INSPECTION REPORT Health Protection CTIN-BBHU3D

PREMISES NAME X-Site Grill & Bistro		Tel: (604) 298-7483 Fax:
PREMISES ADDRESS 4625 Hastings St Burnaby, BC V5C 2K6		INSPECTION DATE April 23, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Vincent Ma		NEXT INSPECTION DATE April 25, 2019
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 = 28

Critical Hazards: Total Number: 5

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Inquired about frozen chicken tenders and operator admitted that chicken tenders were half cooked over the pan, then breaded and placed in freezer. When chicken tenders are ordered, they are deep fried. This was to accomodate for the past long weekend. Corrective Action(s): Discussed that this method of making food is unsafe. Either bread raw chicken ahead of time, freeze, then cook to order OR cook the chicken fully, cool, freeze and refry to order. Temperature of chicken must be cooked or reheated to >74C. Do not half cook chicken anymore. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Three inserts of cooked potatoes at 10-11C were left on the counter. Operator had taken them out for lunch rush and does not need these extra potatoes now. Two inserts of potatoes are being microwaved at time of inspection. Corrective Action(s): Remember to keep potatoes in the cooler <4C until it is required to be reheated for immediate use. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1) Ice bin in the bar area is observed to have debris on the corners of the bin. 2) Some mildew noted on the bottom of blender. Corrective Action(s): Please empty ice bin and retrieve ice from ice machine in the back. Reclean ice bin and blender asap. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Many wet wiping towels were left on the counter between uses. 2) One bucket of sanitizer had >200ppm bleach sanitizer. Corrective Action(s): 1) Please remember to place wet wiping towels back in 100ppm bleach sanitizer between uses. 2) Obtain chlorine test strips so staffs know the proper ratio for mixing 100ppm bleach sanitizer (1 tsp bleach to 1 litre water). Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Staff placed the used pot (storing soup) into the kitchen handsink, blocking access. Corrective Action(s): Do not place anything inside the kitchen handsink, this sink is for handwashing only. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Multiple inserts of food (e.g. raw shrimps, raw chicken drum sticks, etc.) were stored in the prep cooler without cover. Time of inspection was around 2:40pm. 2) Chicken tenders in the freezers were stored in grocery bags directly. Corrective Action(s): 1) Keep foods covered after lunch rush. 2) Do not store food in grocery bags directly, use food grade containers or bags. Violation Score: 3

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

Comments

General: Handsinks X3: soap, paper towel, hot & cold running water available Prep coolers: <4C -Caesar salad dressing using raw egg was at 4.2C (recommend placing warning statement about using raw egg in house made dressing) Hot holding unit (rice and potatoes): 60C to 64C Standup freezers X2: -12 to -16C Walk-in cooler: 2-3C Dishwasher (high temp): 77.2C at plate, see thermo-label Ice machine is kept in sanitary condition, scoop stored outside Bar fridge: 4C Bleach sanitizer available in the kitchen, bar and main cooking area Dry storage is adequate, no food stored on the ground No apparent signs of pest noted at time of inspection, front and back door remain to be closed Permit posted and staff is Foodsafe certified ***Please pick up a probe thermometer to determine food temperature.