INSPECTION REPORT Health Protection CQUY-BLGRAJ

PREMISES NAME Lazzez's Grill		Tel: (778) 918-3630 Fax:
PREMISES ADDRESS C - 2786 Barnet Hwy Coquitlam, BC V3B 1B9		INSPECTION DATE February 4, 2020	TIME SPENT 0.67 hours
OPERATOR (Person in Charge) Gagan Mannan		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 = 12

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): Ice scoop observed being stored with the handle resting on ice used for preparing beverages Corrective Action(s): Store ice scoops in a manner which prevents contact between the handle of the scoop and ice intended for beverages Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler in the kitchen is currently at ~12 degrees Celsius. Operator indicates that the elevated temperature may be due to foods being transferred into the unit from the walk-in cooler earlier in the morning. Corrective Action(s): Monitor the temperature of this cooler closely to determine whether it is capable of maintaining temperatures at 4 degrees Celsius (or lower). If the temperature remains elevated after 1 hr has passed, discontinue use and contact a repair technician to inspect/repair the unit. Violation Score: 9

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

Comments

- Hand-washing basins are stocked with hot/cold water, soap, and single-use towels - Refrigeration temperatures are ≤4o Celsius - Freezer temperatures are satisfactory - Hot-holding temperatures are ≥60o Celsius - Quaternary-ammonium food-contact surface sanitizer solution available at 200ppm concentration *Note: Regular, unscented bleach can alternatively be used to prepare food-contact sanitizer solutions. Mix 1 oz. of bleach per gallon (4L) of water used in the solution. - Chemical-sanitizing dishwasher providing ≥50ppm chlorine residual during rinse cycle - Overall sanitation is satisfactory - No pest activity observed during inspection