INSPECTION REPORT Health Protection YTAN-BZZV98

PREMISES NAME Time to Grill Corp		Tel: (778) 397-0456 Fax: (778) 397-0727
PREMISES ADDRESS 8005 King George Blvd Surrey, BC V3W 5B4		INSPECTION DATE April 12, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Saeed Mian		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 52

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Raw chicken was being prepared and was measured to be at 11C 2) Raw thawed fish was being drained and was measured to be at 5-6C 3) Indian sweets containing dairy were stored at room temperature and were measured to be at 25C 4) Paneer pakora and vegetable pakora were stored at room temperature and were measured to be at 25C 5) Prep coolers and walk-in cooler were measured to be between 5C and 8C, operator stated this was due to being in and out of the coolers. 6) Display cooler for sweets/snacks was not turned on. Corrective Action(s): 1) Operator stated raw chicken was out at room temperature for less than 2 hours. Returned to walk-in cooler. 2) Fish was returned to walk-in cooler at time of inspection. 3) Sweets containing dairy were discarded at time of inspection. 4) Paneer and vegetable pakora were discarded at time of inspection. 5) Operator adjusted coolers at time of inspection. All noted coolers reached 4C by the end of the inspection. 6) Display cooler was turned on at time of inspection. Ensure the cooler can maintain temperatures of 4C or colder prior to storing potentially hazardous foods. Sweets and pakora must be stored refrigerated. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): No readily available food contact surface sanitizer was available in the back kitchen. Operator stated he makes fresh bleach solution in a bucket only when cleaning. Corrective Action(s): Food contact surface sanitizer must be available/ready-to-use at all times during food preparation, not just during cleaning. Operator made fresh bleach solution (100 ppm chlorine) at time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in back kitchen was missing paper towels. Hand sink in front area was missing liquid soap. Corrective Action(s): Ensure all hand washing sinks are always properly supplied with liquid soap, paper towels, and hot and cold running water. Ensure soap and paper towel dispensers are in use and in good working order. Corrected at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) A bowl of rice was soaking on the floor under the hand sink. 2) A tray of dough was placed on top of a garbage can. 3) Thawed fish in a colander was stored in the 2-compartment sink along with dirty dishes. 4) Raw fish in walk-in cooler was stored above cooked meats. Corrective Action(s): 1) Do not store any food on the floor or under sinks, as food can be contaminated this way. 2) Do not store trays of food on the garbage can and do not use the garbage can as a prep counter, as food can be contaminated this way. 3) Do not store food in the same sink with dirty dishes. Use a designated food prep sink. When using the 2-compartment sink, ensure there are no dirty dishes in the sink AND ensure the sink is cleaned and sanitized before and after each use. 4) Store all raw fish, meat, chicken, and eggs below ready-to-eat and/or cooked items. Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back kitchen door was propped open. Corrective Action(s): Keep all doors closed to prevent potential pest entry. If you wish to keep the back door open, a screen door must be installed. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Back kitchen prep and storage areas were disorganized and cluttered. - Ventilation canopy baffles in back kitchen observed to have build-up of grease. Corrective Action(s): - Organize back kitchen and storage areas. Remove/discard any unused equipment. - Clean and sanitize ventilation canopy baffles, and do so on a regular basis. This must be done by kitchen staff in between professional cleanings. Correct by: 1 week Violation Score: 9

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

Comments

** Lots of food preparation was occurring at time of inspection. Ensure potentially hazardous foods are not kept out at room temperature for longer than 2 hours. Keep logs to track times and temperatures, or use time stamps.** Also discussed proper cooling methods. Ensure to cool food from 60C to 20C within 2 hours, then from 20C to 4C within the next 4 hours in the cooler. Rapidly cool foods by using shallow metal pans (do not stack food), ice baths, or ice stirring wands (for liquids). Again, keep a time and temperature tracking log for cooling procedures. Note: Operator has obtained a mobile food cart, located at front of facility. Health approval has NOT been granted for the use of this food cart - Ensure to submit a complete application and floor plan drawings for health approval with Fraser Health prior to using this food cart. In the meantime, clearly close off this food cart. - Low-temperature chemical dishwasher achieved a sanitizing concentration of 100 ppm chlorine at the dish surface after final rinse cycle. - High-temperature dishwasher reached above the required final rinse temperature of 71C at the dish surface. - Food contact surface sanitizer solution available in the front at 200 ppm (Quats). - Walk-in cooler, prep coolers, display cooler measured at 4C or colder. *Note: operator adjusted a few of the coolers at time of inspection. - Walk-in freezer temperature satisfactory. - Hot-held food items were held at above 60C. - Dry storage areas satisfactory. - Food stored in coolers were properly covered. - Accurate thermometers available. - No signs of pest activity noted at time of inspection. Covid-19 Measures: - Facility offering take-out/drive-thru only, in compliance with current PHO order. - Covid-19 signage posted - Masks required - Hand sanitizer available at front entrance - Ensure your written Covid-19 Safety Plan is up to date and is available onsite. Ensure your plan includes the maximum occupancy allowable for patrons. - Ensure daily employee health checks are being conducted and records are being kept.