INSPECTION REPORT Health Protection RLAM-B9DT43

PREMISES NAME Grandt Kitchen		Tel: (618-6045) 778--778 Fax:
PREMISES ADDRESS 10257 King George Blvd Surrey, BC V3T 2W6		INSPECTION DATE February 14, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Neil Molenderas		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One pot of rice held at 45C held from last night. Corrective Action(s): Discard pot of rice. Do not use the broken rice cooker anymore. Date to be corrected: immediately Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Cutting knife that is used for food was used to cut open cardboard boxes and was not cleaned and sanitized afterwards was observed. Corrective Action(s): Clean and sanitize the knife. Do not put soiled knives back into the drawer without cleaning and sanitizing it first. Date to be corrected: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Wire rack beside stove has encrusted debris Corrective Action(s): Clean wire rack beside the stove to remove encrusted debris. Date to be corrected: today Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 303 noted on Routine inspection # RLAM-B9CRGW of Feb-13-2019 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Hot water is not available at this establishment. Handsinks were maintaining 8-13C. 2compartment sink maintained 13-15C. High temperature dishwasher maintaining 44C. Correction: Provide adequate hot water for sanitary maintenance. Date to be corrected: immediately Code 302 noted on Routine inspection # RLAM-B9CRGW of Feb-13-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher is maintaining 44C water temperature for the sanitizing cycle. This cannot sanitize food contact surfaces properly. Correction: Fix the dishwasher to maintain 71C final rinse at the plate level. Date to be corrected: immediately Code 401 noted on Routine inspection # RLAM-B9CRGW of Feb-13-2019 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hot water is not available for handsinks Correction: Provide hot water for handsinks. Date to be corrected: immediately

Comments

-Followup inspection -Food safe documentation was available -Refrigeration units have thermometers -Full cleaning was done at time of inspection -Food is covered and protected from contamination -Coolers measured 4C or less -Freezers measured -18C -Reminder to check dishwasher temperature daily to meet 71C at the plate level for proper sanitizing -Temperature logs for coolers and freezers maintained