INSPECTION REPORT Health Protection CPAK-CLGTKH

PREMISES NAME Coquitlam Grill		Tel: (604) 942-1337 Fax: (604) 942-4762
PREMISES ADDRESS 108 - 2635 Barnet Hwy Coquitlam, BC V3E 1K9		INSPECTION DATE November 24, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Michael Kim		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 = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Some food in hot holding units had internal temperature measured below 60'C (i.e. cooked bacons, soups, meat sauce). Prepared/transferred to unit <2 hours prior to inspection. Hot holding unit temperature was adjusted at the time of the inspection. Corrective Action(s): Ensure to have the unit operating at 60'C or above at all times. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted: - Handwash stations adequately supplied with liquid soap, paper towels and hot/cold running water. - Coolers operating at/under 4'C; freezers operating at/under -18'C. - Temperature monitoring system in place. Thermometers in place. - Individual coffee creamers stored in ice bath. - General food storage practice satisfactory. Ice machine satisfactory. Scoop stored in proper manner. - 200ppm QUATS available in labelled spray bottles throughout. - Low temperature dishwasher achieved >50ppm chlorine at plate level after final rinse. - Traps in place. Professional pest control company contracted. - Washrooms satisfactory. Back storage area satisfactory. NOTE: Ensure pop dispensing guns/holders are cleaned/sanitized on a daily basis. NOTE: Eggs/shredded cheese placed on a counter for brunch rush. All to be used within 30min-1hour as per chef. General sanitation level of the facility satisfactory, but could be improved by cleaning hard to reach areas on a more regular basis. Clean floors underneath large kitchen equipment more frequently as discussed at this time. Please contact the health inspector for any questions or concerns.