INSPECTION REPORT Health Protection JGUU-CRVRRS

PREMISES NAME Grandt Kitchen		Tel: (604) 618-6045 Fax:
PREMISES ADDRESS 10257 King George Blvd Surrey, BC V3T 2W6		INSPECTION DATE May 16, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Neil Molenderas		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed number of in use utensils stored in a room temperature water. In-use utensils now stored in ice water. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food contact surfaces (dishes, utensils, etc.) are not sanitized adequately. Refer to the violation section on dishwasher for details. Immediately stop using reusable food contact surfaces (e.g., mug, cups, plates, etc.). Use single use take out containers for dine in customers. The kitchen manager demonstrated appropriate knowledge on manual dishwashing. Manual dishwashing is to be used for kitchen utensils. Corrective Action(s): Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed four spray type pesticide in the dish pit. Pesticides removed at this time. Do not use spray type of pesticide as it can travel through air and contaminate foods and food contact surfaces. Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher's sanitizing cycles were measured as follows: 50C, 62C, 63C, 68C, 66C and 67C (total of six cycles, using two separate calibrated thermometers). Note: Minimum rinse temperature was met as indicated on the rinse cycle gauge. Corrective Action(s): Service the dishwasher. It must reach a minimum of 71C at the plate level. All food contact surfaces to be rewashed and resanitized using either manual dishwashing method or use of dishwasher once the temperature is verified by the environmental health officer. Violation Score: 3

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

Comments

Routine inspection conducted: Hand washing station fully equipped with hot and cold running water, liquid soap and paper towels. All coolers measured at 4C or less. All freezers measured at -18C or less. Hot holding measured at 60C or higher. Reviewed cooling step with the kitchen manager. Satisfactory. No sign of recent pest activity noted at this time. Food contact surfaces measured at 200 ppm QUATs. Please contact your district health inspector once the dishwasher is serviced. *Use takeout utensils only for dine in service, until such time that dishwasher is serviced and re-inspected by the environmental health officer.*