INSPECTION REPORT Health Protection DSEA-CZM33M

PREMISES NAME Nando's Queensborough		Tel: (604) 523-2910 Fax:
PREMISES ADDRESS T110 - 805 Boyd St New Westminster, BC V3M 5X2		INSPECTION DATE January 18, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE January 23, 2024
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken skewers measured 8C in grill area drawer coolers. Ambient air temperature measured 11C Corrective Action(s): Moved all potentially hazardous foods to working prep cooler. Repair the grill area drawer cooler immediately. Do not use this unit until it has been repaired and is capable of maintaining contents <4C at all times Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken breast measured 32C in the broken altosham hot holder. Staff stated it had been left in there for under 2 hours. Corrective Action(s): Reheated to >74C (165F) Ensure that all hot potentially hazardous foods are kept >60C (140F) at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: 3 issues: -1 dead mouse and droppings found behind extra door kept in dry storage -rodent droppings noted around the hot water tank -rodent droppings noted under the POS counter (around modem and old printers) Corrective Action(s): Remove the rodent droppings and clean and sanitize the area using a 100 ppm chlorine bleach solution. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2 issues: -grill area drawer cooler unable to maintain contents <4C -left side alto sham has a non-operational display and is unable to maintain contents >60C Corrective Action(s): DO NOT USE BOTH UNITS UNTIL THEY ARE REPAIRED. Ensure that equipment is working as required and able to maintain contents at their appropriate temperatures. Violation Score: 9

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 (1C), prep cooler (2C), sham (grill) cooler (11C), bar coolers (4c and 3C) measured < 4 degrees C =Walk-in freezer (-20C) and u/c freezer (-15C) =Chicken drawer hot holding (right 61C whole chicken, left measured 35C), rice (64C), and mashed potatoes (62C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Wiping cloths stored in QUATS sanitizer solution at 200 ppm QUATS =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. =Staff hygiene satisfactory at the time of inspection; assistant manager FOODSAFE certification verified to be valid (expires September 2025) =Permit posted in a conspicuous location Key temperature requirements: -cooking AND reheating minimum: 74C (165F) -hot holding minimum: 60C (140F) -cold holding maximum: 4C (40F)