INSPECTION REPORT Health Protection RSHA-BURT3F

PREMISES NAME Gracies Next Door		Tel: (604) 943-3334 Fax:
PREMISES ADDRESS 1127 56th St Delta, BC V4L 2A2		INSPECTION DATE October 26, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 02, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Food items are being stored in pots - uncovered containers. Corrective Action(s): Ensure all food/ingredients are being stored in covered/food grade containers. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen/storage areas: Food/debris noted below and under equipment, storage areas - unorganized. (ie: Cleaning cloths/runner bands noted on prep lines, above fridges, etc) Corrective Action(s): Clean and organize storage areas. Pull items away from walls - remove all unused items. Violation Score: 3

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

Comments

- Temperature Control: Monitoring is required. to be conducted Internal temperature monitoring of cooked food items discussed. - Mechanical Dishwasher: Low Temp (Kitchen): Ok. test strips are noted on site. - Ensure all food contact surfaces are cleaned and disinfected after use or on a timely manner. (As discussed.) All cleaned implements are to be stored in a manner in order to prevent post contamination. - Wiping cloth storage: Cloths, used on food contact surfaces, are to be stored in a sanitizer at all times. (ie: kitchen/bar) - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. - Food Storage: Refer to Violation Notes. - Sanitary facilities: Ok. - Chemical Storage: Ok. - Staff Hygiene: Discussed. - Sanitation: Refer to Violation Notes. - Pest Control: Monitoring is required rto be conducted. - Structurally: Ongoing efforts are required to keep all surfaces in good repair. - Garbage, Recycling, Composting and Oil Disposal: Storage areas are to be kept clean and organized at all times. All bins are to be kept covered. - Meat slicer: Cleaning and disinfection discussed. - Ice Machine: Cleaning and disinfection discussed. Ice scoop stored outside of ice supply. Ice bin cover is to be kept in good repair. - Sttructurally: Deteriorating surfaces noted. Continue efforts to keep all surfaces in good repair. - Food Safe Trained staff are to be on site at all times. - Corporate Food Safety Plan and Sanitation Plan are to be kept on site for reference and updated according to menu changes. Staff are required to be properly trained. Generic flowchartss are on site. COVID Safety Plans and procedures are required to be on site and posted. Bar Area: - Temperature Control: No concerns noted. - Bar Glass washer (High Temp): Ok. - Food Storage: Ok. - Sanitary Facilities: Acceptable.