INSPECTION REPORT Health Protection RLAM-AAHT33

PREMISES NAME 22's Grill		Tel: (604) 785-0949 Fax:
PREMISES ADDRESS 4990 Canada Way Burnaby, BC V5G 1M4		INSPECTION DATE June 1, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Leo & Marko		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Some mold buildup observed downstairs walk in cooler shelving. Corrective Action(s): Directed staff to clean and sanitize at time. This area must be added to your routine cleaning. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen handsink missing soap. Staff have been washing hands in 2 compartment. Corrective Action(s): Directed staff to restock handsink. Reviewed the purpose of handsink and double sink at time. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Observed opened can of tomato sauce stored in standup cooler. 2. Opened dry goods in upstairs storage room. Corrective Action(s): 1. Once upon, canned contents should be used up immediately or transferred to a food grade container. 2. Provide additional sealable containers for opened dry goods (2 days). Violation Score: 3

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

Comments

Handsinks supplied with hot and cold running water. High temperature dishwasher 85 C gauge, 79 C plate level. Wiping rags stored in ~ 200 ppm chlorine solution. Large sandwich prep cooler insert level (cheese) 2 C, undercompartment 3 C. Small Sandwich prep cooler insert level (garlic ) 0 C, undercompartment 0 C. Mini coke cooler (banana bread and brownies only) 5 C. Coffee Bar: Undercounter dairy cooler 1 C. Beverage display 0 C. Customer side undercounter cooler 0 C. Downstairs: Standup freezer - 24 C. Walk in cooler 0 C. Chest freezer (boiler room) - 27 C. *catering equipment stored in boiler must be washed and sanitized prior to use, operator should relocate these items to a more suitable storage. Routine (bi-weekly) pest control by Abell - no signs of pests noted.