INSPECTION REPORT Health Protection 242672

PREMISES NAME Best Grill		Tel: (604) 533-9600 Fax: (604) 533-9605
PREMISES ADDRESS 112 - 20740 Mufford Cres Langley, BC V2Y 1N9		INSPECTION DATE May 23, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Susan Yoo/Ken		NEXT INSPECTION DATE May 30, 2018
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
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked sausages in the prep cooler measured at 9.2C minimum with a probe thermometer. Corrective Action(s): -No temperature log is maintained for the cooler and the food items in the prep cooler is not time-tracked. Ensure to keep the lid on and fill sausages only half-full in the metal insert. Start logging temperature for monitoring. -Staff discarded the sausages at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No chlorine residual measured from final rinse solution in the low-temp dishwasher. Corrective Action(s): -Chlorine feeder was primed and the chlorine measured at 50 ppm at 50C -Ensure to verify the chlorine level is at 25 ppm or above using test strips after the first run of the day and prime the feeder if needed. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris build-up observed on shelving racks in the dry storage area. Food scraps on the floors underneath the prep table and dry storage shelves. Corrective Action(s): -Clean above noted areas thoroughly. Violation Score: 3

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

Comments

All cooling units except prep cooler at 4C or below. All freezer units at -18C or below. Hot held food items at 60C or above. Bleach sanitizer spray bottle tested 100 ppm Handsinks supplied with hot and cold running water, liquid soap and paper towels. No signs of pest activity identified at the time of inspection.