INSPECTION REPORT Health Protection LKIM-BBJNAR

PREMISES NAME Easy Grill		Tel: (604) 588-8857 Fax:
PREMISES ADDRESS 1008 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE April 24, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Feng Hua Chen		NEXT INSPECTION DATE May 07, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 4

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Mushrooms observed to fall onto floor and staff placed back into box for use. Staff stated she would wash later. CORRECTED DURING INSPECTION - items discarded . Corrective Action(s): Any food item that falls on floor is to be discarded. The floor is dirty and this is a restaurant setting. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution upon arrival of inspector. Staff both questioned. Neither staff knew how to make sanitizer solution properly even though directions were posted on wall from information sheet provided to facility from Health Inspector on previous day. CORRECTED DURING INSPECTION - Sanitizer solution made during inspection. . Corrective Action(s): This is a repeat violation and a ticketable offense. Facility requires sanitizer solution prior to the start of food preparation. This has been discussed on multiple occasions at facility. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front handsink lacking liquid soap. CORRECTED DURING INSPECTION - Staff purchased a liquid soap dispensing unit. . Corrective Action(s): Liquid soap is to be located at this handsink AT ALL TIMES to encourage hand washing. . Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): One staff member found to wash glove after handling cash with glove One staff member had not washed hands after handling cash and returning to prepare food at grill. Staff had not washed hands during entire 1.5 hour inspection during lunch rush. CORRECTED DURING INSPECTION - both staff were made to wash hands during inspection. . Corrective Action(s): Hand washing education was discussed. OWNER is to discuss handwashing with staff. Staff are to WASH HANDS after HANDLING CASH and DO NOT wash gloves. Gloves are a single use item . Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Personal items hung on shelving equipment rack. Back pack stored on onions. . Corrective Action(s): Personal items are to be stored separately from restaurant equipment and food. Obtain hooks, place hooks on door and store staff items in this location - or other suitable location completely separate from food or equipment. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings found on wooden pallet in back Mouse droppings found on top of ice machine between counter and ice machine top Rat droppings found in hole in wall. This is from previous inspection. . Corrective Action(s): All droppings are to be removed from facility. Use 200ppm Chlorine sanitizer solution to sanitize area. No rat droppings are to be found in hole. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the following places: - Back wall over two compartment sink - Flipper storage area under grill - Upper shelves in back - Inside of ice machine . Corrective Action(s): Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: At least one staff member must have FOODSAFE Certification during restaurant operation at all times. . Corrective Action(s): The staff lack adequate food safety training. Staff must be properly trained. . Violation Score: 1

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

Comments

HEALTH INSPECTOR TO RETURN TO DISCUSS ITEMS WITH OWNER. OWNER RETURNS TO FACILITY MAY 7. COMMENTS - No evidence of pests - Pest control program in place - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm chlorine at the dish - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - sauces are reheated in pot on back stove prior to placing into hot holding units - Proper thawing techniques - Light covers in place - Cooler handles and seals in good sanitary condition NOTE: FoodSafe Certified staff NOT present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. NOTE: Photographs taken of sanitizer cloths lacking sanitizer solution (use of testing strips to confirm lack of sanitizer solution (0ppm chlorine) during time of inspection.