INSPECTION REPORT Health Protection DSEA-B4GUF2

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 10, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yuan Yuan Zhao		NEXT INSPECTION DATE September 12, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 48

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Staff use large 18 quart cambro container for cooling various bbq sauces. This container is too large for cooling sauces at an adequate speed Corrective Action(s): Operator must purchase cooling wands (3X) immediately. All hot potentially hazardous foods are to be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours of less. Sauce can be cooled rapidly using an ice and water mixture or ice wand after the sauce has sufficiently cooled (not when immediately removed from the heating unit) Violation Score: 5 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation: Sealed bags of pit beans and chili found reheating in water measuring 69C. Corrective Action(s): discussed with staff, all reheating must be done to 74C. Staff to use stronger bain marie for reheating (currently in use, measuring 89C) Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Beef brisket measured 43C internal in cambro unit. Product cooked off <2 hours prior. Corrective Action(s): Reheated in oven. ensure that all hot potentially hazardous foods are stored >60C (140F) at all times. discussed using an electric cambro unit, oven, or smoker for hot holding meats. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice machine's ice well found to have mold build up on some inner surfaces. Corrective Action(s): clean and sanitize the ice machine. this must be done on a more frequent basis. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Low temperature dishwasher measured 0 ppm chlorine at the dish surface. staff indicated that the dishwasher had malfunctioned due to staff error and required repair Corrective Action(s): Switch to 2 compartment sink warewashing method for washing dishware. do not use the dishwasher. Repair the dishwasher immediately. Must be sanitizing dishware at 100 ppm chlorine at the dish surface. Violation Score: 15

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: rodent droppings observed on top of the dishwasher and under storage racks in the back of house. Corrective Action(s): Clean areas and remove droppings. Sanitize areas thoroughly. 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 (3C) and sandwich cooler (4C) measured < 4 degrees C =Upright freezer (-18C) and chest freezer (-19C) measured < -18 degrees C =Hot holding (78C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 72.9 C at the dish surface (minimum 71 C required for proper sanitizing) =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method =Wiping cloths stored in sanitizer solution at 200 ppm QUATS and available in spray bottles =Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine and available in spray bottles =Dedicated prep sink available for food preparation =General sanitation was satisfactory at the time of inspection =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. =No evidence of pest activity noted at the time of inspection =Ice machine and deli slicer was maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE expiry date. =Permit posted in a conspicuous location

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-B4GUF2
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Buns ordered from Pamola bakery (across food court). shortening used for buns within transfat restrictions.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment