INSPECTION REPORT Health Protection 255524

PREMISES NAME Milestones Grill & Bar		Tel: (604) 552-7983 Fax:
PREMISES ADDRESS 2745 Barnet Hwy Coquitlam, BC V3E 1K9		INSPECTION DATE May 26, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Surinder Brar		NEXT INSPECTION DATE May 31, 2022
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. 3 trays of eggs (approximately 40) found stored at room temp beside grill. Chef put eggs back to the cooler at time of inspection. 2. 1 container of fries and 1 container of potato wedges found stored at room temp. beside deep fryer. Corrective actions: 1. Eggs are potentially hazardous, and need to be stored @ less than or equal to 4 degrees Celsius to prevent microbial growth. Only store amount of eggs that can be consumed within 2 hrs at room temperature at a time and refill as needed. 2. Store fries and potato wedges in side coolers. Corrective Action(s): 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer was available at cooking line and back kitchen prep area. The sanitizer pails at front services area and at the bar was tested @ only 50 ppm. This is not enough to effectively reduce microbial loads on food contact surfaces. Wiping cloths were stored on surface/counters at cooking line. Corrective actions: Manager prepared sanitizer for bar, kitchen line, back prep, and front service area. The solutions were tested @ 200 ppm Quats. Wiping cloths stored inside solution buckets. Ensure when filling out sanitizer at the dispenser, use warm water, and run the line for 5-10 sec before filling to ensure new mixture is in the line. Change sanitizer solution every 2 hrs or as needed through out the day. Obtain test strips and test solution regularly to ensure sanitizer in buckets are at right concentration. (200 ppm Quats) Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Containers of fries found uncovered in prep cooler at cooking line. Containers of croutons, walnuts for salad found uncovered on the prep table at salad bar. 2. Tongs/utensils found being stored in stagnant water at cooking line. Used knives found on the cutting boards. Corrective actions: 1. Cover all the containers to prevent contaminants getting into foods. 2. Store tongs/utensils in ice water, change water when ice melt/as needed, and wash and sanitize tongs/utensils before putting back. Wash knives and cutting boards after each use, do not leave dirty utensils on the counter. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Ice machine surface was covered with grease and debris. The filters for the fans were covered with dust. 2. Some debris and grease buildup under back prep area, under cooking lines and under coolers at cooking stations and salad bar, floors. Debris buildup found on knife holder in kitchen. 2. Some buildups on the floor of the bar, under the coolers. Corrective actions: Clean and sanitize all the areas mentioned above. Ensure to pay extra attention to hard to reach areas when conducting cleaning. Date To Be Corrected By: May 31, 2022 Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Faucet of the hand washing station at back prep area was broken, and tilted. Water can be splashed to the side when turned on. 2. The cooler at the salad bar had water pooling underneath. Chef advised that it was having drainage problems, and has already contacted repair person. Corrective actions: 1. Fix the faucet, so the water flows at the right direction. 2. Fix the cooler. Clean up the water underneath and inside cooler. Do not store any items and food in cooler as it could contaminate foods. Date To Be Corrected By: May 31, 2022 Corrective Action(s): Violation Score: 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Prawns being thawed in stagnant water with package removed. The top layer of the prawns were not fully submerged in water. Chef transfered half of the prawns to a different container, and fully submerged the prawns under running, cold water. Corrective actions: Frozen food should be thawed inside coolers to prevent temp. getting to high resulting in pathogen growths. If thawing with water, ensure to thaw under cold running water, and all parts of the food are submerged in water at all times. Corrective Action(s): Violation Score:

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

Comments

Other observations: - Hand sinks stocked with hot + cold running water, soap and paper towel. - High temp dishwasher achieved 74 degrees Celsius at plate level after final rinse. - glass wash had a iodine residual of 12.5 ppm at plate level. - all coolers <4 degrees Celsius, all freezers <-18 degrees Celsius temp. log maintained. - Raw meats stored under RTE, food labeled, FIFO followed. *Walkin freezer outside surface had ice build up, and melting inside walkin cooler. please have repair person have a look. - Hot holding >60 degrees Celsius.