INSPECTION REPORT Health Protection AKWN-BLPUXW

PREMISES NAME Grill & More		Tel: (778) 389-2911 Fax:
PREMISES ADDRESS 152 - 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE February 11, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Xiao Feng (Hugo) Chen		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer for in-use wiping cloths in the back of house had a chlorine concentration of less than 10ppm. Corrective Action(s): Bleach sanitizer shall be 200ppm when used for storing in-use wiping cloths to ensure bacteria do not grow on the cloths. Bleach sanitizer should be changed every 2-4 hours especially if staff have been using the wiping cloths a lot for cleaning. Operator corrected at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: At time of inspection, high temperature dishwasher was not reaching the minimum required final rinse temperature. Corrective Action(s): The final rinse temperature of a high temperature dishwasher must be at least 71 degrees Celsius (as measured at the surface of a utensil that is being washed). After much troubleshooting, operator realized the settings on the dishwasher were not set up to ensure adequate water temperature for the final rinse cycle. The final rinse temperature was checked and found to be 72 degrees Celsius as per minimum/maximum thermometer. Instructed operator not to adjust the final rinse settings on the dishwasher and to indicate in the instruction manual which setting to use. Operator is also required to buy a waterproof digital thermometer that can measure minimum and maximum temperatures, and to use this thermometer once per week to monitor the dishwasher temperatures. Date to be corrected: February 18, 2020 Violation Score: 1

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

Comments

General observations: Coolers #1-4 were 4 degrees Celsius or less. Freezers #1-2 were -10 degrees Celsius or less. Hot holding units #1-5 were 60 degrees Celsius or more. Reviewed temperature logs - no concerns noted. Discussed with operator about using lids on the steam table units to help keep foods hot especially business is slower. Operator said he would look into getting clear plastic lids designed for the inserts Organization of storage areas was good. Food storage and display practices were good. Hand sinks in the front and back of house were stocked with liquid soap and paper towels. All sinks were equipped with hot and cold running water. Food handler hygiene and food handling practices appeared satisfactory. General sanitation was satisfactory. Bleach sanitizer for in-use wiping cloths at the front of house had a chlorine concentration of 200ppm. Chemicals were stored in a safe manner. No signs of pests. Upstairs storage room was checked and no concerns were noted. Storage room used mainly for storage of extra equipment and supplies; no food storage