INSPECTION REPORT Health Protection DSEA-BJBVBW

PREMISES NAME Heritage Grill		Tel: (604) 759-0819 Fax: (604) 759-9568
PREMISES ADDRESS 447 Columbia St New Westminster, BC V3L 1A9		INSPECTION DATE November 27, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mohinderpal Minhas		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 = 12

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: utensils on the flat top grill measured 55C in water. Corrective Action(s): Do not store continuously used utensils in the danger zone (4C to 60C) Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: rat droppings found in the booth seats of the back bar area. Corrective Action(s): Conduct a thorough clean of the booth seats. remove all equipment, clean and sanitize. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and splatter found in the following areas; -behind the food processor and blender storage area -underneath and around the dishwashing area and kitchen handwash station -behind the kitchen prep fridge Corrective Action(s): conduct routine cleaning on a more frequent basis. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Kitchen manager was the only staff on site. FOODSAFE level 1 expired. Corrective Action(s): Retake FOODSAFE level 1. due: 2 months Violation Score: 1

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), and prep cooler (3C) measured < 4 degrees C. "the back area" walk-in cooler for beer found to be 8C ambient temperature (no storage of potentially hazardous foods) =Upright freezer (-20C) and chest freezer (-25C) measured < -18 degrees C =soup hot holding measured 67 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Low temperature glasswasher measured >50 ppm chlorine at the glass surface =Wiping cloths stored in sanitizer solution at 200 ppm QUATS and available in spray bottles =Ice machine was maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; =Permit posted in a conspicuous location note: operator has discontinued the use of the glassdoor cooler in the kitchen. remove from the premises.