Two Stones Grill
1602 - 4949 Canoe Pass Way, Tsawwassen · Restaurant
15 inspections
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Deteriorating flooring noted. Paint chipping/peeling. Grease trap seals appear to be deteriorating. Odor noted.
- Corrective Action(s): Make an effort to provide a thorough cleaning/organization of facility. Pull all items away from walls - clean/scrape flooring, organize all prep lines, work areas. Ensure the grease trap is properly sealed to ensure no odors are noticeable. Clean and properly seal covers.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Kitchen prep double door cooler ~12.2 C.
- Corrective Action(s): Adjust. Maintain at or below 4C, prior to the storage of any perishable food items.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Routine Inspection
1 infraction
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Floor covering ontop of tiles not properly secured.
- Corrective Action(s): Ensure non-slip flooring is only being utilized. Ensure it is securely fastened, preventing any slip/trip hazards.
- Violation Score: 1
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: 1. Quite a lot of debris and garbage observed under and behind the cookline and prep coolers.
- 2. Excessive grease and dust accumulation observed on the ventilation hood.
- Corrective Action(s): 1. Please remove and clean under and behind the equipment of the cookline.
- 2. Please clean the guards of the ventilaion hoods.
- To be corrected by: Jan 24, 2025
- Please email EHOs pictures once completed.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Walk in cooler: ~8.3 C.
- Corrective Action(s): Adjust/service asap. Maintain at or below 4 C. Service tech being contacted.
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Flooring: Kitchen flooring Lifting.
- Corrective Action(s): Continue efforts to keep flooring secured. Ensure no trip hazards are present.
- Violation Score: 1
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Wiping cloths not properly stored.
- Corrective Action(s): Wiping cloths, used on food contact surfaces, are to be stored in a sanitizer at all times. (completely submerged.)
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Build up of food/debris noted ontop of prep lines, below/under equipment, etc. Prep lines/storage shelves unorganized.
- Corrective Action(s): Facility is to be kept clean and organized. Clean all "hard to reach" areas on a regular basis. Store all items in designated areas.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Employees seen preparing sanitizer solution when I walked in to do the routine inspection. There was no sanitizer solution being used
- Corrective Action(s): Make sure to use the sanitizer even when the health inspector is not coming in. Prepare a 100-200 chlorine solution by mixing 10-20 mL of chlorine with 1 L of water. Sanitizer solution is needed to properly clean food contact surfaces to prevent cross contamination and spread of pathogens, therefore preventing your customers from getting a foodborne illness.
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: There is a large build up of grease and oil under the cooking station. Also, there is a large abundance of food debris and dust under most of the equipment in the kitchen.
- Corrective Action(s): Do a thourugh clean of the entire perimeter of the premise, focusing on hard to reach areas close to the wall. Make sure to stick to a frequent cleaning schedule, as per your sanitation plan.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Sanitation: Food/debris/grease noted on upper kitchen shelving, below/under equipment - throughout kitchen/prep areas.
- Corrective Action(s): Clean and organize all areasdescribed above. Remove all unwanted/unused items. Store all items in designated areas.
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Flooring panels installed in prep storage areas. Cleaning is being reduced. Food/debris noted throughout floor panels.
- Corrective Action(s): Please remove all floor panels installed ontop of concrete flooring. Clean floors - below/under equipment.
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Perishable food items are being stored at room temperatures - ontop of prep lines/ontop of prep line inserts.
- Corrective Action(s): Ensure all perishable food items are being stored at or below 4 C.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Wiping cloths are not being stored properly.
- Corrective Action(s): Wiping cloths are required to be stored in a sanitizer at all times. Concentration of sanitizer is required to be monitored throughout the day. (ie: test strips)
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Front bar service: No single use towels, in dispensers, being stored at handwashing sink.
- Corrective Action(s): Liquid soap/single use towels, in dispensers, are required to be kept at the handsink at all times.
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Sanitation: Food/debris noted along walls, behind/under equipment, shelving, storage containers soiled, etc.
- Corrective Action(s): Cleaning of "hard to reach" areas requires attention. Pull items away from walls - clean and organize facility.
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Wiping cloths: Too many cloths noted. Cloths are not being properly stored. Rice scoops are to be stored in an ice bath or in boiling water.
- Corrective Action(s): Cloths are required to be stored in a sanitizer at all times. Limit the number of cloths being used in the kitchen. Rice scoops are to be stored in an acceptable manner.
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food/debris noted behind/under storage shelves, behind prep coolers, on kitchen prep surfaces, along walls in kitchen area, etc.
- Corrective Action(s): As per previous inspection report. Clean and organize entire facility - pull items away from walls.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Wiping cloth storage: Too many cloths noted. Cloths not stored in a sanitizer. No sanitizer on site!
- Corrective Action(s): Cloths are required to be stored in a sanitizer at all times. Monitoring required.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Single use towels, in dispensers, not located at bar handsink. Single use towels not being stored inside dispensers at handsinks.
- Corrective Action(s): Ensure single use towels and liquid soap, in dispensers, are being provided at all handsinks.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Ice scoops stored in ice machines. Food containers, in bar area, stored ontop of ice.
- Corrective Action(s): Ice scoops are to be stored in a sanitary manner outside of ice bins. Food storage containers are not to be stored inside the ice which is being used for human consumption.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food/debris noted throughout facility. ( ie: behind/under equipment - prep lines, deep fryer area, ontop of oven, storage shelves, walls, etc.) Prep/storage shelving unorganized.
- Corrective Action(s): Thorough cleaning and organization required. Pull all items away from the walls. Store all items in designated areas. Remove all unwanted/unused items to free up space. Fume hood cleaning required.
- Violation Score: 9
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]