Gilly's Restaurant
1511 Central Ave Grand Forks BC V0H 1H0 · Restaurant - Food Service
15 inspections
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips for bleach. Bleach solution was prepared too strong. Please purchase.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer not prepared at time of inspection. When prepared, it was too strong (>300ppm). Operator diluted so it was 200ppm - CDI.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Observed meat outside its original packaging thawing in the sink. This exposes the meat to the sink surface, which can harbour bacteria. This also contaminates the water which can splash on surrounding dishes and surfaces. Please thaw meat in its original packaging under cold running water, in the fridge, or in the microwave.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5E: Observed old egg cartons being used as hot plates. These are not designed for heat exposure or able to be sanitized. Potential for cartons to be contaminated with bacteria such as Salmonella. CDI. F2.5G: Observed bowl of flour on the ground underneath the counter. Food must be stored at least 6 inches off the ground to prevent contamination and allow for proper cleaning. This is also pest contamination risk. CDI. Additionally, observed food was being stored in metal cans. This can cause metal oxidation and leeching of metallic flavours into the food. Especially risky if foods are acidic. CDI.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer was not available at the time of inspection. This was corrected during the inspection. Sanitizer concentration was verified with test strips.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Pre-packaged food was stored on the floor in the walk-in freezer. Raw meat products were observed to be stored above ready-to-eat (RTE) products in the walk-in cooler. Advance prepped products in fridge were not observed to be labelled.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Pre-packaged food was stored on the floor in the walk-in freezer. Raw meat products were observed to be stored above ready-to-eat (RTE) products in the walk-in cooler. Advance prepped products in fridge were not observed to be labelled.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): 1: Upon inspection, it was noted that numerous pre-cooked foods, including spring rolls and dumplings, were being stored uncovered in the cabinet cooler underneath the line cooler. All food must be stored in a fashion that protects it from contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please have chlorine sanitizer test strips available for verifying sanitizers in both front of house and kitchen. ALL sanitizers are to be 100 ppm.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): ~10-15 lbs of raw chicken breasts were seen sitting in ~21C water in one of the 3-compartment sinks near back receiving door. Operator informed me that the chicken breasts have been "defrosting" for over 12 hrs since last night. Hazardous foods in temperature abused conditions left for extended periods have great potential to cause food borne illnesses. Please DO NOT thaw potentially hazardous foods in this manner again. Frozen foods are to be thawed in the following manners: 1. in a clean sink with CONSTANT running COLD water at 4C 2. in a cooler at 4C 3. cooked directly
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Hand wash sink handles and surrounding areas are caked in filth and food debris. Hand sink and area are to be cleaned and sanitized at the end of the day to prevent re-contamination of hands. Wiping cloths in both kitchen and front of house are to be kept in 100 ppm bleach sanitizer at all times. Area behind fryers, stoves and cooking area is filthy and in disrepair. Please clean and sanitize this area as soon as possible. Wall behind this area also has areas that are starting to peel in paint and must be repaired.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Observed raw foods being stored above the cooked food inside the walk in cooler. To minimize the risk of cross contamination, please ensure cooked foods are stored above the raw food.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Observed bulk bins of flour in the kitchen without lids to cover the bins. To minimize the risk of contamination, please ensure any bulk foods are protected and contained in a container with a tight-fitting lid.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
5 infractions
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Ceiling vent over food prep area observed to have collected a significant amount of dust, frequency of cleaning in this area must be increased - follow up in 1 week.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Observed a significant amount of food debris built up under the fryer, frequency of cleaning in this area must be increased - follow up in 1 week.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): (1) Handwashing station in kitchen needs soap - replaced during inspection. (2) Handwashing station in bar area is adequate supplied - good.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan available on site - will bring a Chinese version of this plan to encourage use by the operator.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan available on site - will bring a Chinese version of this plan to encourage use by the operator.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
2 infractions
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Ensure food safety plan is available on site at all times
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Ensure sanitation plan is available on site at all times
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- Are foods protected from contamination and/or cross contamination?
- Observation(s): Use a proper utensil with a handle for the cooked jello.
- Food must be protected from contamination.
- Are foods protected from contamination and/or cross contamination?