INSPECTION REPORT Health Protection RSHA-B78TNX

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 7, 2018	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. - 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. Cleaning of "hard to reach" (ie: behind/under equipment) areas are to be conducted routinely. All items are to be stored in designated areas. Store all items off of floors. - Structurally: No concerns. - Equipment: Glass washer and Ice Machine have been removed. Secure light cover above prep area. - 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 is to be kept on site for reference. Staff are to be properly trained.