INSPECTION REPORT Health Protection JCRH-B4CUQT

PREMISES NAME 22's Grill		Tel: (604) 785-0949 Fax:
PREMISES ADDRESS 4990 Canada Way Burnaby, BC V5G 1M4		INSPECTION DATE September 6, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Leo & Marko		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Potentially hazardous foods stored in cooler which was >4C. Internal temperatures: Perogies 11.3C, Alfredo Sauce 10.9C, Meat sauce 8C Corrective Action(s): - Potentially hazardous foods were discarded at the time of the inspection with the exception of the 'Milk 2 Go' which had been placed in the cooler <2 hours prior. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Small 'Blue Air' line cooler had an ambient/air temperature of 10C Corrective Action(s): - Repair/adjust cooler and do not store potentially hazardous foods in this cooler until it is capable of maintaining a temperature of 4C or below. [Correction date: 1 week] Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: - Operator (present) at the time of the inspection does not hold a valid Foodsafe level 1 certificate. Corrective Action(s): - Operator must have Foodsafe level 1. See foodsafe.ca for information regarding recertification. Provide confirmation of recertifcation to undersigned once recertification is complete. [Correction date: 1 month] Violation Score: 1

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

Comments

- Premises and equipment maintained in sanitary condition - Handsinks in back kitchen and front service area supplied with hot and cold running water, liquid soap and paper towel. - Large line cooler 3C - Glass door cooler 4C - Display cooler 4C - Small coke cooler 3C - Walk-in cooler (downstairs) 4C - Freezer (adjacent to handsink) -12C - Undercounter freezer -14C - Chest freezer (downstairs) -29C - Food stored in a manner to prevent contamination. - High temperature dishwasher operational and met sanitizing temperature requirement. Final rinse was 74.1C at the dish surface. - Bleach sanitizer solution (100-200ppm chlorine) present in spray bottles and bucket (for use with wiping cloths) - No signs of current pest activity noted in kitchen. Pest Control contract in place for facility. Glue boards present for monitoring. *Review Foodsafe level 1 certificates for staff and ensure recertification is completed if certificate was issued >5 years ago. In the Operator's absence, at least one person must be present who has Foodsafe level 1.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCRH-B4CUQT
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment