INSPECTION REPORT Health Protection JMAA-AZGTKU

PREMISES NAME Grandt Kitchen		Tel: (778) 395-0900 Fax:
PREMISES ADDRESS 12297 Industrial Rd Surrey, BC V3V 3S4		INSPECTION DATE June 6, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Neil Molendersas		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 = 14

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meat skewers and fried rice inside hot-holding unit were at an internal temperature of approximately 38C at time of inspection inside one of the chafing dishes (Min: 60C for hot-holding). Skewers and rice were prepared approximately 1 hour ago. Water level on hot-holding unit was low. Corrective Action(s): Fried rice were reheated to 74C. Fried rice was then hot-held at approximately 70C. Meat skewers were immediately placed into the cooler. Operator increased the power of the hot-holding unit and added additional water. Ensure that all hot-held items stay at 60C or greater at all times by ensuring that the hot-holder has sufficient water. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Plastic crate containing potatoes stored directly on floor and is contacting electrical wiring. Corrective Action(s): Plastic crate was moved to an undercounter shelf. Do not store food items directly on the floor, as it increases the chance of contamination. Thoroughly wash the potatoes prior to preparation. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Edge of stainless steel table to the left of the dishwasher is coming apart, allowing water to drip downwards. Tray currently used to catch dripping water. Corrective Action(s): Repair the stainless steel table to prevent wastewater from dripping downwards. Date to be corrected by: 6.20.2018 Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottles containing 200 ppm bleach are unlabelled. Corrective Action(s): Spray bottles were labelled at time of inspection. Ensure that all chemicals are labelled to prevent accidential mis-use. Violation Score: 3

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

Comments

Routine inspection conducted. Facility is in satisfactory sanitary condition and is well-lit. Ceilings and walls are maintained in good condition. The following observations were made: 1. Temperatures (Max: 4C for coolers, -18C for hot-holders; Min: 60C for hot-holders) - Walk-in cooler is currently being used as a dry storage space. Only dry goods are stored here - Stand-up freezer at -20C - Stand-up cooler near front of kitchen at 3C - Undercounter coolers / beverage coolers at 4C - *Temperature logs maintained for month of May, but not June. Log temperatures for all of your coolers* - Rice in a hot-held compartment at an internal temperature of 60C (other compartments were not compliant - see violation code above) 2. Hygiene and Sanitizing - Handwash station in kitchen, customer washrooms, and client washrooms adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Bleach sanitizer spray bottles contain 200 ppm chlorine residual - Utensils, knives, cutting boards generally maintained in sanitary condition. Ice machine is in sanitary condition and free of mildew, scoops are stored outside of ice machine - High-temperature dishwasher reaches 73C at the plate at final rinse cycle (Min: 71C). 3. Storage - Cleaned dishes stored in sanitary condition on overhead shelving - All raw items stored separately from cooked items - All prepared food items and ingredients are adequately covered with food-grade seran wrap or lids - Janitorial area / mop sinks at back of restaurant are separate from food handling area - Dry storage area is well organized, all items inside dry storage room stored 6" off floor - Spent oil stored underneath dishpit, and discarded nightly. Ensure that it continues to be stored away from any food items 4. Administrative - Operator has FoodSafe 1 (Expiry: May 2023) - Permit posted 5. Pest Management - No visible signs of recent pest activity observed at time of inspection Notes on Temperature Logs: - Temperature logs for coolers, hot-holders, and dishwasher are not being maintained. They need to be maintained as per your food safety and sanitation plan. Future inspections will check for proper record-keeping.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-AZGTKU
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. No 06/06/2018 Time Spent: 0.25 hour Specific comments: Canned liver inside storage room had 0.5g of trans fat per 6 g of total fat (trans fat percentage of 8.3%). This exceeds the 5% limit. Canned liver was moved away from the premise at time of inspection. Do not serve the canned liver to the public.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment