INSPECTION REPORT Health Protection TCHN-C7GU4V

PREMISES NAME Barcelos Flame Grilled Chicken (King George)		Tel: (778) 564-0800 Fax:
PREMISES ADDRESS 101 - 7577 King George Blvd Surrey, BC V3W 5A8		INSPECTION DATE October 4, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Surjit Dhillon		NEXT INSPECTION DATE October 06, 2021
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1. Various take-out sauces stored in 1 door undercounter cooler. Cooler measured 9.0°C at time of inspection. Labelling on original packaging states product shoudl be kept refrigerated. 2. Cut vegetables and products stored on upper level of sandwich prep table observed to be >4°C. Corrective Action(s): 1) Barside undercounter cooler a. Discard all product that has been stored in cooler for longer than 4 hours. b. Discontinue use of cooler until it can maintain temperatures of 4.0°C or less. c. Contact refrigeration technician to have unit serviced so that it can maintain temperatures of 4.0°C or less. Correct by: immediately 2. Sandwich prep table If potentially hazardous food cannot maintain 4°C or less, product is to be discarded after 4 hours. Recommended to store less product on upper levels of table Correct by: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Heavily damaged cutting board observed to be used to cut vegetables across from dishwasher area. Board is missing corners and black coloured stains are visible on the board. Equipment can no longer be easily cleaned. 2. Some food in boxes in walk-in freezer observed to be stored on the floor. Corrective Action(s): 1. Review corrective actions as outlined in Food Safety Plan/Sanitatation Plan regarding damaged equipment. correct by: immediately 2. store food products on shelves. Foods are to be stored 6inches off the floor. correct by: immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. floor of kitchen area observed to be very slippery; heavy build up of grease. Floors were stated to be cleaned daily by staff. Build up of grease can be potential attractant to pests. 2. build up of water and food debris under shelving, appliances and inside coolers 3. staff stated water from spec tank (used to clean range hood baffles) disposed of into floor drain Corrective Action(s): 1. Floors will need to be degreased and cleaned correctly, regularly or more frequently correct by: June, 2022 2. Water and food debris should be cleaned regularly correct by: June 2022 3. Dispose of waste water appropriately. Floor drains may not be sufficiently equipped to handle grease-laden water and may lead to further drainage/sewage complications correct by: immediately Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Bar-side undercounter cooler measured 9.0°C at time of inspection. Corrective Action(s): 1. discontinue use of cooler until unit can maintain temperatuers of 4.0°C or less. 2. contact refrigeration technician to have unit serviced so that it can maintain appropriate refrigeration temeperatures. Correct by: immediately Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on shift have not taken or do not hold valid FoodSAFE level 1 (or equivalent) certificates. Corrective Action(s): Ensure at least one foodSAFE level 1 (or equivalent) certified staff is on shift at all times kitchen is operating. Correct by: June 2022 Violation Score: 1

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

Comments

Routine inspection conducted. Temperatures: prep table/freezer: -8.8°C 2 door sandwich prep table: 4.0°C walk-in cooler: 4.2°C walk-in freezer: -10.4°C 1 door undercounter cooler (barside): 9.0°C see above infraction 3 door cooler (barside): 2.8°C rice hot holding: 60.0°C Sanitation: hand washing stations equipped with hot/cold running water, liquid soap and paper towels QUATS measured 400ppm mechanical dishwasher measured 100ppm at time of inspection General: all food covered at time of inspection no pest activity observed at time of inspection valid decal displayed at bar