INSPECTION REPORT Health Protection JELR-D2DVVD

PREMISES NAME Gracies Next Door		Tel: (604) 943-3334 Fax:
PREMISES ADDRESS 1127 56th St Delta, BC V4L 2A2		INSPECTION DATE February 12, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep cooler under microwave is used to store produce and some higher risk foods. Air temperature is at 10C (your thermometer and probe thermometer) and food temperature is at 9C. Walk in cooler air temperature went down to below 4C but food temperature of several foods is slightly above 4C (6C). Corrective Action(s): High risk foods (prepared foods,etc.) in prep cooler under microwave were discarded during inspection. Use only to store produce and low risk foods. Walk in cooler temperature adjusted during inspection - temperature now at 1.5C. Keep regular temperature records for coolers and use an accurate thermometer. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine check. Staff on site today has Food Safe (states took in 2023/ 5 years). Prep cooler under microwave - air temperature about 10C. Food Temperature 9C. Walk in cooler - food temp about 6C. Air temperature <4C (fluctuates). Other coolers at 4C / 40F or colder - good. Reviewed handling of live mussels - on ice. Shellfish tags are kept for 90 days as required. Hand washing sink in main kitchen and bar - have hot/cold water, liquid soap, and paper towels in dispensers. Quats sanitizer - at 200ppm - good. Glassware washer has a final hot water sanitizing rinse (180F+ at final rinse gauge and 160F+ reached inside of the machine). Main dishwasher has a chlorine final sanitizing rinse - 50ppm + chlorine measured. Cleaning has improved from previous inspections. Keep following a written, routine cleaning schedule that includes deep cleaning. Monitoring traps for pests - several checked and empty. Continue with pest monitoring and follow a pest control program. Inspection took place with manager. Copy of report left with staff.