INSPECTION REPORT Health Protection MKIM-CG4PHY

PREMISES NAME Sixth Street Grill		Tel: (604) 525-8323 Fax:
PREMISES ADDRESS 413 6th St New Westminster, BC V3L 3B1		INSPECTION DATE July 7, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ibrahim Polat		NEXT INSPECTION DATE July 11, 2022
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 Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 39

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Salad kept in the front salad prep cooler had an internal temperature of 16C. Operator reports Salad was prepared and placed in the prep cooler 1 hour ago. Salad prep cooler had an ambient temperature of 13C. 2) Kitchen main cooler food items had internal temperature of 7C - 13C (sliced tomatoes 11.8C, cut ham 12.0, shredded cheese 13.1C, cooked mushrooms 7.6C) Operator reports they were prepared and placed in the prep cooler at 9 am (1.45 hours prior to time of inspection). Prep cooler had a ambient temperature of 12C. Corrective Action(s): 1) Operator relocated Salad and all salad dressings into the walk in cooler at the time of inspection. Maintain and update a temperature log for all coolers/freezers in the premises. 2) Operator relocated sliced tomatoes, cut ham, shredded cheese, and cooked mushroom to the 2 door cooler at the time of inspection. Maintain and update a temperature log for all coolers/freezers in the premises. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Personal item observed to be placed on food prep area. 2) Cut lettuce and mushrooms observed to be uncovered in the walk in cooler 3) Raw Eggs observed to be placed above cut lettuce (ready-to-eat food) 4) Dust accumulation observed on the fan guard in the walk in cooler and 2 glass door cooler. Corrective Action(s): 1) Personal items were removed from kitchen area. Ensure to keep personal items in a designated location to prevent potential contamination 2) Cover food items to prevent potential contamination 3) Raw eggs relocated to designated area. Ensure to communicate to all staff to make sure raw proteins are kept below ready to eat foods. 4) Clean and sanitize fan guards. Date To Be Corrected: July 11th Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back screen door observed to be ajar, unable to close fully. Corrective Action(s): Ensure back screen door is able to close fully to prevent potential entrance of pests. Date To Be Corrected: July 11th Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Obstruction observed preventing access to mop sink. Corrective Action(s): Ensure there is access to mop sink. Date To Be Corrected: July 11th Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): 1) Kitchen Prep cooler observed to have ambient temperature of 13C. 2) Salad Prep cooler observed to have a ambient temperature of 12C. Corrective Action(s): 1) Paper obstruction blocking fan removed by operator and kitchen prep cooler temperature measured to be at 4C. 2) Operator reported he will no longer use the salad cooler. DO NOT USE salad prep cooler until it has been repaired/replaced. Ensure to notify EHO prior to using cooler again after it has been serviced. Violation Score: 9

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

Comments

- Hand washing station stocked with hot/cold running water, single use paper towels, and liquid hand soap. - 2 door cooler 2C - Freezer #1 -18C - Freezer #2 -18C - Walk in cooler 3C - Bar cooler 2C - Chest freezer 21C - Ice cream chest freezer -18C - Office cooler 1C - Hot holding gravy 62C - Hot holding soup 66C - Sanitizer spray bottle stocked with 100 ppm chlorine - 2 compartment sink equipped with sink plugs - Low temperature dishwasher had a final rinse of 50 ppm chlorine on dish surface - Food kept above floor level - Kitchen vent observed to be maintained in a clean and sanitary manner - No sign of pests observed - Ice machine and ice scoop maintained in a clean and sanitary manner - Staff onsite FoodSafe level 1 certified - Health permit posted NOTE: Do not keep sanitizer spray bottle or any other chemicals above food prep area. NOTE: Ensure to maintain a TEMPERATURE LOG