INSPECTION REPORT Health Protection DSEA-BSLPGM

PREMISES NAME Sixth Street Grill		Tel: (604) 525-8323 Fax:
PREMISES ADDRESS 413 6th St New Westminster, BC V3L 3B1		INSPECTION DATE August 18, 2020	TIME SPENT 1 hour
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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: deli slicer found to have food debris on blade guard, sharpener housing and behind the blade at the bottom Corrective Action(s): staff cleaned and sanitized the machine at the time of inspection. ensure that the machine is disassembled, cleaned, and disinfected immediately after use. failure to maintain the equipment in a clean and sanitized manner may result in orders or tickets Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: REPEAT OBSERVATION: buckets of soup, stock, and containers of bacon stored without covers in the walk-in cooler. Also noted that 2 containers of bacon was stored on the floor in the walk-in cooler. Corrective Action(s): Ensure that all foods stored in the walk-in cooler are off of the floor and properly covered to protect them from contamination 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 (3C), prep cooler (4C), glass door cooler (3C), server salad cooler (3C), coffee station cooler (4C), and keg cooler (4C) measured < 4 degrees C =Upright freezers (-4C and -10C), chest freezer (-22C), and ice cream chest (-10C) =Chili hot holding (80C), gravy hot holding (86C), and FOH soup hot holding (62C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface at the end of the inspection =Sanitizer solution measured 100 ppm chlorine in spray bottles =General sanitation was satisfactory at the time of inspection, raw meats stored below ready-to-eat foods. =Ice machine 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 Reviewed COVID controls. operator is collecting guest contact info, seats are appropriately spaced apart, and adjacent booths have barriers between them. FOH surfaces and menus are sanitized after every client using QUATS spray (measured 200 ppm QUATS) all staff were wearing masks