INSPECTION REPORT Health Protection JCHW-CSZQV4

PREMISES NAME BarBurrito - Guildford Village		Tel: (604) 954-1737 Fax:
PREMISES ADDRESS E106 - 15637 104th Ave Surrey, BC V4N 2H4		INSPECTION DATE June 21, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Chirag Patel		NEXT INSPECTION DATE July 05, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 39

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked beef and pulled pork made today and cooked beans made previous and removed from the cooler were stored at ambient temperatures between 15C to 33C. Staff stated the food items have been stored at ambient temperature for approximately 1.5 hours. Staff stated the food was to be reheated for the hot holding units or cooled in the cooler units. Corrective Action(s): Hot potentially hazardous foods must be stored at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. Food items were transferred to the cooler or stored in the hot holding units at the time of inspection. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sanitizer pail in the front and back kitchen both had no detectable Quats sanitizer concentration. Corrective Action(s): Ensure Quats sanitizer is maintained at 200ppm to properly sanitize food contact surfaces. Ensure the automatic dispenser is properly dispensing sanitizer prior to filling the containers. Sanitizer pails were refilled and tested at 200ppm at the time of inspection. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member was using a cellular phone and preparing food at the same time. Staff continued to handle food without changing gloves after using the telephone. Corrective Action(s): Staff must adhere to good hand hygiene practices at all times to prevent potential cross contamination. Staff must change their gloves when they become potentially contamination. Staff member was instructed to change gloves at the time of inspection. Review hand hygiene practices with all staff. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Onions were stored on the floor and staff person belongings were stored on top of another bag of onions. Corrective Action(s): Ensure foods are stored off the floor and in a sanitary manner to prevent potential contamination of foods. Personal belongings were removed and onions were removed from the floor at the time of inspection. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Neither staff member on-site at time of inspection had their FOODSAFE Level 1 or equivalent training. Corrective Action(s): At least one staff member must have FOODSAFE Level 1 or equivalent training during all hours of operation. Operator stated staff will complete their FOODSAFE Level 1 or equivalent training this week. Future incidences of operating the facility without staff trained in FOODSAFE Level 1 or equivalence may result in the issuance of a violation ticket ($230). Violation Score: 1

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

Comments

-Burrito prep cooler was at 4C (top and bottom). -Under counter cooler was at 4C. -Upright cooler were both at 4C. -Upright freezers were at -18C. -Hot holding table was greater than 60C. -Hot foods cooked to greater than 74C prior to placing in the autosham hot holding unit. -3-compartment sink used for cleaning and sanitizing. Quats sanitizer dispenser was at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Equipment was found to be clean and sanitary at the time of inspection. Equipment properly disassembled for cleaning and sanitizing. -Scoops stored in a sanitary manner. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19