INSPECTION REPORT Health Protection AKWN-BRGUUD

PREMISES NAME Grill & More		Tel: (778) 389-2911 Fax:
PREMISES ADDRESS 152 - 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE July 13, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Xiao Feng (Hugo) Chen		NEXT INSPECTION DATE July 14, 2020
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 = 26

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked fried rice and roast beef were not cooled in a safe manner. Corrective Action(s): Cooked foods like fried rice shall be cooled in shallow metal pans rather than deep plastic containers. Roast beef should be cooled until safe to handle and then cut into smaller portions to speed up cooling at room temperature. All foods shall be cooled as fast as possible from 60 degrees Celsius or higher down to room temperature. Once foods have reached room temperature they shall be transferred to a cooler at 4 degrees Celsius or less. Operator was instructed to correct both issues at time of inspection. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked foods in the steam table were 51-53 degrees Celsius. Corrective Action(s): Cooked foods that are to be held hot shall be 60 degrees Celsius or higher. Instructed operator to increase the heat setting on the steam table. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Operator used the same probe thermometer to check temperatures of cooked rice and cooked roast beef without cleaning and sanitizing the thermometer in between. Corrective Action(s): Probe thermometer shall be thoroughly cleaned and sanitized after checking each food item to prevent cross contamination. Instructed operator to clean and sanitize thermometer. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Operator did not wash hands frequently and did not change disposable gloves after each task. Corrective Action(s): Instructed operator to discontinue using disposable gloves since he was not using them properly and was wearing the gloves only on one hand because the gloves have no grip. Hands shall be washed with warm water and liquid soap after each task. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Stacks of greasy cardboard were found beside the deep fryer. Corrective Action(s): Remove the greasy cardboard and do not store cardboard beside the deep fryer. Greasy cardboard is unsanitary, could attract pests and is a fire hazard. Operator discarded greasy cardboard at time of inspection. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Brush for BBQ sauce had a screw sticking out of it for hanging off the edge of the container. Corrective Action(s): The modified brush is not of suitable design as a food utensil as it cannot be properly cleaned and sanitized. Instructed operator to discard brush at time of inspection. Violation Score: 3

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

Comments

General observations: All coolers were 4 degrees Celsius or less Double glass door cooler in back of house was not in use for cold holding at time of inspection. All freezers in the front and back of house were -18 degrees Celsius or less. Storage room was not checked because operator was working by themselves at time of inspection. Organization of storage areas was satisfactory. Hand sinks were stocked with liquid soap and paper towels. All sinks were equipped with hot and cold running water. General sanitation was satisfactory - except as noted above. High temperature dishwasher was still warming up at time of inspection - operator turns on dishwasher around 2-3pm each day due to slow down in business. Bleach sanitizer had a chlorine concentration of 200ppm. No signs of pests. Operator had a Workplace COVID-19 Safety Plan in place and physical distancing measures were being practiced.