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Guildford Milestones Grill and Bar (Store # 5262)

2001 - 10355 152nd St, Surrey · Restaurant

7 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher final rinse temperature was below 71 degrees C at the utensil level upon several runs (highest final rinse temperature registered at 66 degrees C at the utensil level). High temperature dishwasher failed to meet the sanitizing standard to effectively sanitize utensils. This is a repeat violation.
      • Corrective Action(s): Dine in operations were temporarily stopped during the inspection since the reusable service utensils had not been properly sanitized. Technician converted the high temperature dishwasher to a low temperature dishwasher during the inspection. Dishwasher final rinse chlorine sanitizer residual was at 100 ppm at the plate level (minimal required: 50 ppm). Technician provided the Manager with chlorine test strips to monitor the final rinse chlorine sanitizer residual. Manger directed staff to wash, rinse, sanitize, and air dry the reusable service utensils during the inspection. Staff began placing the reusable service utensils through the re-serviced dishwasher at the time of inspection. Facility may resume operation of dine in with reusable service utensils once they have been washed, rinsed, sanitized, and air dried.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Handsink in the kitchen near the prep. line/cook line lacked paper towels, and could not be turned off.
      • 2. Handsink in the bar lacked access to cold running water, and cold water knob was not in good working order.
      • Corrective Action(s): Ensure handsinks are maintained in good working order, and supplied with hot and cold running water, liquid soap, and paper towels.
      • 1. Plumber repaired the above-noted handsink during the inspection to enable it to turn on and off.
      • 2. Plumber repaired the above-noted handsink to also enable access to cold running water via the cold water knob.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher final rinse temperature was below 71 degrees C at the utensil level upon several runs (highest final rinse temperature registered at 66 degrees C at the utensil level). High temperature dishwasher failed to meet the sanitizing standard to effectively sanitize utensils. Dishwasher technician informed the dishwasher booster is not in good working order. This is a repeat violation.
      • Corrective Action(s): Technician converted the high temperature dishwasher to a low temperature dishwasher during the inspection for interim use. Dishwasher final rinse chlorine sanitizer residual was at 100 ppm at the plate level (minimal required: 50 ppm). Technician provided the Manager with chlorine test strips to monitor the final rinse chlorine sanitizer residual. Technician informed the Manager that the booster requires repair prior to converting it back to a high temperature dishwasher, and recommended they convert it to a high temperature dishwasher in the future to prevent potential damage to the equipment.
      • .
      • Ensure the commercial dishwasher achieves the sanitizing standard -i.e. high temperature dishwasher final rinse temperature of at least 71 degrees C at the utensil level, OR low temperature dishwasher with a final rinse chlorine sanitizer of at least 50 ppm at the utensil level to effectively sanitize food contact surfaces/utensils; Effective immediately. Monitor the dishwasher achieves the sanitizing standard at least twice daily. Once the booster is repaired and the dishwasher has been re-serviced to be used as a high temperature dishwasher, contact the Environmental Health Officer for a follow up inspection; Correct within 1 month.
      • Violation Score: 9
  2. Follow-Up Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Manager currently does not hold valid FOODSAFE Level 1/equivalent course training.
      • Corrective Action(s): Manager informed she is registered for a FOODSAFE Level 1 course, and she would complete it this week. Provide a copy of your valid FOODSAFE Level 1 course certificate to the area Environmental Health Officer upon completing the FOODSAFE Level 1 course; correct within 2 weeks.
      • Violation Score: 1
  3. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous food was stored above 4 degrees C (measured between 7-8 degrees C) in the prep. cooler near the cook line. Manager informed the food was in this cooler for approximately 1.5 hours.
      • Corrective Action(s): Cold potentially hazardous food stored in this cooler for less than 2 hours was transferred into another working cooler to store it at or below 4 degrees C. Manager had staff create time-stamps for the food in the top inserts to use time as a public health control measure as an interim measure where the potentially hazardous food will be time-tracked via written records, and discarded every 4 hours from removal from temperature control/being held at ambient temperature.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Prep. cooler near the cook line was at 14 degrees C. This is a repeat violation.
      • 2. Dishwasher booster has not been repaired according to the Manager. Booster light did not appear to be turning on.
      • Corrective Action(s): 1. Re-service, repair, adjust, or replace the prep. cooler so that it maintains a temperature at or below 4 degrees C for safe storage of potentially hazardous food; Correct within 1 week. Ensure cold potentially hazardous food is stored at or below 4 degrees C to prevent potential growth of any potential harmful bacteria and/or production of toxins; or time-tracked and held at ambient temperature up to 4 hours maximum from removal of temperature control and then immediately discarded; Correct immediately.
      • .
      • 2. Repair the dishwasher booster so that it remains in good working order; Correct within 1 week. Continue monitoring that the dishwasher is achieving the sanitizing standard (required: dishwasher final rinse temperature of at least 71 degrees C at the utensil level).
      • Violation Score: 9
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food was stored above 4 degrees C internal temperature, in two prep. coolers, which were at 13.3 degrees C and 13.2 degrees C.
      • Corrective Action(s): Cold potentially hazardous food stored above 4 degrees C for less than 2 hours was transferred to other working coolers from the bottom components of the prep. coolers. Staff created time-stamps for the toppings in the upper components to use time as a control measure as an interim measure until the coolers are maintained at or below 4 degrees C. Ensure cold potentially hazardous food stored/displayed above 4 degrees C in the upper inserts is discarded every 4 hours, and written time-stamps are in place.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher final rinse temperature was below 71 degrees C at the utensil level.
      • Corrective Action(s): Dishwasher was re-serviced by Ecolab who adjusted the direction of the spray arms. Dishwasher final rinse temperature was at 72 degrees C upon two cycles (minimal required: 71 degrees C or hotter). Ensure the dishware and utensils are placed through the dishwasher again for cleaning and sanitizing. Manager directed staff to rewash and sanitize the utensils.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Two prep. coolers were at 13.3 and 13.4 degrees C.
      • .
      • 2. Dishwasher booster was not in good working order according to the technician who had assessed it. Light of booster was not turning on.
      • Corrective Action(s): 1. Adjust, repair, or re-service the prep. coolers to maintain temperatures at or below 4 degrees C; Correct by August 12, 2025 and provide an update to the Environmental Health Officer. Ensure cold potentially hazardous food is stored/displayed at or below 4 degrees C. If food is stored in these prep. coolers, ensure to time-track it to discard it every 4 hours when stored at ambient temperature.
      • .
      • 2. Repair or replace the booster so that it remains in good working order; Correct within 1 week and provide an update to the Environmental Health Officer. Monitor the dishwasher and ensure it continues to achieve the sanitizing standard (minimal dishwasher final rinse temperature required at the utensil level: 71 degrees C).
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Manager on duty did not hold valid FOODSAFE Level 1/equivalent course training.
      • Corrective Action(s): Manager is to complete a FOODSAFE Level 1/equivalent course; Correct within 1 month and provide an update to the Environmental Health Officer.
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Two knives were observed stored between the prep cooler unit and the stainless steel prep table in the main cook line area
      • Corrective Action(s): Staff removed the knives and placed them in the dishwashing area to be washed and sanitized in the high temperature dishwasher.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The paper towel dispenser at the handwashing station located at the bar was empty.
      • Corrective Action(s): Staff refilled the paper towel dispenser with paper towel such that the handwashing station is now fully equipped with hot and cold running water, soap and paper towel.
      • Violation Score: 5
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep insert cooler near the burner cook top had an ambient temperature greater than 4 deg C. Internal temperatures of cold potentially hazardous foods (PHF) registered between 8-9 deg C. Cold PHFs were stored above 4 deg C for longer than 2 hours. Temperature records in the morning indicate that the cooler unit was able to maintain 4 deg C or lower temperatures. Over time the cooler unit was able to maintain ambient temperature of 4 deg C.
      • Corrective Action(s): Staff voluntarily discarded cold potentially hazardous foods from the prep insert cooler that had internal temperatures >4 deg C for an undetermined time.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Large amounts of black and grey debris, potentially mold, noted on the inside walls of the ice machine.
      • 2) A knife stored between the space of the middle prep insert cooler and the stainless steel table.
      • Corrective Action(s): 1) Staff emptied the ice from the ice machine and began to thoroughly clean and sanitize the inside walls of the ice machine. Staff were able to complete the sanitation of the ice machine during the inspection. No signs of black or grey debris on the inside of the ice machine.
      • 2) Staff removed the knife and placed it in the dishwashing area to be washed, rinsed, sanitized and air dried.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The paper towel dispenser at the back handwashing station near the large walk-in cooler was empty.
      • Corrective Action(s): Staff refilled the dispenser with paper towel. The handwashing station is now equipped with hot and cold running water, soap and paper towel.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large amounts of black and grey debris, potentially mold, noted on the inside walls and near the dispenser of the ice machine.
      • Corrective Action(s): Staff emptied the ice from the ice machine and started to clean and thoroughly sanitize the inside walls of the ice machine.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Large amounts of oil and grease build up noted directly underneath and behind the fryer unit.
      • Corrective Action(s): Thoroughly clean and sanitize the above mentioned area, focusing on hard to reach areas.
      • Correction date: 2 weeks.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty, in the absence of the operator, did not hold a valid FOODSAFE Level 1 or equivalent certification.
      • Corrective Action(s): - Ensure that at leas tone staff member during operating hours and in the absence of the operator holds a valid FOODSAFE level 1 or equivalent certification
      • - Provide a copy of enrolment and successful completion of a FOODSAFE Level 1 or equivalent course to the district Health Inspector via email.
      • Correction date: 1 month
      • Violation Score: 1
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Prepackaged salad stored on a designated shelving unit was observed to be in contact with a tray of raw chicken that was stored on the adjacent mobile shelving rack.
      • Corrective Action(s): Manager re-organized the food storage to prevent the prepackaged salad from contacting the tray of the raw chicken. Manager informed they would move the shelving unit for ready-to-eat food further away from the storage rack containing raw meat. Ensure food is stored in a manner to protect it from contamination.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Shatter-resistant light cover was missing over a light bulb below a ventilation canopy in the back area.
      • Corrective Action(s): Staff informed that the shatter-resistant cover had broken last week and a new one is on order. Ensure the above-noted light bulb is encased in an intact shatter-resistant cover; Correct within 2 weeks.
      • Violation Score: 3