INSPECTION REPORT Health Protection JELR-CF5U2C

PREMISES NAME Gracies Next Door		Tel: (604) 943-3334 Fax:
PREMISES ADDRESS 1127 56th St Delta, BC V4L 2A2		INSPECTION DATE June 6, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 13, 2022
INSPECTION TYPE Follow-Up
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] No No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small volume of potentially hazardous foods is being stored in the 2 door prep cooler. Air temperature 47F and food temperature 47F which is too high. Corrective Action(s): Discard all potentially hazardous foods (ie refried beans, seafood, dairy, etc.) stored in this cooler where the food temperature has been >4C/40F for more than 2 hours. Keep this cooler empty unless food is lower risk (ie high acid foods) until it can keep higher risk food at 4 C/40F or colder. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Some holes noted in the dry storage room (by back door). Cleaning still requires improvement to help with pest monitoring. Corrective Action(s): Continue to seal holes, clean up water and food quickly, deep clean premises, monitor for evidence of pests, and follow advice from licenced pest control. Keep doors closed as much as possible. Latest pest control report to be emailed to Fraser Health. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning has been done. Corrective Action(s): Continue to clean in hard to reach places. Clean bar area under sinks etc. Follow a written routine cleaning schedule. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Two door prep cooler was serviced but is still not keeping food at the required temperature. There is ice build up at the back of the cooler. Corrective Action(s): This cooler must be in good working condition to be able to be used to store higher risk foods. Repair or service cooler. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # JELR-CEYT7R of Jun-01-2022 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Drawer cooler (2 drawers on left side) air and food temperature are at 9C. 2 door prep cooler air temp >4C and food temperature is at 6.9 C. Correction: Discarded higher risk foods from drawer cooler during inspection. All potentially hazardous/higher risk foods (meat, seafood, dairy, eggs, cooked food, etc.) must be stored so that food temperature is at 4 C/40F or colder. Store these foods in alternate cooler such as walk in cooler or large 1 door cooler until the drawer cooler and 2 door prep cooler can keep them at 4 C or colder. Provide accurate thermometers and keep temperature records. Code 302 noted on Routine inspection # JELR-CEYT7R of Jun-01-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Cutting boards, counters etc. are being cleaned and sanitized at end of shift. Correction: Increase frequency so food contact surfaces are cleaned and sanitized at start of shift and every 4 hours if used throughout day. Update your sanitation plan and written cleaning schedule. Code 401 noted on Routine inspection # JELR-CEYT7R of Jun-01-2022 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand washing sink is being used to defrost food. Correction: Hand washing sink designated for hand washing in kitchen must always be accessible and used for hand washing.

Comments

Follow up inspection: Drawer cooler - air and food temperature below 4C - good. Two door prep cooler (at end of kitchen) - see above. Reviewed food safety plan for tuna served raw (poke and ceviche) - ok. Keep written food safety plan on site. Hand washing sink is accessible. Sanitation schedule - cutting boards and counters used throughout day are being sanitized at beginning of day and every 4 hours if used continuously. ***Update your cleaning schedule and sanitation plan. Provide copies to Fraser Health. Information provided. ***Update your food safety plan. Provide copies to Fraser Health. Information provided. ***Recommend a regular faucet along with the spray hose at double sink by dishwasher. Remove unneeded items to help with cleaning and pest monitoring. Provide additional shelving if possible. Signature not required. Copy of report to be provided by email.