INSPECTION REPORT Health Protection AHEN-CPKVLJ

PREMISES NAME Zugba Flame Grilled Chicken		Tel: (604) 497-1697 Fax:
PREMISES ADDRESS 14351 104th Ave Surrey, BC V3T 1Y1		INSPECTION DATE March 3, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Achilles Pelaez		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 16

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Solid hot potentially hazardous food (two meat skewers, two fish, and vegetable fritters) were below 60 degrees C (at approximately 40 degrees C internal temperature). Corrective Action(s): Staff reheated the hot-held food below 60 degrees C for less than 2 hours to 74 degrees C or hotter during the inspection. Ensure hot-held food is stored at or above 60 degrees C to prevent potential growth of harmful bacteria and/or production of toxins. Ensure hot-holding units are preheated to at least 60 degrees C prior to transferring cooked food into it. Operator informed they would place the fish directly in contact with the metal pan than on the metal wiring rack over the insert. . Time-tracking options of food held at ambient tempreature (above 4 degrees C and below 60 degrees C upon removing it from temperature control) up to 4 hours maximum prior to discarding it were reviewed. If you would like to use time as a control method for the solid food in the front service area, submit an updated food safety plan and time-tracking log to the Environmental Health Officer for review and health approval prior to making any changes. Violation Score: 15

Non-Critical Hazards: Total Number: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator informed they do not hold valid FOODSAFE Level 1 or equivalent course training. Corrective Action(s): It was discussed with the Operator that he is required to renew his FOODSAFE Level 1 /equivalent course training by successfully completing a FOODSAFE Level 1 or equivalent course; Correct within 1 month and provide an update to the Environmental Health Officer. Violation Score: 1

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Dishwasher final rinse temperature was at or above 71 degrees C (measured at 75.3 degrees C) at the plate level. 2-compartment sink was supplied with hot and cold running water. Two sink plugs were available. Operator informed they had replaced the faucet at the 2-compartment sink. No leak was evident. 100 ppm chlorine sanitizer was available inside two spray bottles. Refrigeration units were at or below 4 degrees C. Freezers were at or below -18 degrees C. Other hot-held food (e.g. rice in the rice warmer, stews in the front steam table, and hot-held dumplings) were at or above 60 degrees C. Cooling time-temperature controls were reviewed: Cool food quickly from 60 to 20 degrees C internal food temperature or less within 2 hours maximum and then 20 to 4 degrees C or less internal food temperature within 4 hours maximum. Recommended cooling methods (e.g. shallow metal containers, ice water bath, and frequent stirring for liquids) were reviewed. Probe thermometer was in good working order. Operator is aware to clean, sanitize, and dry it prior to and after each use. Ventilation hood was in a clean condition. No signs of recent pest activity were evident at the time of inspection. Recommendation: Maintain written records of hot-holding, cooling, and cold-holding. Templates are available on the www.FOODSAFE.ca website. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the Environmental Health Officer.