INSPECTION REPORT Health Protection SMAW-AP5VY8

PREMISES NAME Heritage Grill		Tel: (604) 759-0819 Fax:
PREMISES ADDRESS 447 Columbia St New Westminster, BC V3L 1A9		INSPECTION DATE July 7, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] No No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer dispenser had wrong chemical in it. Bleach and water to be used until dispenser is fixed. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Submit Food safety plans for all menu items. Start with French fries and bacon, as these items have been problematic. Corrective Action(s): Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: All rodent droppings have been cleaned and sanitized. Traps are in place, and rodent proofing has been done in kitchen. Continue to do rat proofing of the outer building as discussed. Corrective Action(s): Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Many floor tiles are quite badly cracked. Start budgeting to replace damaged floor tiles. Corrective Action(s): Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Sanitation Complaint inspection # SMAW-AP2MDV of Jul-06-2017 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (1) Shelves used to store "clean" utensils and dishes are grimy. Thoroughly clean and sanitize all shelves and areas used to store dishes and utensils. 2) Containers used to store "clean" utensils are visibly dirty inside and out. Clean and sanitize all containers. 3) Utensils and other food equipment are put away when still dirty. Do not store dirty utensils with clean ones. 4) Pan used to make hollandaise and another potentially hazardous foods are not cleaned between uses; kept on side of stove for undocumented periods of time; temperature of residue in pan is approximately 40 degrees C. (difficult to take accurate temp.) ) Code 302 noted on Sanitation Complaint inspection # SMAW-AP2MDV of Jul-06-2017 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (1) There is no prepared sanitizer in the kitchen for environmental sanitizing. 2) Discussions with staff indicate that no work surfaces are routinely sanitized, with the sole exception of cutting boards used to prepare raw meat and dishes placed in the dishwasher. Countertops used for food prep were visibly dirty. All cleaning cloths in the kitchen were very dirty. 3) Dirty wiping cloths had no trace of sanitizer. Used cleaning cloths should be placed in a bucket of sanitizing solution between every use.)

Comments

Premise is clean. Traps are placed and holes have been blocked. Sanitizer preparation demonstrated. Premise is allowed to reopen and order is rescinded.