INSPECTION REPORT Health Protection 259230

PREMISES NAME Zugba Flame Grilled Chicken		Tel: (604) 497-1697 Fax:
PREMISES ADDRESS 14351 104th Ave Surrey, BC V3T 1Y1		INSPECTION DATE August 2, 2023	TIME SPENT 3.25 hours
OPERATOR (Person in Charge) Achilles Pelaez		NEXT INSPECTION DATE August 09, 2023
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following hot held meats were measured below 60C/140F: chicken at 50C and pork skewers at 44C on steam table in kitchen. Chicken at 36C and pork skewers at 25C and fish at 45C in front service steam table, and fried fish fillets at 30C in red hot held unit. Staff informed that the meats were moved from cooking to hot holding less than 2 hours prior to inspection. Corrective action: Staff moved the meat trays to the cook line and began reheating the items to 74C/165F. Staff confirmed reheated pork was over 165F with their probe thermometer prior to returning to hot holding. Ensure the meats are reheated only once and the internal temperatures measure 74C/165F or higher before returning them to the hot holding units. Steam tables and hot hold units need to be preheated to at least 60C/140F before placing hot potentially hazardous foods in the units. Monitor the temperatures of the foods periodically to ensure internal temperature is at least 60C/140F with probe thermometer and that the water level of the steam trays is sufficiently full. Hot potentially hazardous foods must be maintained at or above 60C/140F to prevent potential growth of pathogens and/or toxin production. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer spray bottles (x3) all achieved over 200ppm chlorine (bleached out test strips). Corrective action: Staff prepared fresh sanitizer in each bottle and the solution achieved 100 to 200ppm chlorine with test strips. Ensure sanitizer with bleach is made at least fresh daily and more frequently to maintain 100 - 200ppm chlorine with 1/2 tsp bleach in 1 litre water to lower risk of excess chlorine contaminating food contact surfaces that may cause chemical-related illness or ham (corrected). Obtain chlorine test strips to monitor concentration of chlorine sanitizer: correct within 2 weeks. Corrective Action(s): Violation Score: 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bag of frozen meat observed thawing at room temperature. Staff informed it was brought out to thaw prior to the inspection (less than 2 hours). Corrective action: Staff submerged the bag in cold water during inspection, to continue the thawing process. Ensure frozen foods are thawed in the cooler at or below 4C, under cold running water, in a cold water bath where water is replaced every 30 minutes or as a part of the cooking process. Thawing in a proper/safe manner helps evenly thaw the interior and exterior so that the food remains outside the danger zone (4C/40F to 60C /140F). Corrective Action(s): Violation Score: 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Five to six dry stained, sagging ceiling tiles with previous water damage observed above the dry goods storage area. Staff informed that there have been no other incidents of leaking water and that no food items were contaminated during the recent incident (more than 1 month ago). Corrective action: Replace the damaged ceiling tiles with tiles that are non-porous, easily cleanable, durable tiles. Note: no active leak observed at the time of inspection. Ensure the dry storage area containing dry goods is maintained in a clean and sanitary condition, to prevent possible contamination of food or food contact surfaces or conditions that may attract pests. Date to be corrected by: 2 months Corrective Action(s): Violation Score: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Refrigeration units observed without accurate thermometers: Stainless steel prep cooler opposite the cook top, domestic freezer (white standup top unit), small stainless steel prep cooler where broth is stored, and small danby freezer opposite the cook top. Corrective action: Obtain accurate thermometers (to +/- 1 degreeC ) for each of the above mentioned refrigeration units. In the interim, use the probe thermometer to monitor the temperatures regularly to ensure the coolers are at or below 4C and freezers are at or below -18C, to prevent growth of pathogens and/or toxin production that may be present in the foods. Date to be corrected by: 1 week Corrective Action(s):

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

Comments

Comments: Temperatures: Potentially hazardous sauce in top compartment of prep cooler on cook line measured 3.4C internally (required: at or below 4C). Bottom of prep cooler on cook line measured 2.8C. Undercounter Danby freezer temperature was -10C. Items were frozen solid. (required: at or below-18C) Sliding glass door cooler on cook line measured 4C ambient air temperature and probed food item measured 4C. 2 door stainless steel freezer measured -24C. White domestic fridge/freezer measured 2.8C/-20C. Stainless steel meat cooler measured 3.8C. Sliding glass door beverage cooler was at 3.8C. Small stainless steel prep cooler where broth is stored was at 4C on top and bottom. All refrigeration units, with the exception of the ones in code 315, were equipped with accurate thermometers. Hot held sauce on cook line was 63C (required: at or above 60C/140F). Hot held rice in both warmers was over 60C/140F. Hot held stews in steam bath at front were at 62C. Cooling procedures reviewed with staff. Broth that is cooked is cooled in an ice bath and then put into the cooler following the safe time limits of the cooling curve. Sanitation: Handsinks in cook line and prep area had hot and cold running water, liquid soap and paper towels. Staff observed washing hands properly and at adequate frequency. High temperature dishwasher measured 76.5C after the final rinse (required: at or above 71C at the plate level) 2 comp sink had hot and cold running water and drain plug. Cleaned and sanitized utensils/equipment observed stored in a sanitary manner. Hood vents were clean. In-use utensils (tongs) for meat used separately for raw and ready-to-eat meat. Floors observed well maintained, satisfactorily clean. Items in storage and in coolers/freezers were covered, stored off the ground. General: Dry storage area well maintained (with exception of code 311). No chemicals stored near food. No signs of pests during the inspection. Health permit posted in a conspicuous location. FOODSAFE Level 1 equivalent trained staff onsite (expiry April 19, 2027).