INSPECTION REPORT Health Protection DSOG-C5BVL5

PREMISES NAME Delicious BBQ		Tel: (604) 433-8261 Fax:
PREMISES ADDRESS 2112 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE July 27, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Chi Leung		NEXT INSPECTION DATE July 29, 2021
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1.) Rice scoop stored in lukewarm water. 2.) Duck being hung above the mop sink. Corrective Action(s): 1.) Store rice scoops inside ice water. 2.) Hang cooked duck (during air drying) away from the mop sink. This area is for cleaning. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant build up of grease in the following areas: - floors throughout the back of the kitchen. - on racks inside the walk in cooler. - inside the display cooler at the front of the kitchen. Food debris in the following areas: - Behind the counter top in the back of the kitchen. - Around the stove top. - Underneath the sinks Corrective Action(s): Deep cleaning is required in the areas noted above. Keep floors as dry as possible after cleaning with detergent/degreaser. Deep cleaning requires going into hard to reach areas (ie. behind counter top, underneath sinks, etc.). Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard being used to collect grease and food debris. Corrective Action(s): Discard the cardboard. Use metal bins or other equipment for collecting grease and other food debris. Violation Score: 3

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

Comments

- All handwashing stations are supplied with hot/cold running water, soap, paper towels. - 2-compartment sink available for manual warewashing. Sanitizer available at 100ppm bleach concentration. - Surface sanitizer available in white buckets with presoaked wiping cloths at 100ppm chlorine. - Dry storage area has adequate space and wire racks. - There is a dry storage unit downstairs. Most foods are stored in shelving units. One chest freezer. Only dry prepackaged foods can be stored here. - No signs of pest activity. - FOODSAFE certified staff on duty. Verified at the time of the inspection. Temperature control: - All coolers at < or = 4C - All freezers at < or = -18C - Thermometers available in all refrigeration units. - Immediately begin daily temperature log for all coolers and hot holding units. Temperature template provided to the operator. This will be checked during the next follow up inspection. - Hot holding units > or = 60C