Fraser Health Authority



INSPECTION REPORT
Health Protection
253957
PREMISES NAME
BBQ Chicken		Tel: (604) 498-1129
Fax:
PREMISES ADDRESS
102 - 15146 100th Ave
Surrey, BC V3R 0J8		INSPECTION DATE
August 17, 2021		TIME SPENT
2 hours
OPERATOR (Person in Charge)
Seung gu Oh		NEXT INSPECTION DATE
October 17, 2021
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
No
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0
Critical Hazards: Total Number: 2
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottle measured to have 0ppm chlorine.
Corrective action: Add 2ml of bleach to 1 litre of water. Ensure that the bleach solution is prepared fresh daily and concentration is between 100-200ppm (verified by test strip).
Rationale: Surface sanitizer needs to be maintained at the adequate concentration to effectively reduce pathogens, eg. (harmful bacteria and viruses) on food contact surfaces which can reduce the incidence of foodborne illness.
Corrective Action(s):
Violation Score:

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): 1. Hand sink by the dry storage area observed to have a container and liquid soap bottle in the basin.
2. No hot water observed in the handsinks in the washrooms. Food handler indicated hot water line was temporarily turned off.
Corrective action:
1. Ensure the handsink is free of supplies and accessible for handwashing.
2. Turn the hot water line on. Ensure that hot/cold running water, liquid soap and method of drying hands are available.
Rationale: Handwash stations must have hot/cold running water, liquid soap and single use material to dry hands for proper hand hygiene and handwashing procedures in order to prevent the incidence of communicable disease. Handwash stations must be accessible for food handlers to practice frequent handwashing.
Corrective Action(s):
Violation Score:

Non-Critical Hazards: Total Number: 4
104 - Permit not posted in a conspicuous location [s. 8(7)]
Observation (CORRECTED DURING INSPECTION): Permit not observed to be posted in a conspicuous location.
Corrective action: Ensure that the permit is posted in a place that is visible by the public.
Rationale: The health permit needs to be posted in a location that is visible to the public so that they are informed that the food service establishment has been permitted and has the capability to follow safe food handling procedures.
Corrective Action(s):
Violation Score:

209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Raw eggs observed to be stored above chopped vegetables and raw tomatoes.
Corrective action: Ensure that eggs are stored on the bottom shelves and not above ready to eat foods, eg. ready-to-eat produce.
Rationale: Raw food items can spill and drip onto the ready to eat foods below. Contaminated food items with harmful bacteria can survive and can potentially lead to foodborne illness when consumed by customers.
Corrective Action(s):
Violation Score:

312 - Items not required for food premises operation being stored on the premises [s. 18]
Observation: Garden hose and reel cart observed to be stored by the prep sink.
Corrective action: Ensure that items not required for food premises operation are not being stored in the food preparation area.
Rationale: Items not required for the food premises operation can potentially hinder proper cleaning and sanitation of the food preparation area, which can contaminate food and food contact surfaces.
Date to be corrected by: Today
Corrective Action(s):
Violation Score:

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: No staff onsite has current FOODSAFE Level 1 or equivalent training in operator's absence. Manager indicated that the FOODSAFE Level 1 course will be completed by the end of this week.
Corrective action: Ensure that the FOODSAFE Level 1 course is completed and email the certificate to the district health inspector.
Rationale: At least one staff needs to be certified in FOODSAFE Level 1 or equivalent to be updated with the current FOODSAFE handling practices and to prevent the incidence of foodborne illness.
Date to be corrected by: 2021/08/24
Corrective Action(s):

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

General observations noted during the inspection.
1. Temperatures
All coolers (walk-in, upright, beverage, under the counter, prep) maintained at 4C or colder.
All freezers maintained at -18C or colder.
Thermometers observed in the refrigeration units.
Rice hot held at >60C.

2. Sanitation
Low temperature dishwasher measured to have 80ppm chlorine (minimum requirement is 50ppm chlorine).
Tongs cleaned and sanitized after each use.
Vent hood observed to be insanitary condition.
Rice scoop stored in cold water with ice.
Bleach observed to be available on the premises.

3. Food storage
All foods observed to be covered in refrigeration units.
All foods observed to be stored off the floor.
Shatterproof light covering observed in walk-in cooler.

4. Pest control
No pest activity detected during time of inspection. Professional pest control company services the premises twice per month.

NOTE/RECOMMENDATION:
1. Ensure that temperature of the refrigeration units are checked and documented at twice a day.
2. Ensure that the concentration of the sanitizer in the low temperature dishwasher is checked twice per day.