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Grill & More

152 - 610 6th St, New Westminster · Restaurant

15 inspections

  1. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Gravy broth was stored in a white crockpot on "warm" setting, but the temperature of the sauce was 46 degC. Operator flipped the tap down to reheat. This is not acceptable.
      • Corrective Action(s): Replace the crockpot with one that can maintain food temperature above 60 degC once it's been "cooked".
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink in the back had items being stored inside. The soap in the dispenser was filthy with debris floating in it. Operator mentioned that staff use the 2-compartment sink beside it to wash their hands, but there's not soap dispenser at this sink.
      • Corrective Action(s): Use the dedicated hand sink to wash hands. Do not block it with items. Clean out the soap dispenser and place clean soap inside. This is a repeat issue.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There's quite a bit of grease built up under and around the fryers.
      • Corrective Action(s): Clean these areas.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Gravy in the warmer was at 46 degC.
      • Corrective Action(s): Operator reheated the gravy on the cooker. Ensure gravy is at 74 degC or above before being placed in the pre-warmed hotholding unit. Foods in the warmer must be at or above 60 degC.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Your permit fee is still outstanding.
      • Corrective Action(s): Pay your fee and post a valid decal on your permit when you receive it.
      • Violation Score: 1
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs are not being maintained.
      • Corrective Action(s): Start recording your cooler and hotholding temperatures daily.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There's an accumulation of grease build-up on the exhaust hood baffles and around the fryer. There's dust build up on the canopy above the salad bar. There's debris on the floor under the salad counter.
      • Corrective Action(s): Thoroughly clean these areas.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Operator is using another pan/insert as a lid for the mashed potato. The gravy is not covered. Operator does not have enough lids for his insert pans.
      • Corrective Action(s): Purchase more lids for your pans.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The caulking at the front hand sink has mold growth. The sink is not clean.
      • Corrective Action(s): Scrub and clean the sink. Replace the caulking at the sink.
      • Violation Score: 1
  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The soap dispenser at the handsink in the BOH had dried up. This indicates that staff are not using this soap for handwashing on a regular basis. There were also utensils stored inside the hand sink.
      • Corrective Action(s): Do not store anything inside the hand sink. Clean and refill the soap dispenser. Ensure that stafff are actually washing their hands with soap and water when handling food.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Your permit fee is outstanding. Delivered letter.
      • Corrective Action(s): Your fee should be received by October 7, 2024 or a Closure Order will be issued.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required.
      • Corrective Action(s): There's grease build up under and around the stove in the FOH. Get this cleaned. Clean under the hotholding unit as well.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meats were stored above ready to eat foods in the cooler in the FOH. Some of the foods in the coolers and freezers were not covered.
      • Corrective Action(s): Always store raw meats below ready to eat foods. Cover all foods in the coolers/freezers.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Some of the foods in the warmers were around 40 degC. Operator indicated that he turns down the temperature of the warmers after lunch rush and then reheats the foods on the grill on order prior to serving.
      • 2) Beef broth was being stored on the induction cooker, but the temperature of the broth was 45 degC.
      • Corrective Action(s): 1) This is NOT acceptable. Foods should not be in the danger zone at all during this time if it is to be used for dinner. All foods in the warmers MUST be kept hot above 60 degC until service is over or they should be cooled down and refrigerated. Discontinue the above mentioned practice.
      • 2) Broth was reheated over the stove to above 74 degC. DO NOT keep the broth under 60 degC. As mentioned during previous inspections, purchase a hot holding unit for the extra broth.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand sink in the back kitchen did not have the hot water turned on. The sink wasn't draining properly.
      • Corrective Action(s): Fix these issues.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some cockroaches noted around the dishwasher.
      • Corrective Action(s): Clean this area. Lay down glue boards. Clean around the front grill area as there's grease build-up.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in the unit on the far left in the hotholding display case was around 55 degC.
      • Corrective Action(s): Temperature of the unit was increased during inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Observed cooked meat being wrapped and stored inside a cardboard box once again. This is a recurring issue.
      • 2) Operator's reusing single use plastic containers which are peeling.
      • Corrective Action(s): 1) Box was discarded during the inspection. If this practice is observed again, a Violation Ticket will be issued.
      • 2) Do not reuse single use take out containers. Purchase reusuable containers that are food grade and can be washed.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature records are being recorded incorrectly. Coolers should be 4 degC or below, but operator has been recording over 60 degC for these. Ideal freezer temperatures were listed as below 0 degC, which is incorrect. Freezers should be below 0 degF OR below -18 degC.
      • Corrective Action(s): Ensure temperatures are actually being monitored and recorded correctly! Don't just copy numbers without looking at the thermometers in the cooler.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning is required.
      • Corrective Action(s): Remove and clean the baffles in the exhaust hood; yellow cutting board has deep cuts and dark stains on it so start using the other side. Replace cutting boards as needed. Clean the doors and outside of the sliding door display cooler in the back; thoroughly scrub and clean the basin and tap of the front hand sink. Scrub and clean the potato slicer.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot food warmer wasn't ready before foods had to be placed in it for hotholding.
      • Corrective Action(s): As discussed, turn on warmer as soon as you get in so that it's ready by the time foods need to go into them. Ensure lids are used after lunch rush to keep foods above 60 degC.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handsink has a severe leak in the piping beneath so cannot be used.
      • Corrective Action(s): Fix the leaky pipe. Until then, use the 2-compartment sink for hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1)Raw foods stored above cooked foods in coolers.
      • 2) Cooked roast beef was stored in a cardboard box
      • Corrective Action(s): 1)Always store raw foods below cooked or ready to eat foods.
      • 2) Do not use cardboard boxes to store cooked meats. Store the meat in a food grade container.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Cooler and hotholding temperatures are not being monitored/recorded for August.
      • Corrective Action(s): Resume temperature monitoring and recording as discussed.
      • Violation Score: 1
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Items not being used for the business is still being stored in the kitchen e.g. Frigidaire cooler in the back kitchen that's not working and the grill in the front.
      • Corrective Action(s): Either repair and start using these equipment or remove them from the premises.
      • Violation Score: 1
  11. Follow-Up Inspection

    1 infraction

    • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation (CORRECTED DURING INSPECTION): Operator was not wearing face mask properly (not covering nose) and was constantly readjusting face mask without hand washing afterwards.
      • Corrective Action(s): Face mask must cover the nose and mouth when in use and shall fit the user properly. Face masks that do not fit properly will likely require constant readjustment. Instructed operator to discontinue using their cloth mask which appeared to be the wrong fit and to use a disposable paper mask instead which the operator had onsite. Also instructed operator to always wash their hands after touching their mask.
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked fried rice and roast beef were not cooled in a safe manner.
      • Corrective Action(s): Cooked foods like fried rice shall be cooled in shallow metal pans rather than deep plastic containers. Roast beef should be cooled until safe to handle and then cut into smaller portions to speed up cooling at room temperature. All foods shall be cooled as fast as possible from 60 degrees Celsius or higher down to room temperature. Once foods have reached room temperature they shall be transferred to a cooler at 4 degrees Celsius or less. Operator was instructed to correct both issues at time of inspection.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked foods in the steam table were 51-53 degrees Celsius.
      • Corrective Action(s): Cooked foods that are to be held hot shall be 60 degrees Celsius or higher. Instructed operator to increase the heat setting on the steam table.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Operator used the same probe thermometer to check temperatures of cooked rice and cooked roast beef without cleaning and sanitizing the thermometer in between.
      • Corrective Action(s): Probe thermometer shall be thoroughly cleaned and sanitized after checking each food item to prevent cross contamination. Instructed operator to clean and sanitize thermometer.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Operator did not wash hands frequently and did not change disposable gloves after each task.
      • Corrective Action(s): Instructed operator to discontinue using disposable gloves since he was not using them properly and was wearing the gloves only on one hand because the gloves have no grip. Hands shall be washed with warm water and liquid soap after each task.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Stacks of greasy cardboard were found beside the deep fryer.
      • Corrective Action(s): Remove the greasy cardboard and do not store cardboard beside the deep fryer. Greasy cardboard is unsanitary, could attract pests and is a fire hazard. Operator discarded greasy cardboard at time of inspection.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Brush for BBQ sauce had a screw sticking out of it for hanging off the edge of the container.
      • Corrective Action(s): The modified brush is not of suitable design as a food utensil as it cannot be properly cleaned and sanitized. Instructed operator to discard brush at time of inspection.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer for in-use wiping cloths in the back of house had a chlorine concentration of less than 10ppm.
      • Corrective Action(s): Bleach sanitizer shall be 200ppm when used for storing in-use wiping cloths to ensure bacteria do not grow on the cloths. Bleach sanitizer should be changed every 2-4 hours especially if staff have been using the wiping cloths a lot for cleaning. Operator corrected at time of inspection.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: At time of inspection, high temperature dishwasher was not reaching the minimum required final rinse temperature.
      • Corrective Action(s): The final rinse temperature of a high temperature dishwasher must be at least 71 degrees Celsius (as measured at the surface of a utensil that is being washed). After much troubleshooting, operator realized the settings on the dishwasher were not set up to ensure adequate water temperature for the final rinse cycle. The final rinse temperature was checked and found to be 72 degrees Celsius as per minimum/maximum thermometer. Instructed operator not to adjust the final rinse settings on the dishwasher and to indicate in the instruction manual which setting to use. Operator is also required to buy a waterproof digital thermometer that can measure minimum and maximum temperatures, and to use this thermometer once per week to monitor the dishwasher temperatures.
      • Date to be corrected: February 18, 2020
      • Violation Score: 1
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A variety of different foods were found left out at room temperature (e.g. garlic butter, fried fish filets and blanched fries).
      • Corrective Action(s): Any cooked or potentially hazardous foods need to be kept at 4 degrees Celsius or less OR kept hot at 60 degrees Celsius or more to prevent the growth of bacteria. Time of inspection was following a lunch rush and most items noted had been in use for less than 1 hour. Operator returned foods to the coolers.
      • 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): In use wiping cloths not stored in bleach sanitizer.
      • Corrective Action(s): In use wiping cloths need to be stored in a bucket of bleach sanitizer to kill germs. Operator corrected at time of inspection.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Operator did not change disposable gloves in between tasks.
      • Corrective Action(s): When single-use disposable gloves are in use, they shall be discarded after each task. All food handlers shall wash their hands with liquid soap and warm water before putting on new gloves. At time of inspection, operator had an injured finger due to cut from meat slicer. Operator changed their gloves at time of inspection. Operator committed to double-gloving the injured hand to further prevent the spread of blood and/or germs.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings found on the floor in upstairs storage lockers.
      • Corrective Action(s): Mouse droppings were found in the storage lockers for Grill & More and Fortune Wok - currently both businesses are under the same owner/operator and supplies for Grill & More are stored in the Fortune Wok locker. Clean up all droppings and sanitize the affected areas. Operator has a licensed pest control service in addition to the service provided through the mall management.
      • Date to be corrected: October 8, 2019
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Small stand up refrigerator beside grill was not capable of maintaining foods at 4 degrees Celsius or less.
      • 2. Double door freezer had build up of ice.
      • Corrective Action(s): 1. Air temperature inside refrigerator was 14-15 degrees Celsius. Foods (e.g. blanched fries and fried fish filets - different than those noted above) were both at 6.0 degrees Celsius and 7.4 degrees Celsius respectfully. Cold holding equipment shall be capable of maintaining foods at 4 degrees Celsius or less. In discussion with operator, this refrigerator will be replaced with the one that is currently in use at the back of house (beside back door). At time of inspection, operator moved foods into a different cooler.
      • 2. Accumulation of ice was found inside of the double door freezer, which may prevent the freezer from operating properly and maintaining foods at -18 degrees Celsius or less. Remove the ice to allow for proper operation.
      • Date to be corrected: October 8, 2019
      • Violation Score: 3