INSPECTION REPORT Health Protection LQUN-CDPTSR

PREMISES NAME HFC Grill		Tel: (604) 931-0341 Fax:
PREMISES ADDRESS B - 1064 Austin Ave Coquitlam, BC V3K 3P3		INSPECTION DATE April 20, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Farah Farnoosh Shahhosseini		NEXT INSPECTION DATE 1 Month
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: 2

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing station at front kitchen area had no soap. Corrective Action(s): Soap in a dispenser need to always be available at hand washing station for proper hand washing. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member was wearing the same gloves to do different tasks, staff was washing hands with gloves on. Corrective Action(s): Gloves need to be changed after each task and hands need to be properly washed before changing to a new pair to avoid cross contamination. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Ready to eat vegetables stored below raw chicken meat in walk in cooler. This can increase the chances of cross contamination. 2) Bags of opened raice and flour stored on the ground in the back storage. This can creates contamination and can attract pests. Corrective Action(s): 1) Store ready to eat foods above raw meats at all times. 2) Food must be stored at least 6" above ground, and in food grade containers and covered. Transfer the opened bags of rice and flour into containers (enclosed) at store and store above ground. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Tin foils found covereing the BBQ grill and under burners. Tin foils are not easily cleanable, and the food debris build ups will attract pests. 2) Cardboards found on cart across the 3 comp sink. Cardboards are not easily cleanable and oil/food build ups will attract pests. 3) A thin layer of plastic film is still attached on the left side of the stand up freezer in the front kitchen area. This will make the surface hard to clean. Corrective Action(s): 1) Change tin foils every day and clean and sanitize the surfaces being covered before putting on new tin foils. Correction date: Today 2) Cardboards need to be discarded at the end of each day. Clean and sanitize the cart's surface before replacing with new cardboards. Correction date: Today 3) Peel off the plastic film on the freezer. Correction date: Today Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Numbers of broken equipment (coolers), items, boxes found on the premises, creating unecessary clusters. Clusters can favour pest harbourage in the premises, and create difficulties for cleaning. Corrective Action(s): Remove all items that are not related to running the business. Obtain proper storage shelves if needed. Correction date: May 4/22 Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff onsite did not have a valid FoodSafe level 1 certificate (expired). Corrective Action(s): Enroll and successfully complete a FoodSafe level 1 course or equivalent. At least one staff member onsite has to have a valid FoodSafe level 1 certificate when the operator is absent. Correction date: May 4/22 Violation Score: 1

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

Comments

A routine inspection was completed by practicum student under the supervision of Lynda Quan (EHO). Written report completed by student, refer to #233812. - All coolers equal or less than 4C, freezers equal or less than -18C - Rice held @ 70C - General sanitation satisfactory, no signs of pests. - Sanitizer available in spray bottles @ >200ppm. Reminded staff when preparing sanitizer, use 1 teaspoon of bleach and fill the bottle with water. Always use soap and warm water to clean surfaces before sanitizing.