INSPECTION REPORT Health Protection JLEE-CHLMEY

PREMISES NAME Barcelos Flame Grilled Chicken (Rosedale)		Tel: (604) 745-4550 Fax: (604) 745-1081
PREMISES ADDRESS 4 - 52855 Yale Rd Rosedale, BC V0X 1X0		INSPECTION DATE August 22, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Gursharan Atwal		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked hicken in warm holder measured to have internal temperaure of 56.5C. Staff indicated that chicken pu tin holder roughly 0.5 hour ago. Corrective Action(s): Reheat chicken to an internal temperature of 74C or higher. Keep hot potentially hazardous foods at an internal temperature of 60C or more Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Scoop for mash potatoes stored in lukewarm water (measured at 12.1) 2. Used knife with food debris stored in wooden block Corrective Action(s): 1. Store in-use utensils, e.g. tongs, scoops, spoons in ice water (<4C), hot water (>60C) or clean/ sanitize at least once every 4 hours 2. Clean and sanitize knife/ wooden block. Ensure that utensils are stored in sanitary condition 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

Paper-based inspection report 257723 Routine inspection - All handsinks fully equipped with hot/cold running water, liquid soap, and paper towel - Low temperature dishwasher measured to have chlorine residual of 50ppm at the plate surface - QUATs surface sanitizer measured to have a concentration of 200ppm - Two compartment sink with plugs available for manual warewashing - All coolers (walk-in, prep, and under-counter) measured to be at 4C or less - Walk-in freezer and under counter freezer measured to be at -18C or less - Temperature logs maintained and in-use - All foods are stored off the floor. No ready-to-eat foods stored below raw meats - Ventilation hood observed to be in sanitary condition - Premises observed to be in sanitary condition - Hot-holding units for rice and chicken measured to maintain a temperature of 60C or more - Permit in visible location - No pest activity detected during time of inspection - Staff presented valid and current FOODSAFE Level I or equivalent certificate