INSPECTION REPORT Health Protection JELR-CEYT7R

PREMISES NAME Gracies Next Door		Tel: (604) 943-3334 Fax:
PREMISES ADDRESS 1127 56th St Delta, BC V4L 2A2		INSPECTION DATE June 1, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 03, 2022
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] No No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 58

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Drawer cooler (2 drawers on left side) air and food temperature are at 9C. 2 door prep cooler air temp >4C and food temperature is at 6.9 C. Corrective Action(s): Discarded higher risk foods from drawer cooler during inspection. All potentially hazardous/higher risk foods (meat, seafood, dairy, eggs, cooked food, etc.) must be stored so that food temperature is at 4 C/40F or colder. Store these foods in alternate cooler such as walk in cooler or large 1 door cooler until the drawer cooler and 2 door prep cooler can keep them at 4 C or colder. Provide accurate thermometers and keep temperature records. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Cutting boards, counters etc. are being cleaned and sanitized at end of shift. Corrective Action(s): Increase frequency so food contact surfaces are cleaned and sanitized at start of shift and every 4 hours if used throughout day. Update your sanitation plan and written cleaning schedule. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand washing sink is being used to defrost food. Corrective Action(s): Hand washing sink designated for hand washing in kitchen must always be accessible and used for hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Many rodent (mouse) droppings noted on floor in dry food storage room and in area behind ice machine. Monitoring trap in bar area shows evidence of mouse activity. Food appears to be protected from contamination (in pest proof containers or in fridges). Corrective Action(s): Premises must be free of pests. Consult with your licenced pest control expert, remove unneeded items, thoroughly clean premises, remove food/water sources for pests, and continue to monitor for pests. Seal any holes where pests may enter premises. Provide copy of your latest pest control report by email to inspector. Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Evidence of rodent pests. Corrective Action(s): Seal holes where pests may enter premises. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris, dirt, etc. noted on floor in storage rooms and kitchen. Corrective Action(s): Thoroughly clean kitchen, storage rooms, staff washroom, etc. Follow a written routine cleaning schedule. Violation Score: 15

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

Comments

Keep copies of your food safety plan, sanitation plan, and cleaning schedule on site. Keep records. Coolers - walk in cooler, large one door cooler, and right side drawer cooler - satisfactory. 2 door prep cooler and drawer cooler on left side - see above. Domestic bread cooler and drink coolers - not required to be at 4 C or colder. Low risk foods only. Mussels - keep shellfish tags for live mussels for at least 90 days. No raw oysters on menu. Hand washing sink in kitchen - see above. Hot holding - not observed during inspection. Thawing foods in cold running water. Additional sink recommended for food preparation. Include food prep procedures (which sink used, time) in your food safety and sanitation plan. Recommend faucet with spray nozzle and regular spout at double sink. FoodSafe certification - Head chef today has recent certificate. Quats in spray bottle - at 200ppm. Provide test strips. Commercial dishwasher - has warm water wash and >200ppm chlorine for sanitizing. Note 50-100ppm is ok for sanitizing. Test strips are available - keep records. Glassware washer - hot water final rinse reached 71+C inside of the machine and >180F (82C) on the final rinse gauge. Cleaning and pest control - see above. Signature not required. Copy of report reviewed and left with manager on site.