INSPECTION REPORT Health Protection VTUR-BGDNM9

PREMISES NAME Moxie's Grill Bar		Tel: (604) 870-1162 Fax: (604) 870-1167
PREMISES ADDRESS 32760 Simon Ave Abbotsford, BC V2T 0B8		INSPECTION DATE September 26, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jeff Hayward		NEXT INSPECTION DATE October 03, 2019
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 = 24

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): * Food found uncovered in walk-in cooler and undercounter cooler on prep line-- this can lead to cross contamination; also, staff shoes and jacket found on food storage shelving in bar area and this is unsanitary and not acceptable pracitse; also, staff food found on food contact surface and this can lead to cross contamination Corrective Action(s): * Ensure ALL food covered in storage areas-- this has been repeat violation on previous inspections; also, staff personal stuff and food are not to be stored on food contact surfaces or food storage areas; personal items to be stored properly in designated staff areas--not on/near food/food equipment areas Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Build up of grime/debris found under food equipment and dishwashing areas; also, legs/wheels in areas were filthy and require regular cleaning to remove grime/filth and maintain sanitary conditions Corrective Action(s): * Ensure ALL areas of kitchen and storage properly cleaned/maintained in sanitary condition; schedule and monitor cleaning so it gets done regularly Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: * Several coolers on prep line were not at proper cold-holding temperature; operator adjusted but these MUST be monitored more frequently to ensure proper cold-holding temperature maintained (4'C/40'F or colder) Corrective Action(s): * Ensure ALL cooler maintain proper cold-holding temperature of 4'C/40'F or colder at all times Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: * Some tiled areas in kitchen have lost grout as it has depleted; this was discussed at last inspection and operator was to repair but still not completed; also, some tiled baseboarding has broken off and requires replacement Corrective Action(s): * Re-grout all tiled areas in kitchen where grout depleted; also, replace broken baseboard tiles, etc Violation Score: 3

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

Comments

* Dishwasher final rinse had 50 ppm chlorine residual at plate surface; bar glass washer had final rinse of 25 ppm iodine residual at glass surface; monitor and document these checks daily * Cold-holding units were 4'C/40'F or colder except for several coolers on prep line; operator adjusted these and must monitor frequently through out the day * Hot-holding units were 60'C/140'F or hotter * Freezer units were -18'C or colder * Monitoring records were available; ensure these are up to date including cleaning schedules/monitoring * Sanitizer was available in buckets to store wiping rags but not at proper concentration of 200 ppm quaternary ammonium; operator adjusted these to get appropriate concentration: reminded staff again to store wiping rags in sanitizer between use and not on counters; also, sanitize all digital thermometers between use to reduce cross contamination risk (eg. 200 ppm quaternary ammonium) * Staff were dressed appropriately; ensure all food handlers wear hair protection too (eg. hair nets) * Hand washing facilities maintained with soap and paper towels * Note: cleaning to be done through out kitchen and storage (eg. in coolers/under food equipment including prep areas and dish washing area/shelving including bar too/baseboards and floors under food equipment, etc); cleaning issues/concerns have been discussed on many previous inspections-- but not being properly addressed or maintained; dining areas also require some cleaning * Note: grout repairs to be done in kitchen and this was discussed at last meeting; this must be addressed * Note: repairs to tile base boarding also to be done where broken * Pest control to be maintained and up to date * Follow up inspection to be done next week