INSPECTION REPORT Health Protection LKIM-CJWQVQ

PREMISES NAME X-Site Grill & Bistro		Tel: (604) 298-7483 Fax:
PREMISES ADDRESS 4625 Hastings St Burnaby, BC V5C 2K6		INSPECTION DATE October 5, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vincent Ma		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Obtain paper towel dispensing unit for bar hand sink. . Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required in the following areas: - Handles, seals and internal doors of insert coolers at front grill - Some organizing on back shelf above prep sink - Inside ice machine - Fan of walk-in cooler . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of Rodents - WELL DONE - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (80) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Raw meat stored away from Ready to Eat food items - Proper thawing techniques - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection -tight fitting screen door - Pest proof containers for all dry storage items - Light covers in place - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection Very well done today. Facility is maintained in good sanitary condition