INSPECTION REPORT Health Protection JELR-CPCUHM

PREMISES NAME Barcelos Flame Grilled Chicken (Tsawwessen)		Tel: (604) 499-9490 Fax:
PREMISES ADDRESS FC7 - 5000 Canoe Pass Way Tsawwassen, BC V4M 0B3		INSPECTION DATE February 24, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Harpreet Sandhu		NEXT INSPECTION DATE February 28, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 67

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Hot cooked chicken is being cooled in containers with lids and containers are stacked preventing quick cooling. Corrective Action(s): Cool hot chicken from 60C/140F to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. Do not fully cover so that steam can escape and do not stack containers. This will allow for faster cooling. Full cover once food is cold. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Upright "Barcelos" cooler - air temperature 11C. Food temperature of sauce about 10C. Corrective Action(s): Food that was cooked this morning and is still within the required cooling range (rice and baked potato) moved to prep cooler to be stored at 4C/40F or colder (corrected during inspection). Food that does not need to be refrigerated (some sauces and bread) can be stored in this cooler but other potentially hazardous foods (PHF) cannot be stored in this cooler. Other PHF that are in this cooler for limited time to be moved - store in walk in cooler. All PHF to be stored at 4C/ 40F or colder. Repair or adjust this cooler so it can keep PHF at 4C or colder. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice in hot holding unit by hand sink - rice temperature is below 140F for <2 hours (125-140F measured). Hot holding bone in chicken food temperature about 50C (for less than 2 hours). Hot holding boneless chicken food temperature is at 35C (for more than 2 hours). Corrective Action(s): Rice reheated to 165F and now being hot held above 140F (corrected). Bone in chicken reheated to 165F. Boneless chicken at <60C/140F for more than 2 hours discarded during inspection. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Tongs and utensils are being stored in warm water near grill. Water is not clean and has not been changed. Corrective Action(s): Tongs can be stored in plain ice water that is changed frequently (when ice melts) or in hot water above 60C/140F. Wash, rinse, sanitize (use 1tsp bleach in 1 liter water or 100-200ppm chlorine), and air dried every 4 hours. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Commercial dishwasher is washing pans and utensils but there is no final sanitizing rinse (low temp dishwasher) - 0ppm chlorine detected after final rinse (chlorine bottle connected but no chlorine detected on pans after final rinse cycle). Corrective Action(s): Immediately wash, rinse, and sanitize all pans, utensils etc. (using 100-200ppm chlorine to sanitize as demonstrated). Test strips provided to staff to help with measuring sanitizer. Repair or service dishwasher as soon as possible. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Walk in cooler - cooked food in covered containers stored on shelf next to raw chicken (no evidence of cross contamination but there should be better separation). Corrective Action(s): Organize walk in cooler so that raw chicken is below or away from ready to eat /cooked food. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Droppings (mouse) noted in dry storage locker. Monitoring traps observed in this area. Corrective Action(s): Keep potatoes in pest proof bins. Clean entire dry storage area. Sanitize surfaces of cans and discard any items that may have been contaminated. Follow a pest control plan (increase monitoring and pest control, clean regularly). Violation Score: 9

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

Comments

Routine check. Two staff on site state they have Food Safe training. Operator not on site today. Coolers (2 prep coolers, drawer cooler, and pop/sauce cooler) are at 4C/40F or colder - good. Walk in cooler (back storage locker) - air temperature above 4C but food temperature was below 4C - ok. *Upright Barcelos cooler - air temperature 11 C and food temperatures are: potatoes 10C/ 50F and were cooked at 10am (now 2:40pm); rice about 58F made about 12pm - still cooling. See above. *Rice hot holding 125-140F - made 1 hour ago - reheated to 165F/74C and now being held hot above 60C/140F - see above. Cooked boneless chicken breast - cooking to 165F/74 C - ok. *Cooling hot chicken - cool in walk in cooler - let steam escape and fully cover when cold - see above. *Do not store cooked chicken near raw chicken in walk in cooler - see above. *Cooked hot held boneless chicken breast reheated >4 hours ago - food temp is 35C - in danger zone - discarded during inspection. *Cooked bone in chicken halves and quarters - food temperature about 50-55C (below 60C for 2 hours or less) - reheat to 74C/165F and hot hold above 60C/140F. Lettuce is washed in prep sink that has been cleaned and sanitized. Hand washing - ok. Hot/cold water, liquid soap, paper towels provided. Staff washing hands after handling raw chicken - good. Disposable non-latex gloves are available. Staff advise they have taken Food Safe course. Keep copies of certificates on site and verify that the certificates have not expired (renew by taking refresher course before expiry date). *Utensils stored in water near grill - water dirty (not changed) and water temp is at 27C or 82F - see above. *Note - Verify that brushes for brushing sauce are made of food grade materials. Quats in labelled spray bottle 200ppm - good. Used on prep sink after cleaning. Used on trolly. * Commercial dishwasher - low temp dishwasher (hot water did not reach temperature to sanitize) and final rinse water - 0ppm chlorine detected after final rinse - see above. * Pest control and cleaning - Mouse droppings in back storage area. Copy of report to be emailed to Manager - Manager to confirm receipt of report and to meet for follow up inspection.