INSPECTION REPORT Health Protection AMAC-CJGSJX

PREMISES NAME Two Stones Grill		Tel: (778) 630-0470 Fax:
PREMISES ADDRESS 1602 - 4949 Canoe Pass Way Delta, BC V4M 0B2		INSPECTION DATE September 21, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Stan Chan		NEXT INSPECTION DATE 9 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Employees seen preparing sanitizer solution when I walked in to do the routine inspection. There was no sanitizer solution being used Corrective Action(s): Make sure to use the sanitizer even when the health inspector is not coming in. Prepare a 100-200 chlorine solution by mixing 10-20 mL of chlorine with 1 L of water. Sanitizer solution is needed to properly clean food contact surfaces to prevent cross contamination and spread of pathogens, therefore preventing your customers from getting a foodborne illness. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There is a large build up of grease and oil under the cooking station. Also, there is a large abundance of food debris and dust under most of the equipment in the kitchen. Corrective Action(s): Do a thourugh clean of the entire perimeter of the premise, focusing on hard to reach areas close to the wall. Make sure to stick to a frequent cleaning schedule, as per your sanitation plan. Violation Score: 3

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

Comments

General sanitation is good. Hand sinks have hot/cold running water and are stocked with paper towels and soap. High temperature dishwasher reached 71 degrees C. at plate surface during sanitizing cycle. Cooler temps operating at or below 4 degrees C. Freezer temps operating at or below -18 degrees C. Hot holding units operating at or above 60 degrees C. No signs of pests. Pest management plan in place. Fume hood cleaned and serviced. FoodSafe Certified staff present at time of inspection.