INSPECTION REPORT Health Protection JSAS-BJBSH7

PREMISES NAME U Grill		Tel: (604) 435-2320 Fax: (604) 325-6012
PREMISES ADDRESS 312 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE November 27, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) James Paik		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large container of prepared teriyaki sauce 20 C, stored at room temperature for a day. Corrective Action(s): Product discarded. To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Staff water bottles and beverage containers obstructing use of soap dispenser and faucet of handsinks. Corrective Action(s): Relocate all items away from handsinks. Handwashing facilities are to be fully accessable at all times to allow for frequent and convenient handwashing by all staff. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease and food debris build-up between grill and sauce containers and covering gas line for grill. Food debris and mouse droppings on floor under shelving in dry storage room. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 3

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

Comments

Handwashing facilities maintained. Premise sanitation is satisfactory. Professional pest control service in place. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) High temperature sanitizing dishwasher 76 C achieved. Rice cookers 76 C, 78 C, 75 C Right 2 door cooler 2 C, Left 2 door cooler 3 C Beverage cooler 6 C (no potentially hazardous foods) Display cooler 1 - 4 C, Rice warmers 77 C white, 67 C red Storage cooler 4 C