INSPECTION REPORT Health Protection DSEA-B8VULF

PREMISES NAME Heritage Grill		Tel: (604) 759-0819 Fax: (604) 759-9568
PREMISES ADDRESS 447 Columbia St New Westminster, BC V3L 1A9		INSPECTION DATE January 29, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mohinderpal Minhas		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): walk-in cooler ambient temperature measured 7 degrees C Corrective Action(s): Adjusted. Ambient temperature measured 2 degrees C at the end of inspection Ensure that the walk-in cooler temperature is monitored daily and contents are maintained <4 degrees C Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: REPEAT OBSERVATION: rodent droppings observed underneath short bar counter in back area Corrective Action(s): remove the droppings and sanitize area this must be conducted on a more frequent basis. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food splatter and debris build up observed on various equipment, storage containers, and surfaces. -food scale -timers -chest freezer -walls around chest freezer -under microwave oil container and wire shelving -dishwashing area walls -spice shelving -food processor and rice cooker -corner of kitchen near flat top grill Corrective Action(s): Clean the above noted areas and conduct cleaning on a more frequent basis. Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (2C), glass door cooler (4C), and prep cooler (2C) measured < 4 degrees C. "the back area" walk-in cooler for beer found to be 8C ambient temperature. repair the cooler =Upright freezer (-24C) and chest freezer (-20C) measured < -18 degrees C =soup hot holding (68C) and gravy hot holding (89C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Wiping cloths stored in sanitizer solution at 200 ppm QUATS and available in spray bottles =Ice machine and deli slicer were maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification could not be verified at the time of inspection. Have FOODSAFE level 1 certification on site for inspection purposes. =Permit posted in a conspicuous location