INSPECTION REPORT Health Protection RSHA-CD8RVH

PREMISES NAME Two Stones Grill		Tel: (778) 630-0470 Fax:
PREMISES ADDRESS 1602 - 4949 Canoe Pass Way Delta, BC V4M 0B2		INSPECTION DATE April 6, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Stan Chan		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Sanitation: Food/debris/grease noted on upper kitchen shelving, below/under equipment - throughout kitchen/prep areas. Corrective Action(s): Clean and organize all areasdescribed above. Remove all unwanted/unused items. Store all items in designated areas. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Flooring panels installed in prep storage areas. Cleaning is being reduced. Food/debris noted throughout floor panels. Corrective Action(s): Please remove all floor panels installed ontop of concrete flooring. Clean floors - below/under equipment. Violation Score: 1

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

Comments

- Temperature Control: Monitoring is required to be conducted. No concerns with holding temperatures. Internal monitoring of cooked food items is to be conducted. - Mechanical Dishwasher: High Temp: Ok. Ensure all food contact surfaces are cleaned and sanitized after use or on a timely manner. All items are to be stored in a sanitary manner. (ie: upper shelving/magnetic racks.) - Utensil storage discussed. - Wiping cloth storage: Bleach solution ~100 ppm noted. - 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 - Bottles are to be kept clearly labelled. Use test strips to measure the concentration of sanitizer. - Food Storage: Ok. - Sanitary Facilities: Acceptable. - Chemical Storage: All items are to be kept clearly labelled - stored in designated areas.. - Staff Hygiene: Discussed. - Sanitation: Refer to Violation Notes. - Structurally: Refer to Violation Notes. - Pest Control: Monitoring is required to be conducted on site. No signs of insects/rodents noted this date. - Garbage, Recycling and Composting Disposal: All food items are to be kept stored in covered, rodent proof containers. - Food Safe: Trained staff is required to be on site at all times. Expiry dates discussed. - Facility Food Safety Plan and Sanitation Plan is to be kept on site for reference. Generic information posted for reference.