INSPECTION REPORT Health Protection DSEA-BEMPGU

PREMISES NAME Sixth Street Grill		Tel: Fax:
PREMISES ADDRESS 413 6th St New Westminster, BC V3L 3B1		INSPECTION DATE August 1, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ibrahim Polat		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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep cooler unable to maintain contents <4 degrees C. Ham (9C internal) Ground beef (9C internal) (parcooked potatoes (8C internal) Corrective Action(s): Potentially hazardous products moved to glass door cooler. Operator is defrosting cooler manually now. Ensure that cooler units are checked daily and are able to maintain contents <4 degrees C at all times. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sharpener housing for the mechanical slicer found to have food debris inside. Corrective Action(s): Ensure that the sharpener housing is removed and cleaned immediately after use. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher measured 0 ppm chlorine at the dish surface at the time of inspection. Operator does not test dishwasher sanitizer concentration daily. Corrective Action(s): Swapped out sanitizer bucket, after 2 cycles residual sanitizer measured 100 ppm chlorine at the dish surface. Operator does have test strips. ensure that sanitizer concentration is tested daily using test strips Violation Score: 5

Non-Critical Hazards: Total Number: 4

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build up observed underneath the deep fryer and grill. Cleaning required along the backsplash wall at the prep cooler Corrective Action(s): pull out hot line equipment and ensure that it is cleaned on a more frequent basis. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 2 issues; -Handwash station's knobs were taped with duct tape (plastic faucet handles chipped). duct tape is not a cleanable surface and is not permitted for use in the kitchen -shelving at the back of house (above slicer and work counter) require re-surfacing and painting. Corrective Action(s): Operator removed the duct tape. Repair the faucet. due: immediately. re-surface and paint the shelves. due 1 month Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: prep cooler had ice build up on condenser. ambient temperature measured >10 degrees C Corrective Action(s): Defrost the cooler unit and ensure that it is able to maintain contents <4 degrees C before using it for storage of foods. If necessary repair cooler Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Staff do not have certificates of FOODSAFE level 1 available on site. Unable to determine if operator or staff on site have valid FOODSAFE certification Corrective Action(s): Have completion certificates on site at all times. must be available for inspection Violation Score: 1

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 (1C), glass door cooler (3C), server salad cooler (4C), coffee station cooler (4C), and keg cooler (4C) measured < 4 degrees C =Upright freezers (-18C and -18C) and chest freezer (-19C) measured < -18 degrees C =FOH soup hot holding (80C), gravy hot holding (89C), and soup hot holding (81C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface at the end of the inspection =Sanitizer solution measured 100 ppm chlorine in spray bottles =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =Ice machine was maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification not available for inspection. ensure that certificates are available on site for inspection =Permit posted in a conspicuous location note; discussed cooling with staff. Observed staff cooling 2 medium sized inserts of rice pudding and putting them directly into the walk-in cooler when inspection started (product measured >50C at the time of inspection. discussed cooling to a lower temperature before putting it into the cooler or using ice baths to cool foods quickly. A reminder that all potentially hazardous foods must be cooled from 60C to 20C in 2 hours, then 20C to 4C in 4 hours.