INSPECTION REPORT Health Protection TCHN-CB3NB3

PREMISES NAME Time to Grill Corp		Tel: (778) 397-0456 Fax: (778) 397-0727
PREMISES ADDRESS 8005 King George Blvd Surrey, BC V3W 5B4		INSPECTION DATE January 26, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Saeed Mian		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Opened can of mango puree observed stored in walk-in cooler. **Corrected during inspection** Puree moved to food grade container when identified by inspector. Do not store food products in opened tin cans as the opened can may rust along lip of container. Always store food in clean and sanitized food-grade containers. 2. Please ensure all equipment stored on floor is cleaned and sanitized prior to use (e.g. cutting boards). Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Soiled cardboard observed to be used to line floor near rear entrance and by dishwashing sink. Operator stated this was to prevent water from tracking throughout kitchen. 2. Build up of debris in hard to reach areas (e.g. corner where 2 compartment sink is, walk-in cooler/freezer fans). Corrective Action(s): 1. Recommended to obtain washable mats designed for this purpose. Mats should be made of a smooth, easily cleanable and non absorbant material. Cardboard should be discarded daily. Correct by: July 26, 2022 2. Please clean identified locations. Recommended to develop and maintain a cleaning log with checklist to ensure all areas of the restaurant is cleaned. Correct by: July 26, 2022 Violation Score: 3

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

Comments

Routine inspection conducted *Note* Buffet table stored on front end. Operator has stated this was currently not in use, but plans to use for catering events. Temperatures: hot holding unit: 61.8°C walk-in cooler: 4.0°C walk-in freezer: -9.2°C products fully frozen 2 door prep table cooler: 3.1°C rice cooker: 62.0°C 2 door cocacola cooler: 7.8°C holds soft drinks only prep table (front end): no operational; awaiting parts 2 door display cooler (front end): off; not currently in use 2 door undercounter cooler (front end): holds non-potentially hazardous foods only Multiple skewers observed to be stored out. Operator stated these were to be cooked immediately. As per previous inspection, ensure potentially hazardous foods are not kept out at room temperature for longer than 2 hours. Keep logs to track times and temperatures, or use time stamps. Sanitation: Handwash station equipped with hot/cold running water, liquid soap and paper towels Sanitizer in spray bottle measured 400ppm QUATS use measuring device (e.g. measuring spoon) to accurately measure quantities of concentrated sanitizer as per manufacturer's instructions (5mL sanitizer / 1L water) Mechanical dishwasher measured 100ppm chlorine residual 2 compartment sink available Overall sanitation of facility adequate Storage: All foods observed to be stored covered Dry storage areas satisfactory General: No pest activity observed at time of inspection Valid permit decal displayed