INSPECTION REPORT Health Protection DKAL-C3LPLP

PREMISES NAME Barcelos - Impact Plaza		Tel: (604) 765-1560 Fax:
PREMISES ADDRESS 136 - 15280 101st Ave Surrey, BC V3R 8X7		INSPECTION DATE June 1, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sahdeep Ludu		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Custard tarts were stored at room temperature. Operator argued that they are always kept at room temperature and there has been no issue with it in the past. He mentioned they were made less than 2 hours ago when asked more questions. Corrective Action(s): The tarts were moved to the cooler at the time of inspection. Please provide proof that the custard tarts are shelf stable if you wish to keep them at room temperature. Custard is a potentially hazardous food (often containing eggs) that can harbour pathogen growth if stored at room temperature for extended periods of time. Ensure custard and custard products are kept cold at 4C or below, or hot at 60C or above. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Sanitizer spray bottle was measured to have QUATS at 100 ppm concentration. 2) Dirty rags are used to wipe down surfaces with the sanitizer. Corrective Action(s): 1) The operator refilled the bottle at the time of inspection. Ensure sanitizer is maintained at 200 ppm QUATS at all times. 2) The operator put the rags in a sanitizer bucket at the time of inspection. Ensure rags are timely replaced and kept in sanitizer solution to prevent the growth of pathogens. It is recommended that single-use napkins/paper towels be used to wipe down counters if the sanitizer spray bottles are used. Do not leave dirty rags around the facility as they harbour pathogen growth. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The back hand washing sink was blocked with plugs in the basin. Corrective Action(s): The plugs were removed at the time of inspection. Ensure the hand washing sinks are ALWAYS accessible for staff to wash their hands. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Plastic containers (used as scoops) were left in large buckets of sauce/creamy ingredients in the walk-in cooler. 2) Chopped produce and other ingredients were left uncovered in the preparation coolers. 3) Staff's personal food items were kept on food preparation counters (Tim Hortons Cups). Corrective Action(s): 1) Operator removed the plastic containers that were being used as scoops and moved them to the dishwashing area. Use proper scoops for scooping out ingredients from large bins. Do not leave containers inside the ingredients as they are potentially contaminated surfaces that can cross-contaminate food and cause foodborne illness. 2) Keep items inside coolers covered to prevent cross-contamination through accidental spills. 2) Do not eat in the food preparation area as that can contaminate food contact surfaces or food for public consumption. Operator removed the personal food items from the food preparation counters at the time of inspection. Violation Score: 9

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

Comments

Routine inspection conducted. Temperatures: - Walk-in cooler: 3C - Walk-in freezer: -23C - Cook-line coolers: <4C - Preparation cooler with inserts: <4C - Cook-line freezers were at adequate temperatures Sanitation: - Hand washing sinks were adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. Ensure the hand sinks are always accessible. - Dishwasher achieved 50 ppm chlorine residual at the dish surface after the final rinse cycle. It took two cycles to achieve 50 ppm. Ensure the sanitizer levels are tested frequently. Re-run the dishes if there is inadequate sanitizer levels. - Chlorine test strips were available on site. - Adequately labelled sanitizer bottles were available in food preparation areas. *see violation above* - Staff/public washrooms were in good sanitary condition. Storage: - Food is stored off the floor. - Food in the walk-in cooler was marked with dates. F.I.F.O principle was in use. - Dry storage area was in good sanitary condition. - Chemicals were stored separately from food items. - Pest proof containers were in use. The lids were shut off. Pest Control: - No signs of pest activity noted. - Tin cats and mechanical mouse traps were were empty and properly places along back walls of the facility. - Facility is monitored by a professional pest control company. Administration: - Permit was posted in conspicuous location. - Valid FoodSafe level 1 certificates were available on site. COVID-19 Safety: - COVID-19 Safety Plan is available on site. - Max occupancy sign for the whole facility is posted at the front entrance. NOTE: Max occupancy signs for confined areas in the facility like the washrooms and back kitchen should be posted. - Staff is screened before each shift. Schedules are available for review. - Barriers are in place between booths and bar. - Hand sanitizers are available. Signature not required due to the COVID-19 pandemic.