INSPECTION REPORT Health Protection AHEN-CJNP6D

PREMISES NAME Easy Grill		Tel: (604) 588-8857 Fax:
PREMISES ADDRESS 1008 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE September 27, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Feng Hua Chen		NEXT INSPECTION DATE September 29, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 20

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ventilation hood panels had accumulating debris present over them. Corrective Action(s): Operator informed that the ventilation hood panels are generally cleaned every Monday on a weekly basis and it would be cleaned tonight. Ensure the ventilation hood panels are cleaned to remove the accumulating debris and to maintain them in a clean condition; Correct today. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Low temperature dishwasher was not achieving the sanitizing standard as it dispensed 0 ppm chlorine sanitizer residual at the plate level after the dishwasher final rinse cycle. This was noticed even after the Operator primed it and switched the chlorine sanitizer bottle. Corrective Action(s): Ensure the dishwasher is repaired or re-serviced to dispense at least 50 ppm chlorine sanitizer residual at the plate level during the final rinse cycle to achieve the sanitizing standard; Correct within 2 days. Operator called the technician to provide a service by tomorrow. Only single-service utensils are used on-site. In the interim, ensure to manually wash, rinse, sanitize in 100 ppm chorine sanitizer, and air dry the preparation utensils. Manual ware-washing method using the 2-compartment sink was reviewed. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Staff member was observed washing her hands between different activities at the time of inspection. Both prep. coolers (upper and lower components), under-the-counter cooler, and upright double-door cooler used to store cold potentially hazardous food were at or below 4 degrees C. Second single-door under-the-counter cooler was at 7 degrees C, however is used to store non-potentially hazardous food only (dry pre-packaged uncooked noodles and pop). Beverage cooler was above 4 degrees C, however is used to store pop only. Ensure these coolers are not used to store any cold-potentially hazardous food in the future as well unless they are maintained at or below 4 degrees C. Upright freezer was at or below -18 degrees C (measured at -22 degrees C). Hot-held rice was at or above 60 degrees C. 100 ppm chlorine sanitizer was available in a sanitizer pail. Chlorine test strips were available on-site. 2-compartment sink was supplied with hot and cold running water. Sink plugs were available and manual ware-washing sign was posted. Only single-service utensils are used on-site. No signs of recent pest activity were evident at the time of inspection. Operator with valid FOODSAFE Level 1 training (expiration date: July 2024) was present on shift. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the district Environmental Health Officer.