INSPECTION REPORT Health Protection VTUR-ASRPSB

PREMISES NAME Barcelos Flame Grilled Chicken (Abbotsford)		Tel: (604) 746-9939 Fax:
PREMISES ADDRESS 10 - 30770 Fraser Hwy Abbotsford, BC V2T 0E2		INSPECTION DATE November 3, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jaikaran Kailey		NEXT INSPECTION DATE November 06, 2017
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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: * Some food found uncovered in storage areas (eg. walk-in cooler) that had to be discarded. Also, staff coats and bags, etc. found in food areas which is considered unsanitary practise. Also, boxes were found being stored above prepped foods that is unsanitary too. Corrective Action(s): * Ensure ALL food covered in storage areas to protect it from contamination. Also, staff stuff to be stored properly in staff designated areas. Staff lunches to be stored in designated staff area/bin so that it is away from food stuff. Store ALL boxes below prepped foods and on lower shelving-- not above food prep areas, to reduce risk of cross contamination Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: * Knife holder (wooden type) is not cleanable or proper for knife storage. Knife holder to be cleanable/sanitizable and sanitary. Corrective Action(s): * Ensure knife holder cleanable/sanitizable and in sanitary condtion. Operator ordered stainless steel one to use for holding knives -- which will be cleanable. In the interim operator has taken wooden holder away and placed knives on parchment paper Violation Score: 3 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: * Staff were handling food and not wearing appropriate attire (eg. aprons). Staff were told to wear appropriate attire (eg. aprons) to protect food from contamination Corrective Action(s): * Ensure ALL staff wear proper attire (eg. aprons) and hair protection. Also, staff should wear gloves while handling food at sandwich table to reduce risk of cross contamination. Staff were also washing hands. Violation Score: 3

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

Comments

* Dishwasher had final rinse of 50 ppm chlorine residual at plate surface * Cold-holding units were 4'C/40'F or colder * Hot-holding units were 60'C/140'F or hotter; ensure hot-holding unit filled with adequate water to ensure temperature at 60'C/140'F or hotter * Sanitizer was available at work areas in buckets to store wiping rags and found to be at 200 ppm quaternary ammonium concentration * Hand washing sinks had liquid soap and paper towels available * Monitoring records were available and up to date * Overall improvements in organization noted; still working on this is some storage areas * Note: ensure food covered in storage * Note: reduce boxes in kitchen and keep product in washable containers on shelving * Follow up inspection: November 6th, 2017