INSPECTION REPORT Health Protection MKIM-CG9V8T

PREMISES NAME Sixth Street Grill		Tel: (604) 525-8323 Fax:
PREMISES ADDRESS 413 6th St New Westminster, BC V3L 3B1		INSPECTION DATE July 12, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Ibrahim Polat		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
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: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) THIS IS A REPEAT VIOLATION Cut broccoli, carrots, and potatoes observed to be uncovered in the walk in cooler 2) THIS IS A REPEAT VIOLATION Raw eggs observed above ready to eat potatoes Corrective Action(s): 1) Items were covered at the time of inspection. Cover foods to prevention potential contamination 2) Raw eggs relocated to designated area. Ensure to communicate to all staff to make sure raw proteins are kept on bottom shelf. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back screen door still observed to be ajar. Corrective Action(s): Back door is to be closed at all times until screen door can be repaired/replaced. DO NOT KEEP BACK DOOR OPEN. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Back screen door unable to shut completely. Corrective Action(s): Repair or replace back screen door Date To Be Corrected: Aug 12th Violation Score: 3

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

Comments

A follow up inspection performed for routine inspection MKIM-CG4PHY and the following observations were made: - Salad cooler measured to be at 4C - Main kitchen prep cooler measured to be at 4C - All coolers equipped with working thermometers - Temperature logs maintained. Ensure to maintain and update temperature logs going forward. - Personal items kept in designated areas - Cooler fan guards maintained in a clean and sanitary manner - Sanitizer spray bottle observed to be kept away from food prep area