INSPECTION REPORT Health Protection YTAN-C4BSMX

PREMISES NAME Time to Grill Corp		Tel: (778) 397-0456 Fax: (778) 397-0727
PREMISES ADDRESS 8005 King George Blvd Surrey, BC V3W 5B4		INSPECTION DATE June 25, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Saeed Mian		NEXT INSPECTION DATE 1 Month
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] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in back kitchen was missing paper towels again, and no paper towel dispenser had been installed. Corrective Action(s): Repeat violation. As previously discussed, ensure all hand washing sinks are properly supplied with liquid soap AND paper towels. Install a paper towel dispenser at this hand sink. Install dispenser by: 1 week. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw chicken was thawing in a container of water out at room temperature. Chicken was measured to be at 30C. Corrective Action(s): Chicken discarded at time of inspection. Do not thaw frozen foods out at room temperature. For proper thawing, ensure to use the following methods: 1) Thaw frozen food overnight in the refrigerator 2) Thaw frozen food in cold, running water under 4C 3) Thaw frozen food in the microwave as part of the cooking process. Violation Score: 5

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

Comments

- A large pot of cooked chickpeas was cooling on the counter. Internal temperature was measured to be at 72C at time of inspection - OK. **Ensure to cool food rapidly once the temperature of the food reaches 60C. Cool food from 60C to 20C within 2 hours, then cool from 20C to 4C within the next 4 hours. Reminder to use shallow metal pans, ice baths, ice stirring wands, and constant stirring for rapid cooling. **Reminder: Do not keep potentially hazardous food items out at room temperature for more than 2 hours. - Sweets display cooler was empty and not in use at time of inspection. - Quats sanitizer solution available at 200ppm in spray bottles throughout - Back kitchen and storage areas have been re-organized and cleaned. Ensure to continue de-cluttering as much as possible. - Other hand sink was properly supplied with liquid soap and paper towels. - Walk-in cooler organization was satisfactory at time of inspection. - All cooler temperatures were measured to be at 4C or colder. - Back door was kept closed at time of inspection - good. *Note that repeated violations may result in further enforcement action(s), such as the issuance of violation tickets. - Food cart at front of facility is still not in use and has not been given health approval to operate. Ensure to submit application paperwork to the health inspector for review prior to operating this food cart.