INSPECTION REPORT Health Protection FEMI-AW5V3Z

PREMISES NAME Coquitlam Grill		Tel: (604) 942-1337 Fax: (604) 942-4762
PREMISES ADDRESS 108 - 2635 Barnet Hwy Coquitlam, BC V3E 1K9		INSPECTION DATE February 19, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Michael Kim		NEXT INSPECTION DATE March 02, 2018
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: -Noted foods without cover in a couple of cooler and in freezer (ice cream bucket) -Noted food spills over other foods in line cooler- cheese in tomato sauce/salsa Corrective Action(s): Cover all foods while in coolers or freezers. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Poor cleaning noted inside coolers, ventilation hoods, behind equipment. Ceiling panels in back of kitchen are full of dirt. Corrective Action(s): Clean noted area, increase the cleaning frequency to maintain sanitation. Change or clean ceiling panels. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Light covers are missing in kitchen. Corrective Action(s): Replace missing light cover. Violation Score: 1

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

Comments

-Soap, paper towel, hot water available at handsinks. *All coolers at less than 4 deg C except the two line cooler under grill temp elevated (after lunch hour) check the temp in 1 hr and rectify if temp is still elevated. Store max 2/3 of each insert to maintain the temp during rush hours. - All freezers at less than - 18 C. - All raw meat separated from vegetables/ready to eat in cooler. - Hot holding units at greater than 60 deg C. - Chemical dishwasher achieved 50 ppm chlorine residual on rinse cycle. - QUAT sanitizer spray bottles and buckets for wiping rags are at 200 ppm, - Staff personal hygiene has improved. -*Discussed with the operator regarding the use of leftovers (only use maximum of 2 days),dates are based on prep date \ * No chorine test strip- sanitizer level in dishwasher is not being monitored MUST be monitor daily and keep daily record. *Temp log sheets (coolers and freezers) are on site and up to date- missing hot holding units and dishwasher/sanitizer buckets as well. Send an action plan to rectify all noted violations and * items noted via email to inspector at fatemeh.emami@fraserhealth.ca no later then Feb 21/2018. Follow up inspection will be on March 2/2018.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: FEMI-AW5V3Z
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment