The Mix by Ric's Grill - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:July 10, 2009
Number of critical violations:4
Number of non-critical violations:  3
Follow-up Required:  Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code   Description / Observation / Corrective Action
105  Critical Repeat Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Observation: All of the refrigerators in the kitchen are not maintaining foods at <4C. This is a repeat violation. The following temperatures were recorded:ham in the upright cooler: 10.8C, raw shrimp in pull out drawer cooler under prep table: 10.2C, cream based sauce in the prep table cooler: 10.8C, raw salmon in the pull out drawer cooler under grill: 11C, goat cheese patties in the stand up cooler (grill side): 8.2C, raw squid in the pull out drawer cooler under prep table: 9.1C, raw meat balls in the drawer cooler under grill: 9.4C. These are all internal temperatures measured with a calibrated probe thermometer. Surface temperatures exceeded those measured with the probe.
Corrective Action: All food must now be discarded. Coolers shall not be used until they are serviced and it can be demonstrated that they can maintain foods at or below 4C.
108  Critical Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: Wiping cloths are being stored on the counters.
Corrective Action: All wiping cloths must be stored in a bucket of sanitizer solution with a minimum concentration of 200ppm quatz.
109  Critical Other (Specify)
Observation: Temperature logs are not up to date. The last entry is from May 30th, 2009.
Corrective Action: Temperature monitoring and logs must now be conducted and maintained on a regular basis.
110   Food Not Protected - General
Observation: Food labelling and dating is not being carried out for the prepared foods in the coolers.
Corrective Action: In order to ensure proper stock rotation, all food containers must be labelled and dated.
116   Improper Construction / Maintenance of Establishment
Observation: One of the lights in the kitchen is not fitted with a protective cover.
Corrective Action: This light must now be fitted with a protective shatter-proof cover.
118   Other (Specify)
Observation: The dishwasher racks are being stored on the floor.
Corrective Action: Dishwasher racks should not be stored directly on the floor.
122  Critical Inadequate Food Safety Plan
Observation: There is no food safety plan available on site that is specific to this establishment.
Corrective Action: A food safety plan must be available on-site at all times for staff to use and refer to.

Comments:

Due to a lack of sufficient refrigeration, this premise is in contravention of the Food Premises Regulations Sections 12, 14 and 19 and is hereby ordered to close until it can be demonstrated that coolers are capable of maintaining potentially hazardous foods in a manner which is in compliance with the Regulations. This premise shall not re-open until authorization has been granted by an Environmental Health Officer of the Vancouver Coastal Health Authority.

In compliance:
1. One staff member on site had foodsafe level 1 training at time of inspection.
2. The hand wash station was equipped with liquid soap and paper towel - and was easily accessible - good.
3. Dishwasher measured 79C at the plate - good.
4. Sanitizer concentration measured 200ppm from the dispenser and in the spray bottles.
5. Glass washer is operating with correct sanitizer strength.