INSPECTION REPORT Health Protection NTSD-CN7R8P

PREMISES NAME Barcelos Flame Grilled Chicken (Brickyard)		Tel: (604) 575-0223 Fax:
PREMISES ADDRESS 121 - 17449 56th Ave Surrey, BC V3S 2X6		INSPECTION DATE January 18, 2023	TIME SPENT 1.15 hours
OPERATOR (Person in Charge) Rajan Bassi		NEXT INSPECTION DATE 5 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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer is unavailable (the kitchen/prep. area). Red bucket is empty and stored in the kitchen hand sink at the time of inspection/a spry container is empty. Corrective Action(s): Provide surface sanitizer for the kitchen prep.area. Ensure that the surface sanitizer available all the time during operation hours. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Unlabeled front surface sanitizer (spray) container. Corrective Action(s): Lable the container. All chemicals/cleaning agents must be stored in the original or properly labeled containers. Violation Score: 3

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

Comments

- General sanitation - good. - Temperature of the walk-in cooler at 4.0°C. - Temperature of the walk-in freezer: -22.0°C. - Temperature of the under counter cooler (cook line) at 4.0°C. - Temperature of the under counter freezer (cook line) at -18.0°C. - Temperature of the salad prep counter at 2.6°C. - Temperature of the under counter cooler (bottled soft drink): 4.0°C. - All hand-washing sinks supplied with hot/cold running water, liquid soap and paper towels. - Low temperature dishwasher at 50ppm (chlorine). - Bleach and Quat are available on site. - Surface sanitizer - available. - Food stored safely at the time of inspection. - No signs of pests noted at the time of inspection.