer for the prep table needs to be cleaned and organized- contaminated cardboard sleeve was being used to cover the attachment for a food equipment ( food processor /Robo coupe) and other food contact surfaces were being allowed to be in direct contact with the unclean cardboard F2.5D spray bottle in the bar containing ready-to-use quat sanitizer is not labelled
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  - F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  - F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
  - Observation(s): F2.6 Centerline Traulsen 3 door freezer was empty at time of inspection-Operator must get this unit repaired or replaced
  - F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
  - Observation(s): Please read the comments under F1.3 above An audit of the temp verification log indicate failure to adhere to the food safety plan, as well as lack of active managerial control/oversight for the monitoring activities that are being delegated to untrained employees.
  - F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
  - F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
MonitoringJun 3, 2025
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
  - Observation(s): 2 pcs of roast beef transferred to food grade metal trays and placed inside the walk in cooler to complete the Cooling Down Critical Control Point; suggested to Operator to supplement generic food safety plans with Standard Operating Procedures to facilitate staff training and ensuring adherence to food safety plan requirements. Supplies needed for Tracking Critical Limits for the CCP of quick cooling hot foods was also discussed with Rob ( label stickers, cooling down log, probe thermometers, timers and alarm system); no blast chiller in premises
  - F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
  - F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
  - Observation(s): F2.6G Illumination intensity overhead the dishwashing area ( by the potato (fries) cutter) was observed to be insufficient. When tested with the testo light meter, intensity measures from 120-160 Lux ( measured 3 ft from floor). The required intensity is 540 lux. F2.6H please see comments under F2.5 above.
  - F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
  - F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
MonitoringNov 15, 2024
6 infractions
- F1.7 Are foods protected from contamination?
  - Observation(s): F1.7 receiving area of the commercial deli slicer is subject to contamination ( flat surface is being used to hold staff cell phones and the sound system speaker)-it is recommended to cover the machine ( with a food grade, washable cover) after washing/sanitizing and drying to keep food contact surfaces in sanitized condition.
  - F1.7A The operator must ensure that all food on the premises is protected from contamination.
  - F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
  - F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
  - F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
  - Observation(s): F2.1B Frigidaire Freezer doesn't have a thermometer; Chest type freezer ( Frigidaire) doesn't have a thermometer
  - F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
  - Observation(s): Jackson high temp DW machine was checked F2.3D Sanitizing sol'n in spray bottle was also checked ( test yielded a result of 0 ppm quat ammonia) Staff must always test sanitizer sol'n concentration at time of re-fill so that Corrective Actions are taken promptly
  - F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
  - Observation(s): F2.4A upright Frigidaire freezer and chest type Frigidaire were observed not keeping foods frozen at -18°C
  - F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): F2.5A Chemical dispensing system needs repair ( dispensed solution of Ostro San sanitizer was not meeting the Critical Limit/standard of adequate concentration of Quat ammonia for sanitizing food contact surfaces) F2.5D Spray bottle containing the sanitizer must be labelled Sanitizer
  - F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  - F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
  - Observation(s): F2.6G Inadequate lighting intensity was observed in the dry storage room ( by the back door and adjacent to staff washroom). Only 20 lux was observed 3 ft above the floor. The minimum light intensity required is 110 lux.
  - F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
MonitoringNov 16, 2023
3 infractions
- F1.7 Are foods protected from contamination?
  - Observation(s): handle/contaminated end of Brush for garlic marg. is allowed to make contact with the food ; scoop for flour in the Rubbermaid bin needs to be stored outside the bin; soiled oven mitts are allowed to make contact with knives and chopping board on the Nacho/pizza prep station
  - F1.7A The operator must ensure that all food on the premises is protected from contamination.
  - F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
  - Observation(s): High Temp DW machine built in therm. was observed malfunctioning at time of Inspection; Frigidaire Freezer broken thermometer needs to be replaced
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): a pc of soiled dry cloth was observed sitting on top of the prep table/board of the nacho/pizza station trigger spray bottle containing sanitizing solution was not marked/labelled "sanitizer"
  - F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  - F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
MonitoringOct 26, 2022
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
  - Observation(s): Blanched fries are stored at ambient temperatures ( 20°C); all other PHFs are stored inside cooler units ( which are maintaining proper temps) Time label ( sticker) was placed on the side of container of blanched fries and product will be discarded when time has elapsed.
  - F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
  - F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  - F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
  - Observation(s): Female bartender said she uses re-usable towel for drying her hands ( CDI- RW will communicate and train the staff about following the steps in WASH YOUR HANDS! sign)
  - F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
  - F1.5B Employees must exhibit cleanliness and good personal hygiene.
  - F1.5C Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
- F1.7 Are foods protected from contamination?
  - Observation(s): Bar: bottles of beer being stored inside the hand wash basin; ice scoop placed on top of ice machine ( dusty) Kitchen: tong for blanched fries is not positioned so dirty end is not in contact with the food
  - F1.7A The operator must ensure that all food on the premises is protected from contamination.
  - F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
  - F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
  - F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.7 Are there handwashing stations available and properly supplied?
  - Observation(s): See comments under F1.7 re: Bar handwash basin
  - F2.7A Handwashing station must be supplied with hot and cold running water.
  - F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  - F2.7C Handwashing station must be supplied with single-service product for drying hands.
  - F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  - F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
  - Observation(s): Food Safety Plan ( describing detailed procedures for time controls) to be added for Blanched Fries
  - F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
  - F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
  - F3.3C Written food handling procedures must identify all critical control points.
  - F3.3D Written food handling procedures must include critical limits for all critical control points.
  - F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
  - F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
MonitoringSep 9, 2021
0 infractions
MonitoringJul 27, 2020
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
  - Observation(s): Quat test papers have been damaged and no longer reliable ( Rob to order more test paper for Chlorine ( glasswasher san chemical) and Quaternary ammonia ( sanitizer in kitchen) )
  - F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
MonitoringMay 7, 2019
7 infractions
- F2.1 Does the facility have proper monitoring supplies?
  - Observation(s): thermometer is missing for a reach in cooler in the kitchen; another fridge thermometer is recommended for the interior of walk in cooler freezer thermometers ( for two chest type freezers) are missing Test strips are available for chlorine and quat. ammonia sanitizing solutions
  - F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
  - Observation(s): bar glasswasher is not dispensing sanitizer at adequate concentration ( until unit is repaired, glasses will be washed and sanitized using Kitchen Jackson dish machine)
  - F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 Are proper freezing and thawing procedures followed?
  - Observation(s): 10°F for the three door freezer unit ( True in kitchen); Two chest freezers checked ( both keep foods at ≤-18°C).
  - F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): grease filters in the exhaust hood need to be cleaned (wiped or degreased)-this item equipment needs regular maintenance and must be included in the Sanitation Plan
  - F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
  - Observation(s): template provided to Diana
  - F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
  - F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
  - F3.3C Written food handling procedures must identify all critical control points.
  - F3.3D Written food handling procedures must include critical limits for all critical control points.
  - F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
  - F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  - Observation(s): template provided to Diana
  - F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  - F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  - F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.6 Are the FOODSAFE training requirements being met?
  - Observation(s): Diana Christianson is the Primary Operator
  - F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  - F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
MonitoringNov 1, 2018
6 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
  - Observation(s): EHO had to remind cook to wash hands after he touched his face/nose and prior to handling food ( washing hands after a contamination event should be automatic behaviour for food handlers to ensure cycle of transmission is broken)-Corrected During Inspection
  - F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
  - Observation(s): see comments under F2.5
- F2.1 Does the facility have proper monitoring supplies?
  - Observation(s): chlorine test strips are available for checking sanitizer chemical in bar glasswasher; but no test strips for checking Quaternary ammonia concentration
  - F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.4 Are proper freezing and thawing procedures followed?
  - Observation(s): frozen foods in the True (3 door)freezer unit are maintained at -10°F and not 0°F Other freezer units checked: Delfield (-16°C), Danby (<-18°C)
  - F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): F2.5 K two pull out drawers need to be organized to prevent contamination of sanitized food contact surfaces ( "clean" scoops and measuring cups were being stored with dirty non-food items such as cord for smart phone, screwdrivers. Used/ soiled scoop was also found in the pile )
  - F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.6 Are the FOODSAFE training requirements being met?
  - Observation(s): Joseph Dobson's FOODSAFE certificate expired July 29, 2018 and is therefore no longer valid.
  - F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  - F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
MonitoringApr 26, 2018
1 infraction
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
  - Observation(s): Please keep ice for consumption separate from ice cubes that is used to cool the cooling plate (in the ice bin)
  - F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
MonitoringApr 28, 2017
2 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
  - Observation(s): Ice bin in the bar-ice for cooling the plate and ice for human consumption to be separated. Operator to ensure ice for consumption is stored in a food grade bin with lid to preclude contamination
  - F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
  - Observation(s): Back storage area / Danby chest type freezer area needs light ( ballast on fixture to be repaired/replaced) for worker safety as well as to ensure sanitary operation of premises
  - F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
MonitoringOct 21, 2016
3 infractions
- Are proper refrigeration, freezing and thawing procedures followed?
  - Observation(s): minced garlic in oil needs to be temperature controlled to control for Botulism at all times( leftover pan of product left on the grill overnight)-DISCARDED /CDI butter was also left out overnight at ambient temps ( kitchen) Walk in true line cooler, Coldtech line cooler, True 3dr Freezer, Delfield freezer, bar cooler all checked- all were found to keep good temps.
- Are written food handling procedures (Food Safety Plan) current and available on site?
  - Observation(s): no copy maintained in the kitchen
  - 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
  - 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
  - 17.3 - Food safety management procedures must identify all critical control points.
  - 17.4 - Food safety management procedures must include critical limits for all critical control points.
  - 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
  - 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- Are the sanitation procedures (Sanitation Plan) current and available on site?
  - Observation(s): no copy maintained in the kitchen
  - 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  - 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  - 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
MonitoringOct 14, 2015
1 infraction
- 9 - Are foods handled in a sanitary manner and protected from contamination?
  - Observation(s): bucket of gravy inside walk in cooler doesn't have a lid
  - 9.1 - The operator must ensure that all food on the premises is protected from contamination.
MonitoringSep 26, 2014
1 infraction
- 15.3 - Are foods protected from contamination and/or cross contamination?
  - Observation(s): see 11.1 comments
MonitoringMar 14, 2013
0 infractions