INSPECTION REPORT Health Protection LKIM-APCTJT

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 July 17, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Michael Neumann		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: . 1) Ice scoop placed on top of vegetable box. CORRECTED DURING INSPECTION - item cleaned and sanitized. 2) BAR AREA: Shoes observed in cupboard with containers. . Corrective Action(s): . 1) Place item in readily cleanable container. 2) Remove all footwear from bar area to staff room . Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Fruit fly infestation observed. Significant activity observed in staff washroom, syrups of dry storage area, Dishpit . Corrective Action(s): Contact Pest Control technician. Have technician inspect issue and direct restaurant. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Clean throughout: - Floors (especially under equipment) - Cooler seals - Inside coolers - Floors in dry storage area . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS: MAIN KITCHEN: - 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 50ppm Chlorine at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Proper thawing techniques observed - Proper re-heating methods observed for previously cooked food items - First In First out and date stamping methods observed in use - Raw meat stored away from Ready to Eat food items - Meat slicer stored in good sanitary condition BAR AREA: - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Glasswasher achieving final sanitizing rinse of greater than or equal to 12.5ppm Iodine at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Ice machine and scoop in good sanitary condition - Iced drink machine at temperatures less than or equal to 4 degrees Celsius