INSPECTION REPORT Health Protection DSEA-CEGUM3

PREMISES NAME The Re-Up BBQ		Tel: (604) 553-3997 Fax:
PREMISES ADDRESS 114 - 810 Quayside Dr New Westminster, BC V3M 6B9		INSPECTION DATE May 16, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yuan Yuan Zhao		NEXT INSPECTION DATE May 27, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 59

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Staff indicated that pork ribs are cooked off in the smoker, then the unit is turned off to allow for cooling until it is room temperature, then transferred to the cambro for hot holding. Corrective Action(s): This is not an acceptable form of cooling. if foods are cooked hot and to be kept hot, do not cool foods lower than 60C (140F) before hot holding. Ribs that were cooling in the smoker were reheated using the smoker and are to be hot held in the smoker as Cambro is unable to keep contents >60C (140F) Cooling must be conducted in a fast manner from 60C to 20C in 2 hours and 20C to 4C in 4 hours maximum. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Cambro hot holder unable to keep contents above 60C (140F). brisket measured 26C (80F) internal and ribs cooked off earlier in the day (morning) measured 41C (106F) internal. Thermostat display on the cambro unit indicated that the ambient temperature was maintained at 133F Corrective Action(s): both products discarded. hot potentially hazardous foods must be kept >60C (140F) at all times. Failure to maintain foods >60C in the cambro will result in conditions limiting its use. Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 4 towels used by staff to wipe hands and surfaces left out on counter tops. Spray bottles of sanitizer were stored in dishwashing area and not used with the wipes Corrective Action(s): Directed staff member to keep all surface sanitizer towels in buckets of sanitizer solution. This must be done at all times of operation to prevent growth of bacteria in wiping cloths/towels Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back of house handwash station blocked, missing liquid soap, and hot water supply was turned off at the time of inspection. Corrective Action(s): Staff to use BOH 2 compartment sink for the time being. Operator must keep the BOH handsink easily accessible, supplied with hot/cold running water, and stocked with liquid soap and paper towels to promote convenient handwashing. Violation Score: 15

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food and grease build up observed in the following areas; -around the hot holding cambro unit -around and behind the deep fryer -underneath the dry bulk ingredients next to the upright fridge -around the mop sink Corrective Action(s): Clean the above noted areas and routinely clean these areas on a more frequent basis. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cambro hot holding unit unable to maintain contents >60C (140F). This is a repeat violation seen in previous inspections Corrective Action(s): Repair the unit and ensure that staff are checking daily that the unit is able to maintain contents >60C. Failure to hot hold foods in this unit will result in conditions applied to the facility that will limit its use. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff member indicated that their FOODSAFE was taken over 5 years ago. no other staff members on site and FOODSAFE certificates not available for inspection Corrective Action(s): Minimum 1 staff member with a valid FOODSAFE level 1 certificate must be on site during food preparation Violation Score: 1

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

Comments

=FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (4C), sandwich cooler (4C), and upright half cooler (1C) measured < 4C =Upright half freezer (-19C) and chest freezer (-20C) =Stove top bain marie water (67C) measured > 60 degrees C. Operator does not use bain marie on weekdays =Sanitizer solution at 200 ppm QUATS available out of the dispenser and in spray bottles. =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =Ice machine maintained in a sanitary manner. FOODSAFE certified staff member not available as per violation above =Permit posted in a conspicuous location