INSPECTION REPORT
Health Protection
MLOO-BGBTGX

PREMISES NAME
Coquitlam Grill
Tel: (604) 942-1337
Fax: (604) 942-4762
PREMISES ADDRESS
108 - 2635 Barnet Hwy
Coquitlam, BC V3E 1K9
INSPECTION DATE
September 24, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Michael Kim
NEXT INSPECTION DATE
September 25, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Equipment/utensils/dishware are unable to be properly sanitized due to dishwasher not working properly.
Corrective Action(s): Prepare bleach sanitizer in nearby sink and manually sanitize all equipment/utensils/dishware until dishwasher has been repaired.
Violation Score: 5


Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Bleach sanitizer from the dishwasher measured 10 ppm.
Corrective Action(s): Repair the dishwasher so it is able to dispense bleach sanitizer at 50-100 ppm. Operator is aware of manual sanitizing procedures and will follow them until dishwasher is repaired. Repair services were arranged during inspection.
Violation Score: 9


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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels
- Coolers (walk-ins, preps, stand-up, undercounter) are ≤ 4°C
- Freezers (walk-in, undercounter, stand-up) are ≤ -18°C
- Hot holding units are ≥ 60°C
- 200 ppm Quat sanitizer is available
- Ventilation hood is maintained
- Food is covered and protected from contamination
- Ice wands in use for cooling food
- Dry storage is maintained
- Ice machine is maintained. Ice scoop is stored properly.
- No signs of pests observed during inspection
- Premise is well lit
- Permit is posted

Note:
- Obtain new chlorine test strips as current ones are expired
- When prep coolers are not in use, ensure the lids are closed to avoid cold air escaping
- Ensure fans are cleaned regularly to avoid accumulation of dust
- Ensure pest control reports are kept on site for review. Send the most recent copy to the health inspector.
- Ensure FOODSAFE certificates are kept on site for review. Please note certificates last for 5 years and must be renewed.