INSPECTION REPORT Health Protection AHEN-CKCNZ3

PREMISES NAME Zugba Flame Grilled Chicken		Tel: (604) 497-1697 Fax:
PREMISES ADDRESS 14351 104th Ave Surrey, BC V3T 1Y1		INSPECTION DATE October 19, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Achilles Pelaez		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No 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: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot-held meat skewers inside two covered inserts were measured between 40 to 44 degrees C internal temperature. These hot-held food products were below 60 degrees C for less than 2 hours. Operator informed that they had been previously heated on the grill top prior to being placed under the hot-holding unit. Corrective Action(s): Operator reheated the meat skewers to 74 degrees C (165 degrees F) during the inspection; the reheating step can only be done once. Ensure hot potentially hazardous food to be hot-held is maintained at or above 60 degrees C (140 degrees F) and to monitor hot-holding temperatures with the sanitized probe thermometer. It was discussed that the hot water level in the steam table may need to be raised. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food contents inside two open metal cans were observed in the upper lid of the prep. cooler. Corrective Action(s): Operator transferred the food contents into a single-use container during the inspection. Ensure the food contents of open metal cans is transferred into food grade containers to protect food from any potential contamination. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): A wooden knife block was observed on-site, which was not made of smooth and impervious to moisture materials. This wooden knife block was stored inside a container with other knives in it. Corrective Action(s): Operator removed the wooden knife block from the knives container and is to remove it from the food premises today. Ensure to store knives in a container or magnetic knife strip that is made of smooth, impervious to moisture, easy to clean, durable, and nontoxic materials. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: A plastic ziploc bag was observed to be placed around the base of the faucet of the 2-compartment sink. Operator informed that water leaks occasionally from the base of the faucet and they have spoken to a plumber who is looking for the appropriate replacement part to prevent the leak. Corrective Action(s): Ensure the appropriate repairs are made to the 2-compartment sink to prevent the leak at the 2-compartment sink; Correct as soon as possible within 1 month. Note: 2-compartment sink was supplied with hot and cold running water and it was operational during the inspection. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator on shift informed that their FOODSAFE Level 1 course training has expired. Corrective Action(s): Operator is to renew their FOODSAFE Level 1/equivalent course training by successfully completing a FOODSAFE Level 1 or equivalent course; Correct within 1 month and provide an update to the district Environmental Health Officer. The Operator and at least one staff member on shift in their absence is required to maintain valid FOODSAFE Level 1/equivalent course training. Violation Score: 1

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and singe-use paper towels. Refrigeration units were at or below 4 degrees C. Freezer temperatures were satisfactory. Other hot-held food (chicken, rice, and soup) were at or above 60 degrees C (140 degrees F). Manual probe thermometer (in degrees F) was available on-site. Cooking/reheating temperatures to at least 74 degrees C (165 degrees F) were reviewed. High temperature dishwasher final rinse temperature was at 76.3 degrees C (71 degrees C or hotter) at the plate level. 2-compartment sink was supplied with hot and cold running water. Sink plugs were available. 100-200 ppm chlorine sanitizer was available inside three labelled sanitizer spray bottles. Ventilation hood was in a clean condition. No signs of recent pest activity were evident at the time of inspection. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, feel free to contact the district Environmental Health Officer.