INSPECTION REPORT Health Protection LKIM-CJAVNA

PREMISES NAME Bona Fide BBQ		Tel: (778) 866-9883 Fax:
PREMISES ADDRESS F3 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE September 15, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Gigi Zheng		NEXT INSPECTION DATE September 16, 2022
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Multiple repeat violations: - Hot holding display case door was observed to be propped open at time of inspection - Hot holding display case was turned down low so that ambient air temperature was observed to be at 30-40 degrees Celsius - Hot holding of barbecue meats was at temperatures less than required 60 degrees Celsius. Hanging barbecue ducks found at internal temperature of 33 degrees Celsius - Door wedges for hot holding unit door were found at facility. Owner was instructed to remove these items at previous inspection. - Cooked meat was hidden on second shelf across from grill line. Not in hot holding unit. - Barbecue meat was observed hanging at ambient temperatures in back area. Items had been removed from oven and not immediately added to hot holding unit CORRECTED DURING INSPECTION. - Hot holding display case door was closed at time of inspection at EHO instruction - Hot holding display case was increased to high at time of inspection - Hanging ducks reheated in oven at time of inspection - Door wedges removed at time of inspection - Cooked meat returned to cooler unit. - Barbecue meat added to hot holding unit . Corrective Action(s): DO NOT prop open hot holding display case door. The door stops are to be discarded and not used. The Hot holding unit is to maintain internal temperatures of greater than or equal to 60 degrees Celsius at all times. DO NOT turn down hot holding unit. Add thermometer to unit and keep inside to monitor temperature. Do not leave potentially hazardous food items out at room temperature for indefinite periods of time. Once food items are removed from oven they are to IMMEDIATELY be added to hot holding unit. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution upon arrival of EHO. Sanitizer buckets were placed inside all hand sinks and were observed to be at 0ppm. Raw meats in dishwashing sink. CORRECTED DURING INSPECTION. . Corrective Action(s): Sanitizer solution is to be made available to all staff at all times of the day. It is not to be stored in hand sinks. Raw meats are to be processed in the processing sink. The three compartment sink is intended for dishwashing and must be set up with sanitizer solution. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sinks blocked with buckets of sanitizer solution. CORRECTED DURING INSPECTION. . Corrective Action(s): Nothing should be inside hand sinks. Staff must be able to freely wash hands at all times. . 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

Unacceptable food handling practices observed today. Significant improvement needs to occur at facility or enforcement action will occur. Facility has been open for a very short time period and should not have so many violations of Food Premises Regulations. Ensure owner is aware of issues.