INSPECTION REPORT Health Protection AHEN-CNKTTF

PREMISES NAME Easy Grill		Tel: (604) 588-8857 Fax:
PREMISES ADDRESS 1008 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE January 30, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Feng Hua Chen		NEXT INSPECTION DATE February 07, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher final rinse chlorine sanitizer was initially measured at 0 ppm. Staff informed they had recently turned on the dishwasher. Corrective Action(s): Dishwasher final rinse chlorine sanitizer was measured at 100 ppm after staff changed the sanitizer bottle that the dishwasher was connected to, primed the dishwasher, and ran a few empty loads. Ensure dishwasher final rinse chlorine sanitizer is at least 50 ppm during subsequent loads as well. Monitor the final rinse chlorine sanitizer concentration with the chlorine test strips on-site. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Two sieves were observed stored in an unclean location above the 2-compartment sink. . 2. Greater than 200 ppm chlorine sanitizer was measured in the sanitizer pail as the chlorine test strips were bleaching out. . 3. Used disposable gloves were observed hanging over the faucet of the handsink in the back area. Staff informed they forgot to discard these after use. Corrective Action(s): 1. Staff placed the sieves into the dishwasher. Ensure the sieves are stored in a clean designated location after ware-washing. . 2. Staff setup 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) in the sanitizer pail. Ensure chorine sanitizer is setup at 100 ppm to protect food from any potential chemical contamination. . 3. Staff discarded the used food gloves during the inspection. Ensure all single-use disposable gloves are discarded immediately after each use. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build-up of debris was present over the wall, ceiling tiles and vent above the dishwasher area. Accumulation of debris was observed over the FRP board along the 2-compartment sink area. Corrective Action(s): Clean and sanitize the FRP board, wall, ceiling tiles, and vent above the 2-compartment sink and dishwasher area to maintain it in a clean condition; Correct on or before February 6, 2023. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff member informed that her FOODSAFE Level 1 course training has expired in December 2022. Corrective Action(s): Staff member informed they would complete a FOODSAFE Level 1 or equivalent course to renew their FOODSAFE Level 1/equivalent course training; Correct within 1 month. Ensure that at least one staff member on shift in the absence of the Operator holds valid FOODSAFE Level 1 or equivalent course training. Violation Score: 1

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Note: Staff member obtained additional paper towel rolls from a nearby retail store since there was a small supply of paper towels in stock at the handsinks at the time of inspection and their next delivery for paper towels is expected to be tomorrow according to staff. 2-compartment sink was supplied with hot and cold running water. Sink plugs were available. Refrigeration units (both prep. coolers, under-the-counter cooler, and upright double-door cooler) containing potentially hazardous food were at or below 4 degrees C. Beverage cooler and under-the-counter cooler containing only dry uncooked noodles were above 4 degrees C. Ensure to keep these coolers empty of potentially hazardous food unless maintained at or below 4 degrees C. Upright freezer temperature was satisfactory. Hot-held food was at or above 60 degrees C. No signs of recent pest activity were evident at the time of inspection. Separate utensils were available for the raw meat. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the district Environmental Health Officer.