INSPECTION REPORT Health Protection LKIM-AY8PQF

PREMISES NAME Easy Grill		Tel: (604) 588-8857 Fax:
PREMISES ADDRESS 1008 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE April 27, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Feng Hua Chen		NEXT INSPECTION DATE May 01, 2018
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Cooler unit uppers running at 8 degrees Celsius. CORRECTED DURING INSPECTION Operator has issues with bottom cooler freezing vegetables. Remove vegetables from bottom cooler to adjacent cooler unit and decrease temperature. Upper cooler units must be maintained at 4 degrees Celsius. . Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff observed to wash dishes and utensils in sink and fail to sanitize with sanitizing step - CORRECTED DURING INSPECTION. Items placed in dishwasher. . Rice paddles not on ice during inspection. CORRECTED DURING INSPECTION . Corrective Action(s): Staff must be taught proper washing techniques. All dishware and utensils must be SANITIZED after washing and rinsing to ensure destruction of pathogens. Review proper washing and sanitizing steps with staff. . All rice paddles are to be washed, rinsed and sanitized after each 2 hour interval. Between these steps rice paddles are to be stored in ice water to reduce bacterial growth. . . Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Ice scoop stored directly inside ice. CORRECTED DURING INSPECTION - Ice scoop removed and placed inside container. . Corrective Action(s): Ensure staff remember to place ice scoop in designated container . Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Improper thawing observed for raw shrimp. CORRECTED DURING INSPECTION: Raw shrimp placed under running, cold water.. Corrective Action(s): All thawing must occur in 4 degrees Celsius or in a microwave unit. . Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed. Clean and sanitize affected areas. Fruit flies observed in back. . Corrective Action(s): To reduce number of fruit flies clean and sanitize any areas with build up of organic materials. Discuss issue with Pest Technician. Have traps placed. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas were observed to have mouse droppings: Floor under and behind equipment. . Clean all shelves and other areas that require cleaning. General Cleaning required. . Corrective Action(s): Clean and sanitize floor with 200ppm Chlorine solution. Ensure staff are cleaning and sanitizing floor each day. . Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Ice machine in good sanitary condition - Raw meat stored away from Ready to Eat food items - Light covers in place - Cooler handles and seals in good sanitary condition ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.