INSPECTION REPORT Health Protection RSHA-BMJS6D

PREMISES NAME Gracies Next Door		Tel: (604) 943-3334 Fax:
PREMISES ADDRESS 1127 56th St Delta, BC V4L 2A2		INSPECTION DATE March 9, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Deteriorating surfaces noted. (ie: flooring - walk in cooler, etc) Corrective Action(s): Ongoing. Continue efforts. Violation Score: 3

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

Comments

Days of Operation: Wednesday - Sunday. - Temperature Control: Monitoring is required. to be conducted Internal temperature monitoring of cooked food items discussed. - Mechanical Dishwasher: High Temp (Kitchen): Not tested this date! - Ensure all food contact surfaces are cleaned and disinfected after use or on a timely manner. (As discussed.) All cleaned implements are to be stored in a manner in order to prevent post contamination. - Wiping cloth storage: Cloths, used on food contact surfaces, are to be stored in a sanitizer at all times. (ie: kitchen/bar) - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. - Food Storage: Ok. - Sanitary facilities: Ok. - Chemical Storage: Ok. - Staff Hygiene: Discussed. - Sanitation: Facility to be kept clean and organized. (ie: storage areas) Remove all unused items to free up space. Cleaning of "hard to reach" areas is to be conducted routinely. - Pest Control: Monitoring required. No signs noted. - Structurally: See Violation Notes. - Garbage, Recycling, Composting and Oil Disposal: Storage areas are to be kept clean and organized at all times. All bins are to be kept covered. - Meat slicer: Cleaning and disinfection discussed. - Ice Machine: Cleaning and disinfection discussed. Ice scoop stored outside of ice supply. - Food Safe Trained staff are to be on site at all times. - Corporate Food Safety Plan and Sanitation Plan are to be kept on site for reference and updated according to menu changes. Staff are required to be properly trained. Generic flowchartss are on site. Bar Area: - Temperature Control: No concerns noted. - Bar Glass washer (Low Temp - Iodine) - Monitoring required. - Food Storage: Ok. - Sanitary Facilities: Acceptable.