INSPECTION REPORT Health Protection ACHN-D4NUJ8

PREMISES NAME Georgie's Local Kitchen & Bar		Tel: (604) 517-2966 Fax:
PREMISES ADDRESS 250 Columbia St New Westminster, BC V3L 1A6		INSPECTION DATE April 25, 2024	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jimmy Pai		NEXT INSPECTION DATE May 02, 2024
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 75

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Prep cooler measure 14C ambient temperature in the bottom compartment. Inserts probed at 10C (sauces). 2. Tub of frozen items (dumplings/fries) brought out around restaurant opening. Been sitting by the grills/stove for over 3hours. Everything completedly defrosted, surface temperature measure 22C, internal at 9C. All PHFs in the tub discarded. Corrective Action(s): 1. All potentially hazardous food (PHF) in the prep cooler discarded. (Nothing was stored in bottom compartment because the manager is aware that the cooler is not at temperature.) Chopped vegetables in inserts and sauces stored on the top insert level discarded. DO NOT store any PHF in this cooler. If inserts are needed for lunch and dinner rush, please put inserts on ice and place the whole ice tray in the prep cooler, max 4hours on ice and any remaining food must be discarded after. 2. Do not keep cold or frozen items out in room temperature. Even without a freezer close to the cookline, frozen items can be placed in the cooler for cold holding. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sauces and bacon bits probed at 20-30C in hot holding unit. Corrective Action(s): Manager found out the unit was not plugged in. All hot holding potentially hazardous foods discarded. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Handless scoops observed in dry food bins by the ice machine 2. Handle of scoop of ice at the bar observed touching ice. 3. Ice machine observed to have mildew/mold growth. 4. Cutting board of the prep cooler observed to have lots of deep cuts and stains. Corrective Action(s): 1+2. Please ensure all scoops have handles and handles do not touch the food when stored with the food. 3. Please discard all the ice, clean, sanitize, and discard the first round of ice. >>> Please ensure ice machine is part of routine cleaning/sanitizing of the kitchen duties. 4. Please scrub the cutting board thoroughly and soak it in bleach water. If the grime and stains cannot come out, the cutting board must be replaced. To be completed by: April 27, 2024 Violation Score: 15 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed throughout the kitchen in the corner areas and along the wall behind shelving and equipment. Professional pest control report reviewed, multiple mouse has been caught identifying significant infestation. Corrective Action(s): Please clean and disinfectant throughly. Work with pest control to eliminate the pest issue. Please ensure all possible holes/entrances are blocked. All clutter removed to ensure they do not have a place to nest. Please ensure pest control is coming at least once every two weeks. Please email the next pest control report to EHO. To be completed by: May 9, 2024 Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Rodent droppings observed around the corners and behind shelving and equipment throughout kitchen (dishpit area, ice machine area, prep area, etc) 2. Mold growth along the seams of chest freezers. 3. High touch surfaces (cooler handles and surfaces) are sticky and greasy 4. Ventilation hood observed to have grease build up 5. Cookline observed to have grease and grime build up (inbetween, behind, below grill/stove/friers) Corrective Action(s): Please deep clean the kitchen. Please ensure when cleaning rodent droppings, disinfecting is done with 1 part bleach with 10parts water. To be completed by: April 30, 2024 Violation Score: 15

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

Comments

- Handwashing station fully equipped with hot and cold running water, liquid soap, paper towels - All coolers except for the one noted above, measure 4C and below - All freezers measure -18C and below - QUAT sanitizer in spray bottle in the kitchen and at dispenser measure 200ppm >>> Spray bottle in the front of house measure 50ppm. Instructed staff to let the dispenser run for a few seconds before taking the sanitizer. - Low temperature dishwasher measure 50ppm chlorine at final rinse once staff primed the machine. >>> Please test every morning to ensure the machine is working before dishwashing occurs. - Glass washer in the bar measure 12.5ppm iodine - Manager has valid FOODSAFE equivalent >>> Please get copies of FOODSAFE from staff and have copies on-site Note: - Temperatures need to be checked twice a day and logged - Please also log the dishwasher sanitizer check - Please ensure cleaning checklist is updated to include ice machine deep clean and sanitize.