INSPECTION REPORT Health Protection RLAM-BM4UFJ

PREMISES NAME Milestones Grill & Bar		Tel: (604) 552 7983 Fax:
PREMISES ADDRESS 2745 Barnet Hwy Coquitlam, BC V3E 1K9		INSPECTION DATE February 24, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Surinder Brar		NEXT INSPECTION DATE February 26, 2020
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bacon stored in an insert at room temperature measured 15C. These need to be refrigerated as per product label. All perishable foods need to be refrigerated at 4C or less. Corrective Action(s): Discard bacon. In the future, store bacon in refrigerator at 4C or less. Date to be corrected: immediately. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Several quat buckets measured 50ppm during inspection 2) Some wiping cloths stored on table 3) Clean utensils at back storage are stored in containers with food debris and a hair net. Clean pot and pan storage on dirty racks. 4) Meat slicer stored away with debris build up on it 5) One white cutting board is worn out and has black stains on it Corrective Action(s): 1) Refill quat buckets to maintain 200ppm quat sanitizer at all times 2) Store wiping cloths in sanitizer buckets 3) Re-cean and sanitize the utensils stored in the pot and pan room and clean rack. Store them in a clean and sanitary manner. 4)Re-clean and sanitize meat slicer 5) Discard white cutting board Date to be corrected: immediately Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Dishwasher cannot sanitize with high temperature as the heat booster is broken causing the equipment to leak water and not maintain sanitizing temperature. Corrective Action(s): Fix the dishwasher to maintain proper sanitizing cycles. Ensure all dishes from dishwasher is soaked in proper chemical sanitizer for 30 seconds. This is permitted for 1 day. Date to be corrected: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Ice cream lid has debris build up and the seal is dirty. 2) Pooling water by dishwasher 3) Carpet mats by front bar area Corrective Action(s): 1) Reclean and sanitize ice cream lid and rubber seal 2) Remove pooling water by dishwasher 3) Switch carpet mats to rubber mats. Carpet is an absorbent material and not meant for food preparation areas Date to be corrected: today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher is leaking and cannot achieve 71C at the plate level to sanitize. Call technician to service dishwasher. Dishwasher must be able to maintain 71C at the plate level during the sanitizing cycle or 82C at the rinse gauge for 10 seconds. Corrective Action(s): Call technician to fix dishwasher. Date to be corrected: today Violation Score: 3

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

Comments

-Routine Inspection -Handwashing stations contain hot water, liquid soap, and paper towel. These must be available at handwash sinks at all times. Hot water takes a few seconds to run through. -Coolers measured 4C or less: 2 walk in coolers, 2 pantry coolers, 2 kitchen grill coolers, fry station, sautee unit, bar coolers -Freezers: walkin freezer -21C, ice cream freezer -15C, stand up freezer beside ice cream -Ice cream scoop at dipper well -Hot holding units measured above 60C -Microwaves are in a clean condition -Ice scoops are not stored in ice bins -Dry storage satisfactory -Foods stored above 6inches from ground and covered -Ice bin is in a clean and sanitary condition -Glasswasher measured 12.5ppm -Quat dispenser 200ppm -Cooling procedures reviewed -No signs of pest during inspection -Upstairs bar not in use anymore. Ensure environmental health officer is contacted if this decision changes as an inspection will need to be conducted to ensure adequate facilities are mainained -Temperature logs available for review -Food safe certificates provided. Ensure at least 1 person per shift has a valid food safe certificate at all times.