INSPECTION REPORT Health Protection ZDER-AY6SM8

PREMISES NAME Nando's Flame-Grilled Chicken		Tel: (604) 450-0004 Fax: (604) 303-0882
PREMISES ADDRESS 100 - 5761 Marine Way Burnaby, BC V5J 0A6		INSPECTION DATE April 25, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Christoph Barrow		NEXT INSPECTION DATE May 02, 2018
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: High (≥30) Total Score = 39

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large insert of cooked chicken cooling in grill drawer cooler with lid on. Corrective Action(s): All PHF requiring cooling must be rapidly cooled in the fastest way possible. Do not cool hot food in drawer coolers, too slow. Also do not cool hot foods in a container with a lid, the hot air requires an ability to escape. Large insert of cooked chicken re-located to walk in cooler with out lid for 10 minutes and then partially lidded after 10 min. Review rapid cooling techniques of large inserts of hot foods with staff. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooler drawer food inserts noted above 4 C: 1. Large insert of chicken tenders : 24 C 2. Insert of chicken skewers : 18 C 3. Small insert of mushrooms: 14 C 4. Small insert of processed cheese: 14 C 5. Large insert of cooked chicken: 24 C 6. Shredded chicken noted 21 C ***Smaller inserts appear to be stored within larger drawer insert and struggling to maintain < 4 C Corrective Action(s): Ensure all PHFs are stored at or below 4 C at all times. Any PHF above 4 for more then 2 hours must be discarded. All above inserts were discarded during inspection except (5.) and (6.) 5. Large insert of cooked chicken just place in drawer within hour - re-located to walk in cooler for rapid cooling. 6. Shredded chicken just prepared within the hour - re-located to walk in cooler during inspection. -Do not double insert food to allow for proper cooling of PHFs, this may be contributing to increase temperatures. Violation Score: 25

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Sandwich cooler noted 4 during inspection - log noted Apr 25 in the AM was 5 C and 6 C before start of day. 2. Grill cooler drawers noted at above 4 C. Bottom drawer can not close completely due to excess ice build up. 3. Front handwashing sink noted with hot & cold water, paper towel and broken soap dispenser next to sink edge. Corrective Action(s): Ensure all coolers are capable of functioning properly and able to maintain less than or equal to 4 C. 1. All coolers should be checked each morning to verify temp is under 4 C so i can be assumed the temp has been <4 C all night. If the cooler is above 4 C the PHFs in cooler will need to be discarded and cooler serviced. Service cooler to verify it is functioning correctly. Correction date: 1 week 2. Cooler drawers must be able to close completely with no excessive ice build up. Remove ice and monitor drawers are capable of maintaining <= 4 C. Cooler was being de-iced after inspection. Until temperatures can be verified do not store PHFs in this cooler. Correction date: 1 week 3. Re-mount front handsink soap dispenser for easy access for handwashing by staff. Correcion date: 1 week Violation Score: 9

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

Comments

1.Walk in cooler: 3 C / Freezer: -16 C 2. Grill cooler drawer: 15 C / 18 C (violation noted above) 3. Fries freezer: - 12 C (ideal <= -18 C) 4. Alto Shaams: 65-68 C 5. Prep cooler: 4 C 6. Front desert cooler: 3 C 7. Rice hot hold: 69 C -Temp logs recorded daily - Handsinks and washrooms supplied with hot & cold water, liquid soap, paper towel / air dryer (exception noted above). *Back prep sink and handsink are accessible and maintained in a sanitary condition. -Low temp dishwasher noted: 50 ppm chlorine -Food is protected - labelled, covered and off the ground *Scoopers are in room temp water - operator claims to change out water every 1-2 hours - acceptable - No signs of pest activity noted - pest control provided by Abell. Follow all recommendations by pest control technician Note: -Ice machine has been removed permanently from back kitchen and replaced with additional Alto Shaam - ventilation hoods professionally cleaned March 2018

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-AY6SM8
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment