INSPECTION REPORT Health Protection ALUI-BLQQP7

PREMISES NAME Charcoal & Woodz		Tel: (778) 881-1349 Fax: (604) 576-8892
PREMISES ADDRESS 102 - 17530 64th Ave Surrey, BC V3X 1Y9		INSPECTION DATE February 12, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jas Chhina		NEXT INSPECTION DATE February 20, 2020
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: Moderate (16-29) Total Score = 21

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed various containers of raw meat being stored on shelves in walk in cooler above cooked meats, vegetables, and other ready to eat food items. Corrective Action(s): Move all raw meats to your lower shelves and do not store ANY raw meats above any produce or ready to eat food items. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Sticky fly trap in dishwasher area had several flies on it. Corrective Action(s): 1) Replace fly trap and ensure it is not above any surfaces where dishes are placed 2) Ensure not to leave dirty dishes in the dish pit area for long periods of time as this will attract more flies. Correct by; Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Garbage/debris on floor in between the upright glass door cooler and the adjacent upright cooler (by the back hallway area, across the liquor walk in cooler). 2) Counters/Surfaces in kitchen needs to be thoroughly wiped down and cleaned as some of them have detergent residue on them. Corrective Action(s): Remove all garbage/debris .Ensure to keep all floors and surfaces clean. Correct by: Today Violation Score: 9

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

Comments

Routine inspection conducted: Handsink equipped with liquid soap, paper towels, hot/cold running water Prep coolers across stove: right (3.1 deg C) left (4 deg C) Walk in cooler: 3 deg C All other coolers (bar, alcohol walk in, upright coolers) were at 4 deg C or less Walk in freezer (inside walk in cooler) : -16 deg C All other freezers at -18 deg C or less Hot holding at 60 deg C or greater Bar glasswasher achieved 50 ppm chlorine residual Low temperature dishwasher in kitchen achieved 50 ppm chlorine residual Sanitizer in spray bottle at 200 ppm Quats