INSPECTION REPORT Health Protection JCHW-B8FTXH

PREMISES NAME BBQ Nation		Tel: (604) 502-0206 Fax:
PREMISES ADDRESS 101/102 - 7238 137th St Surrey, BC V3W 1V3		INSPECTION DATE January 15, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ravinder Gill		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Both men's and women's washroom did not have any single use paper towels. Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door was opened at the time of inspection. Corrective Action(s): Back door must be kept closed at all times. If back door is opened, a screen must be in place to prevent potential entry of pests. Back door was closed at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Walk-in cooler was at 6C at the time of inspection. Corrective Action(s): Walk-in cooler must be able to maintain 4C or less on a consistent basis to prevent the growth of pathogens and or the formation of toxins. Cooler was adjusted and decreased to 4C at the time of inspection. Monitor the cooler temperature and adjust or service as needed. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Walk-in cooler thermometer measured 2C to 3C. Cooler unit was at 6C. Corrective Action(s): Ensure cold holding units are equipped with accurate thermometers to verify proper cold holding temperatures. Violation Score: 1

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

Comments

-Walk-in cooler was adjusted to 4C at the time of inspection. -Walk-in freezer was at -15C. -Kitchen upright cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Front cooler (cream) was at 4C. -Chest freezers were at -20C and -29C. -Burgers in the grill were greater than 71C. -Hot potentially hazardous foods cooled on a counter with a fan, and then transferring into a cooler. Items were at or below 4C. -High temperature dishwasher had a final rinse temperature of 73C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations in kitchen accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles were at 200ppm and properly labelled. -Quats sanitizer dispenser was at 200ppm. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. Raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -FoodSafe Level 1 valid until June 19, 2023. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B8FTXH
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: 0.08 hour Specific comments: Garlic margarine spread had 0.3g trans fat / 80g total fat = less than 2% trans fat Oil is trans fat free Other foods meet the trans fat requirements.
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