INSPECTION REPORT Health Protection AKWN-BGQTL4

PREMISES NAME Grill & More		Tel: (778) 389-2911 Fax:
PREMISES ADDRESS 152 - 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE October 7, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Xiao Feng (Hugo) Chen		NEXT INSPECTION DATE October 08, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A variety of different foods were found left out at room temperature (e.g. garlic butter, fried fish filets and blanched fries). Corrective Action(s): Any cooked or potentially hazardous foods need to be kept at 4 degrees Celsius or less OR kept hot at 60 degrees Celsius or more to prevent the growth of bacteria. Time of inspection was following a lunch rush and most items noted had been in use for less than 1 hour. Operator returned foods to the coolers. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): In use wiping cloths not stored in bleach sanitizer. Corrective Action(s): In use wiping cloths need to be stored in a bucket of bleach sanitizer to kill germs. Operator corrected at time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Operator did not change disposable gloves in between tasks. Corrective Action(s): When single-use disposable gloves are in use, they shall be discarded after each task. All food handlers shall wash their hands with liquid soap and warm water before putting on new gloves. At time of inspection, operator had an injured finger due to cut from meat slicer. Operator changed their gloves at time of inspection. Operator committed to double-gloving the injured hand to further prevent the spread of blood and/or germs. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings found on the floor in upstairs storage lockers. Corrective Action(s): Mouse droppings were found in the storage lockers for Grill & More and Fortune Wok - currently both businesses are under the same owner/operator and supplies for Grill & More are stored in the Fortune Wok locker. Clean up all droppings and sanitize the affected areas. Operator has a licensed pest control service in addition to the service provided through the mall management. Date to be corrected: October 8, 2019 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Small stand up refrigerator beside grill was not capable of maintaining foods at 4 degrees Celsius or less. 2. Double door freezer had build up of ice. Corrective Action(s): 1. Air temperature inside refrigerator was 14-15 degrees Celsius. Foods (e.g. blanched fries and fried fish filets - different than those noted above) were both at 6.0 degrees Celsius and 7.4 degrees Celsius respectfully. Cold holding equipment shall be capable of maintaining foods at 4 degrees Celsius or less. In discussion with operator, this refrigerator will be replaced with the one that is currently in use at the back of house (beside back door). At time of inspection, operator moved foods into a different cooler. 2. Accumulation of ice was found inside of the double door freezer, which may prevent the freezer from operating properly and maintaining foods at -18 degrees Celsius or less. Remove the ice to allow for proper operation. Date to be corrected: October 8, 2019 Violation Score: 3

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

Comments

General observations: Display cooler was 4 degrees Celsius or less. Single door cooler at the back of house was 3 degrees Celsius. Small refrigerator at back of house was 4 degrees Celsius; and the freezer compartment was -15 degrees Celsius and was used for storage of pre-made desserts. Double door freezer was -15 degrees Celsius. Steam table was 60 degrees Celsius or more. Soup urn was 73 degrees Celsius. Food storage practices were satisfactory - except as noted above. Organization of storage areas was satisfactory - but discussed with operator to try to keep work areas organized during busy periods. Hand sinks were stocked with liquid soap and paper towels. Staffs hygiene and food handling practices were satisfactory - except as noted above. General sanitation was satisfactory. No signs of pests in food preparation (front and back of house) area. Chemicals were stored in a safe manner. Bleach sanitizer for wiping cloths had a chlorine concentration of 200ppm. High temperature dishwasher had a final rinse of at least 71 degrees Celsius (as per thermal label) and 74.4 degrees Celsius (as per min/max probe thermometer). At time of inspection, the dishwasher appeared to have trouble reaching the correct rinse temperature (minimum 71 degrees Celsius). Operator stated there was a recent, brief power outage which required a resetting the temperature settings. Reminded operator to check dishwasher temperatures regularly (i.e. weekly) and to always reset the temperature settings after a power outage. Note: Operator plans on buying a new double door cooler. Informed operator to submit a floor plan for review and approval before implementing the change. Operator has not yet secured the use of the upstairs storage locker with mall management. However, operator expects this part of his contract to be finalized within 1 week. Currently, operator is using the Fortune Wok storage locker for unused equipment.