INSPECTION REPORT Health Protection VTUR-AWWPPQ

PREMISES NAME Barcelos Flame Grilled Chicken (Abbotsford)		Tel: (604) 746-9939 Fax:
PREMISES ADDRESS 10 - 30770 Fraser Hwy Abbotsford, BC V2T 0E2		INSPECTION DATE March 16, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaikaran Kailey		NEXT INSPECTION DATE March 19, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): * Rice in hot-holding unit was at 30'C and not at proper temperature of 60'C or hotter. Operator had just reheated rice but may not have reheated it enough so it was not at proper temperature in hot-holding unit. Operator reheated rice and it was then found to be at 74'C or hotter (out of microwave) and at 60'C or hotter in hot-holding unit. Reminded operator to ensure water level in hot-holding unit maintained properly and at proper level to provide adequate heat. Corrective Action(s): * ENSURE that ALL food being reheated are reheated to minimum 74'C/165'F(or hotter) and hot-held at minimum 60'C/140'F (or hotter). Check these temperatures with thermometer and document daily on monitoring logs(separate checks). Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: * Food equipment/food being stored temporarily on top of hand sink in cooking line and this is unsanitary practise and can lead to cross contamination. Operator addressed immediately. Some single use containers were being stored improperly and not in sanitary condition. Operator to address. Corrective Action(s): * Ensure hand sink kept free of food/food equipment to allow proper accessibility of hand sink. Also, it is unsanitary to store food/food equipment on/in hand sink as it can lead to cross contamination. Suggested to operator to provide cart to place extra food/food equipment while operating which would allow extra storage space for food/food equipment during operation, etc. Note: Space is limited along cooking/prep lines so difficult to find place to put food orders when completed. Therefore, a cart might be useful for this purpose. Also, ensure all single use containers, etc., stored properly and in sanitary condtion. Reorganize drawers, etc., and maintain in sanitary condition. Violation Score: 9

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

Comments

* Dishwasher final rinse was 50 ppm chlorine residual at plate surface * Cold-holding units were 4'C/40'F or colder * Freezers were -18'C or colder * Sanitizer concentration was minimum 200 ppm quaternary ammonium in buckets to store wiping rags * Food was covered in walk-in cooler; ensure all food properly dated * Note: reminder that staff wear proper aprons while handling food; also, staff not to handle cell phone and cell accessories while handling food as this is unsanitary * Monitoring records for temperatures were up to date but not up to date * Follow up inspection: next week