INSPECTION REPORT Health Protection ZDER-B853GR

PREMISES NAME Manny's Grill and Silog House		Tel: (604) 553-9249 Fax:
PREMISES ADDRESS 7660 6th St Burnaby, BC V3N 3M7		INSPECTION DATE January 4, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Manuel Valdeavilla		NEXT INSPECTION DATE January 07, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Standing 2 door cooler noted 16 C during inspection and unplugged. Corrective Action(s): Ensure cooler is plugged in and capable of maintaining a temp equal to or less than 4 C. Plug in unit and monitor. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High temp dishwasher noted a maximum of 64 C at the plate. Corrective Action(s): Ensure high temp dishwasher is capable of reach and maintaining a temp of 71 C or higher in the final rinse step to properly sanitize the dishes. Manuel sanitizing step required in pot sink. 1. Wash and Rinse steps in high temp dishwasher 2. Pull out tray of clean dishes and submerge tray of dishes in sanitizer solution of 50 - 100 ppm chlorine (some bleach available during inspection, get more). Soak for 2 minutes. 3. Pull out tray of sanitized dishes and allow to Air Dry. *Signage with instructions provided. *Contacted owner and explained requirements ***If manual sanitizing step is not done to complete dishwashing cycle then possible closure may be required until high temperature dishwasher is functioning properly again. Train staff and get estimated time for repair technician. Correction date: immediately (CORRECTION ORDER ISSUED) Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: No paper towel available at paper towel dispensers at any of the handsinks or staff washroom. Corrective Action(s): Ensure all handsinks and washrooms are supplied with hot & cold water, liquid soap and paper towel. Operator waiting on order to arrive. In meantime get paper towel rolls available at each station until empty paper towel dispensers are refilled with order. Correction date: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Required repair: 1. High temp dishwasher noted: 64 C at the plate during sanitizing cycle 2. High temp dishwasher leaking lots of water out the back during each cycle and pooling water on the floor. 3. Glass door cooler noted at 16 C and unplugged due to over freezing foods. Operator has to unplug and re-plug unit every 30 minutes to maintain temp. Corrective Action(s): Ensure all equipment is in good working order. 1. Ensure high temperature dishwasher is capable of sanitizing dishes at 71 C or higher. Operator says hot water tank was replaced recently and may be the cause of the change. Repair unit immediately. Until unit is fixed manual sanitizing required as per Correction Order. 2. High temp dishwasher should not be leaking water on the floor. Repair unit. Operator is squeegeeing water out back door in meantime until unit is repaired. 3. Repair/ replace glass cooler - unplugging and re-plugging unit is not a satisfactory way to maintain safe temperatures of food (<= 4 C). No food is left in cooler overnight, all food is stored in walk in cooler. Repair/ replace cooler. Correction date: immediately Violation Score: 9

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

Comments

Routine: -Handsinks supplied with liquid soap and hot & cold water - no paper towel (***violation noted above) -Quats sanitizer (200ppm) present in spray bottles for sanitizing food contact surfaces -Walk-in cooler : 4 C -Glass door cooler: 16 C (***violation noted above) -Chest freezers were -19 C and -18 C -Upright freezer -16 C -Rice was being hot held at or above 60 C -No signs of pest activity noted during inspection. Pest control devices on-site Note: ****Ventilation hood requires service November 2018 -Vent hood panels cleaned weekly (Sundays) Signage: Manual Dishwashing x1 ****CORRECTION ORDER ISSUED - broken dishwasher. If manual sanitizing of dishes are not being done in 50-100 ppm chlorine then premises may be closed until high temperature dishwasher is functioning properly and sanitizing dishes at 71 C or higher. -EHO business card provided - contact FHA when unit is expected to be repaired.