INSPECTION REPORT Health Protection RSHA-BJHSX8

PREMISES NAME Nando's Flame-Grilled Chicken (Tsawwassen)		Tel: (604) 383-0093 Fax: (905) 502-0428
PREMISES ADDRESS 902 - 4949 Canoe Pass Way Tsawwassen, BC V4M 0B2		INSPECTION DATE December 3, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jane Kleisnger		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Temperature Control: No concerns noted this date. Temperature logs reviewed. - Mechanical Dishwasher: Low Temp - Chlorine: Ok. - Ensure all food contact surfaces are cleaned and sanitized after use or on a timely manner. - Wiping cloth storage: Limit the amount of cloths being used at any given time. Cloths are to be kept completely submerged in a sanitizer at all times. Monitoring required. Solution is to be changed on a routine basis. Use 200ppm Quats solution and make as per manufacturer's instructions. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. - Food Storage: Ok. No miscellaneous debris is permitted to be stored above opened, front service, prep lines. - Sanitary Facilities: Ok. - Chemical Storage: Ok. - Staff Hygiene: Discussed. - Sanitation: Facility is to be kept clean and organized at all times. All items are to be stored in designated areas. Remove any/all unused items to free up space. Cleaning of "hard to reach" (ie: behind/under equipment) areas are to be conducted routinely. - Structurally: No concerns. - Equipment: No concerns - Pest Control: Monitoring program on site. A copy of the Pest Control reports are to be kept on site for review. - Garbage, Recycling and Composting Disposal: Ok. - Food Safe: Trained staff is required to be on site at all times. - Corporate Food Safety Plan and Sanitation Plan are to be kept on site for reference. Staff are to be properly trained.