INSPECTION REPORT Health Protection AHEN-CCKSCE

PREMISES NAME Easy Grill		Tel: (604) 588-8857 Fax:
PREMISES ADDRESS 1008 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE March 16, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Feng Hua Chen		NEXT INSPECTION DATE March 17, 2022
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 37

Critical Hazards: Total Number: 4

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Interior surfaces of ice machine had accumulating debris present. Corrective Action(s): Do not use this ice until the ice machine is maintained in a sanitary condition; Correct immediately. Drain the ice and clean and sanitize the interior surfaces of the ice machine in accordance with the manufacturer's directions; Correct today. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Less than 50 ppm chlorine sanitizer residual was available at the plate level initially during the inspection. Corrective Action(s): Person in charge on shift changed the chlorine sanitizer stock bottle that was running low and re-ran the dishwasher twice. 50 ppm chlorine sanitizer residual was then available at the plate level. Chlorine test strips were available on-site. Make sure to monitor that there is at least 50 ppm chlorine sanitizer residual at the plate level regularly each day. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Handsink in the back kitchen lacked paper towels at the time of inspection. 2. Handsink in the front service area lacked liquid soap at the time of inspection. Corrective Action(s): Person in charge re-stocked liquid soap and paper towels at each handsink respectively. Ensure handsinks are kept supplied with liquid soap, hot and cold running water, and single-use paper towels during all hours of operation. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): 1. Person in charge on shift was observed washing their single-use gloves at the handsink during the inspection. 2. Several pairs of single-use gloves were observed stored at the handsink by the faucet. Corrective Action(s): Do not reuse the single-use gloves. Ensure hands are washed prior to handling food, preparation utensils/food equipment, and between activities (e.g. cleaning, using the cash register etc.) to protect food from contamination. Staff member discarded their gloves and washed theirs hands properly upon verbal direction by Environmental Health Officer during the inspection. Staff member discarded the single-use gloves that were observed hanging off the faucet of the handsink. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food was stored inside an open metal can inside the upright cooler. Corrective Action(s): Ensure food inside open metal cans is transferred and stored in a food grade container to protect food from potential contamination. Contents of can were transferred into a food grade container during the inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of debris, grease, and/or dust was present in the following areas: -Floor surface below the grill -Floor near the dishwasher (both sides) Corrective Action(s): Clean the above-noted areas to remove the buildup of debris and to maintain the food premises in a clean condition; Correct within 1 week. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: A probe thermometer was not available at the time of inspection. Corrective Action(s): Obtain a probe thermometer to check internal temperatures of food in accordance with your food safety plan (e.g. cooking temperatures reach at least 74 degrees C, hot-holding temperatures of food are at or above 60 degrees C, etc.); Correct today. Violation Score: 1

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

Comments

Permit to operate was posted. Person in charge had a valid FOODSAFE Level 1 certiciate (expiration date: July 2024). Refrigeration units, with exception of the pop cooler, were at or below 4 degrees C and were equipped with thermometers. Hot-held food was at or above 60 degrees C. Upright freezer temperature was satisfactory. Small amounts of food was being stored in the inserts. Person in charge stated the food in the inserts turns over quickly (approximately within 1 hour). Separate tongs were available for raw meats. Both ventilation hood canopies appeared clean. 2-compartment sink was supplied with hot and cold running water. Proper thawing of meat under cold running water was observed. Meat was at or below 4 degrees C. 100 ppm chlorine sanitizer was available in the sanitizer pail. No signs of recent pest activity were present at the time of inspection. If you have any questions, please feel free to contact the district Environmental Health Officer of Fraser Health.