INSPECTION REPORT Health Protection DSEA-B93QS4

PREMISES NAME Sixth Street Grill		Tel: Fax:
PREMISES ADDRESS 413 6th St New Westminster, BC V3L 3B1		INSPECTION DATE February 4, 2019	TIME SPENT 1.25 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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in the following areas; -under the server station bar counter -under main kitchen area counter top -around the hot water tank -underneath the pass through in the kitchen Corrective Action(s): Conduct a deep clean of the facility and ensure that all equipment is pulled back from walls for cleaning. Deep cleaning of the facility must be done on a more frequent basis. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Shredded insulation found in large amount behind glass door cooler as well as underneath the server bar counter (near pop syrups) Corrective Action(s): Remove insulation and seal all entry holes. due: immediately Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Shelving in the ktichen requires re-sealing or replacement. Paint is peeling and particle board is eroding or gouged. Grill area shelves and back kitchen area shelves Corrective Action(s): Reseal or replace the shelves in the kitchen. Particle board must not be exposed Violation Score: 3

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 (2C), kitchen prep cooler (4C), server salad cooler (3C), coffee station cooler (4C), and keg cooler (1C) measured < 4 degrees C =Upright freezers (-18C and -18C) and chest freezer (-19C) measured < -18 degrees C =Mashed potato hot holding (79C), gravy hot holding (88C), and soup hot holding (81C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Sanitizer solution at >200 ppm chlorine available in spray bottles. Ensure that sanitizer is maintained at 100 ppm chlorine (mix 1/2 tsp bleach with 1 liter of water) =General sanitation was satisfactory at the time of inspection =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 and deli slicer 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