INSPECTION REPORT Health Protection JCHW-D3HQDF

PREMISES NAME BarBurrito - Guildford Village		Tel: (604) 954-1737 Fax:
PREMISES ADDRESS E106 - 15637 104th Ave Surrey, BC V4N 2H4		INSPECTION DATE March 19, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chirag Patel		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] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Beans in the under counter hot holding unit were at 37C. Corrective Action(s): Potentially hazardous foods must be reheated to 74C prior to hot holding at/or above 60C. When using a microwave to reheat foods, ensure the foods are stirred part way through the heating process. Beans were reheated to greater than 74C at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Manual dicer blades were found to have dried red onions on the blades. Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use to prevent potential cross contamination. Blades with dried on food debris may require an additional soaking or a brush to properly clean prior to sanitizing. Blades were properly cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Front prep cooler was at 2C (top) and 4C (bottom). -Front under counter cooler was at 4C. -Back upright coolers #1 and #2 were both at 4C. -Upright freezer was at -19C. -Cooked pulled pork was properly cooled and at 4C. Cooling wands available on-site. -Frozen foods thawing in the cooler at 4C. -Temperatures checked and recorded daily. -Cleaning and sanitizing carried out in the 3-compartment sink. Quats sanitizer was tested at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer pails and spray bottle labelled and tested at 200ppm. -Raw meats stored below ready-to-eat foods. Foods stored off the ground. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operator. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 equivalence valid until May 27, 2028. -Please contact the inspector if you have any questions or concerns. -Signature not required.