INSPECTION REPORT
Health Protection
243545

PREMISES NAME
Coquitlam Grill
Tel: (604) 942-1337
Fax: (604) 942-4762
PREMISES ADDRESS
108 - 2635 Barnet Hwy
Coquitlam, BC V3E 1K9
INSPECTION DATE
July 23, 2020
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Michael Kim
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT


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 = 0

Critical Hazards: Total Number: 1
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Observed employees reusing cloth wipes without submerging them in sanitizer solution. Employees were hanging cloths by the waist and reusing to wipe surfaces. Cloths not submerged in sanitizing solutions are prone to bacterial growth and cross contamination occur when wiping multiple surfaces.
Ensure a bucket sanitizer is available to submerge cloths when not in use.
Date to be corrected by: Corrected during inspection
Corrective Action(s):
Violation Score:


Non-Critical Hazards: Total Number: 1
307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: 1. Cardboard being used as an insert for the shelves in the walk in meat cooler. Recommended the operator to remove cardboard as it can stagnant air circulation, which can effect cooler temperature.
2. Cardboard are porous and absorbent materials that cannont be cleaned and sanitized properly.
Remove all card board being used as inserts for shelving as it is not suitable material.
Date to be corrected by: One week - July 30, 2020
Corrective Action(s):


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

Comments

Notified the operator of the provincial health officer orders regarding social distancing. The booths that are side by side cannot establish a 2m distancing. Recommended to install a barrier between the booth or ensure the booth is not in use to maintain 2m distancing.
- All hand washing sink equipped with hot/cold water, soap and paper towel.
- Coolers (walk-in, line coolers, stand up) are </=-18C
- Hot holding units are >/=60C
- Low temperature dishwasher sanitizing at 100ppm chlorine residual
- Buckets and spray bottles of QUATS at 200ppm
- General sanitation is satisfactory
- Foods are all covered and protected
- Ice machine is maintained and scoop stored properly
- No signs of pests observed during inspection