INSPECTION REPORT Health Protection JELR-CKRSVN

PREMISES NAME Gracies Next Door		Tel: (604) 943-3334 Fax:
PREMISES ADDRESS 1127 56th St Delta, BC V4L 2A2		INSPECTION DATE November 1, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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] No Sanitation Plan [s. 24] No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 43

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small 2 door cooler in bar area air and food temperature is at 9-10C. There are berries in this cooler that have mould on the surface. Corrective Action(s): Discarded milk, berries, and cut cucumbers that have been stored above 4C and /or are contaminated. Do NOT use this cooler to store any potentially hazardous foods unless it can keep them at 4C (40F) or colder. Limes, lemons,salted olives are ok and lower risk and can be kept in this cooler. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer in spray bottle is about 50ppm. Bottle label indicates it is to be at a concentration of 200ppm. Corrective Action(s): Sanitizer is being dispensed at <100ppm due to air bubbles. Corrected during inspection - re-sanitize surfaces using 200ppm quats sanitizer. Provide test strips to measure the concentration of sanitizer being dispensed. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing sink in main kitchen is being used for food preparation, Staff preparing food during inspection. Corrective Action(s): Food was removed from hand sink during inspection. This is a repeat request from the previous routine inspection. Keep the hand sink free and accessible so staff are able to use a designated hand washing sink to wash hands. If a prep sink is needed, install an additional sink in kitchen and provide plans to Fraser Health. Violation Score: 15

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted on floor in corners in the bar area, staff washroom, and dry food storage area. Floor in dishwashing area and main kitchen - ok. Only one monitoring trap noted during inspection and several have been removed to allow for cleaning. Corrective Action(s): Premises is to be free of pests. Your pest management plan is to include regular deep cleaning, sealing holes where pests may enter, and monitoring for pests. Replace monitoring traps. Follow advice from licenced pest control expert and provide copy of your latest report to Fraser Health. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some grease build up noted under cooking equipment (by legs of equipment) and there is dirt on floor in hard to reach areas. Corrective Action(s): Follow a routine written cleaning schedule. Violation Score: 9

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

Comments

Coolers in main kitchen - temperatures ok. Bar cooler - see above. No hot holding during inspection. Thawing food at room temperature - food still frozen. Thaw foods in fridge at 4C or colder. Hand washing - see above. Chef in kitchen states has valid food safety training (certificate from last year) - keep copies on site. Commercial dishwasher has a final chlorine sanitizing rinse (50+ppm)- good. Bar glassware washer has a final hot water sanitizing rinse (180+F at gauge and 160+F inside of machine). Quats sanitizer - <<50 ppm dispensed. Cleaning and pest control - see above. * Thaw frozen food at room temperature. * Update your food safety and sanitation plans/cleaning schedule and keep copies on site. * Provide test strips to verify quats sanitizer. * Provide update on food prep sinks in main kitchen. * Recommend a regular faucet along with a spray faucet at double sink. * Replace pest monitoring traps. Provide copy of last report. Signature not required. Reviewed report with kitchen manager.