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 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: 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.