INSPECTION REPORT Health Protection DSOG-B77VKD

PREMISES NAME Grandt Kitchen		Tel: (618-6045) 778--778 Fax:
PREMISES ADDRESS 10257 King George Blvd Surrey, BC V3T 2W6		INSPECTION DATE December 6, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Neil Molenderas		NEXT INSPECTION DATE December 12, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Boxes of frozen fish being stored at room temperature. 2) Boiled pork being cooled in a large metal pan. The temperature was measured at 25C. Corrective Action(s): 1) Store all frozen fish inside the chest freezer designated for fish. 2) This is an improper cooling method. Divide the meat into smaller portions and cool the meat from 60-20C within 2hrs to prevent temperature abuse. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked white rice measured at 25C. Corrective Action(s): The operator discarded the cooked rice. Store cooked rice inside the cooler at 4C OR inside the freezer at -18C or hot hold at > 60C. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Multiple food items stored inside the upright cooler, prep cooler, and upright freezer uncovered. 1) Fish 2) Cooked meats 3) Vegetables Corrective Action(s): Cover all food items with plastic wraps or tight fitting lids to prevent cross contamination. Correct by: Today and ongoing Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease, dirt, and food debris in the following areas: - on floors near the dishpit - on wire rack adjacent to the stove top - inside the upright freezer - on floors of the food preparation area Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule and ensure to clean hard to reach areas (ie behind grills, underneath the two compartment sink, behind preparation tables). Correct by: Today and ongoing. Violation Score: 9 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Missing daily temperature logs for multiple cooler and freezers. Corrective Action(s): Immediately begin daily temperature logs for ALL coolers, freezers, and hotholding units. This will be verified during the follow up inspection. Violation Score: 1 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Missing working thermometers inside multiple coolers and freezers. Corrective Action(s): Provide working thermometers inside ALL refrigeration units. Correct by: Twp days. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Unable to verify FOODSAFE trained staff on duty. Corrective Action(s): Provide a copy of the FOODSAFE certificate to the health inspector during the next follow up inspection. At least one FOODSAFE trained staff must be working at ALL times. Violation Score: 1

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

Comments

- General sanitation needs improvement. See violation section above. - All handwashing stations (front/back) supplied with cold/hot running water, soap, and paper towels. - Two compartment sink available for manual dishwashing. Sanitizer available at 100ppm bleach concentration. - High temperature dishwasher achieved 71C at the plate's level during the final rinse cycle. - Surface sanitizer available in spray bottles (labeled) at 100ppm chlorine concentration. - Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm (6inches) off the floor. - No signs of pest activity at the time of the inspection. The operator implements own pest control management system. Temperature control: - All coolers: < or = 4C - All freezers: < or = -18C - All hotholding units (rice warmers) > or = 60C