Fraser Health Authority



INSPECTION REPORT
Health Protection
DSEA-BGBQ3E
PREMISES NAME
The Re-Up BBQ		Tel: (604) 553-3997
Fax:
PREMISES ADDRESS
114 - 810 Quayside Dr
New Westminster, BC V3M 6B9		INSPECTION DATE
September 24, 2019		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Yuan Yuan Zhao		NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Moderate (16-29) Total Score = 11
Critical Hazards: Total Number: 1
204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Brisket being reheated in the Cambro warmer unit. product measured 16C internal
Corrective Action(s): Reheated on flat top.
Do not reheat foods in the cambro food warmer. only hot foods are to be put in the cambro for keeping warm >140F
Violation Score: 5

Non-Critical Hazards: Total Number: 2
304 - Premises not free of pests [s. 26(a)]
Observation: 4 issues;
-1 dead mouse found caught in trap adjacent to walk-in cooler
-shredded insulation found underneath low temperature dishwasher
-shredded wood and rodent droppings observed behind ice machine and floor level under PC
-rodent droppings observed in corner adjacent to back door
Corrective Action(s): Remove the droppings and shredded insulation. Conduct a deep clean of the facility and follow all pest control company's recommendations.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Food and grease build up observed in the following areas;
-debris tray at the front of the smoker
-on cambro stainless steel table and back stainless steel table
-behind the smoker
-center column of kitchen
-items on wire rack (kitchenaid mixer, bucket for tools etc)
Corrective Action(s): Conduct a thorough cleaning of the facility on a more frequent basis.
Routine cleaning must improve to combat rodent infestation
Violation Score: 3

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

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (4C), sandwich cooler (3C), and upright half cooler (2C) measured < 4 degrees C
=Upright half freezer (-18C) and chest freezer (-22C)
=Beef brisket hot holding not available at the time of inspection, pulled pork (74C) in bain marie, and stove top bain marie water (76C) measured > 60 degrees C
=Low temperature dishwasher measured >50 ppm chlorine at the plate surface
=Sanitizer solution at 200 ppm QUATS available in spray bottles
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=Ice machine maintained in a sanitary manner. FOODSAFE equivalent verified to be valid to 2024 for operator CL
=Permit posted in a conspicuous location