INSPECTION REPORT Health Protection AHEN-AUXVJN

PREMISES NAME Moxie's Classic Grill (Surrey)		Tel: (604) 495-7020 Fax: (604) 495-8010
PREMISES ADDRESS 10680 151A St Surrey, BC V3R 1J8		INSPECTION DATE January 12, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Michael Neumann		NEXT INSPECTION DATE 1 Month
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 (CORRECTED DURING INSPECTION): A staff member was observed washing their disposable gloves that they were wearing at the time of inspection. Corrective Action(s): Staff member discarded gloves at the time of inspection. Ensure all staff members wash their hands each time to prevent contamination of food and change their gloves upon washing hands (if they choose to wear gloves). Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice scoop was observed inside the ice bin and handle was contacting the ice in the main kitchen area. Corrective Action(s): Ensure the handle of the ice scoop does not contact ice as it is a ready to eat food that does not undergo a "kill step" where the bacteria would be destroyed through the application of heat during cooking. Please remind staff as well. Person in charge removed the ice scoop from the ice bin and placed it into a clean container that was filled with the ice water. . Note: Please ensure all in-use utensils and their storage containers are washed, rinsed, sanitized, and air dried at least every 4 hours. Violation Score: 3

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

Comments

Main Kitchen Area: Handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels. Dishwasher final rinse chlorine residual sanitizer was at least 50 ppm at the plate. 200 ppm QUATS sanitizer was available inside the buckets. Dipper well was in use. Ice machines were in a clean condition. The scoop for the ice machine in the back area was adequately stored separately from the ice so that the handle would not contact the ice. Probe thermometers were available and observed on the uniform of the staff members. Coolers and inserts were at or below 4 degrees C. Freezers were at or below -18 degrees C. Hot-held food (including soups) were at or above 60 degrees C internally. Refrigeration temperature records were being maintained. Ice water bath is used for cooling food according to the person in charge. Food undergoing the cooling process must cool from 60 degrees C to 20 degrees C internally within 2 hours and 20 degrees C to 4 degrees C within 4 hours (a total of 6 hours) and then be reheated once to at least 74 degrees C. Cooled food inside the walk-in-cooler was at or below 4 degrees C. No signs of recent pest activity were observed at the time of inspection. Note: One cooler near the chest freezer was undergoing the defrost cycle. Food was transferred into the walk-in-cooler voluntarily by the Chef and staff at the time of inspection. A follow up inspection will be conducted next week to check the ambient temperature of this cooler. Bar: Glasswasher final rinse iodine residual was at least 12.5 ppm at the plate. Operator had test strips onsite. Handsink was supplied with liquid soap, hot and cold running water, and paper towels. 200 ppm QUATS sanitizer was available in the bucket and spray bottle. Coolers and iced drink machine were at or below 4 degrees C.