INSPECTION REPORT Health Protection AFOK-ASFTLH

PREMISES NAME Go Grill		Tel: (778) 391-6789 Fax:
PREMISES ADDRESS 702 - 10153 King George Blvd Surrey, BC V3T 2W3		INSPECTION DATE October 24, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sunil B. Bhandari		NEXT INSPECTION DATE 3 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0ppm of chlorine was achieved for low temperature dishwasher. Dishwasher unit was in use at the time of inspection to wash and sanitize plates and dishware. Staff member were noted to towel dry plates after being washed and sanitized. Towel dry is not acceptable as it can potentially re-contaminate items that have been properly sanitized. Ensure to only air dry items after they have been sanitized. Corrective Action(s): Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher was not in good order as it was incapable of dispense chlorine. Air pocket was noted within the sanitizing line. Chemical was changed and machine was primed at the time of inspection. After the machine was re-primed, unit was able to dispense 100ppm of chlorine for multiple cycles. Ensure all plates and dishware are rewashed. Ensure chlorine test strips are used daily to ensure equipment is in good working order. Corrective Action(s): Violation Score: 3

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

Comments

Routine inspection conducted and the following were noted: Foods displayed in the front inserts were kept at 4C. Lower compartment of front cooler units were less than 4C. Back freezer unit at -18C. Back standup cooler at 4C. 3 compartment sink available. Chlorine dispense was at 100ppm. Hot holding of rice was above 60C. The following requires correction and monitoring. As there is limited food preparation space in the back area, enough the prep-table is properly sanitizing when handling vegetable and raw meat products. Exhaust canopy is due for cleaning soon.