INSPECTION REPORT Health Protection RSHA-BCTT67

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 June 4, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jane Kleisnger		NEXT INSPECTION DATE
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Total Score = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Hot holding chicken (auto sham - kitchen) = 38.6 C. Corrective Action(s): Hot holding must be maintained at or above 60 C. Temperature of holding unit does not appear to be accurate. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Food Storage: Storage containers are being stacked ontop of one another while saran wrap is being used to cover storage containers. Frozen items being stored in sink full of water. Corrective Action(s): Do not stack containers ontop of each other when saran wrap is being used. Thawing procedures discussed. (ie: under running water, in a microwave or in a refrigerated unit.) Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Sanitation: Food/debris noted along walls, behind/under equipment, and shelving in prep storage areas are unorganized. Unused items noted in front of kitchen handsink. Mop drain appears to be plugged. Corrective Action(s): Clean and organize facility. Store all items in designated areas. Cleaning supplies/items are to be separated from clean utensils - not to be stored above plates, etc. Violation Score: 3

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

Comments

Notes: - Temperature Control: Temperature audits/records are to be reflective of actual holding temperatures. (ie: Internal monitoring vs machine display discussed.) - Mechanical Dishwasher: Ok. - Ensure all food contact surfaces are being washed and disinfected after use or on a timely manner. All cleaned implements are to be stored in a sanitary manner. (ie: upper storage shelves/clean storage containers) - Wiping cloths: Too many cloths noted on prep lines. Cloths used on food contact surfaces are to be stored in a sanitizer at all times. Limit the number of cloths being used during the day. - Sanitation: Clean and organize the prep area. Remove all unused/unwanted items to free up space.