INSPECTION REPORT Health Protection MBEK-B5ETAK

PREMISES NAME Barcelo's Flame Grilled Chicken (24th Ave)		Tel: (604) 720-2862 Fax:
PREMISES ADDRESS #105 - 16070 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE October 10, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Darshan Singh Sidhu		NEXT INSPECTION DATE 1 Month
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 = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No chlorine was detected in rinse residual of low temperature dishwasher. A small amount of sanitizer was observed in the concentrate bucket. Corrective Action(s): Sanitizer concentrate bucket was changed by staff. Low temperature dishwasher was measured at 41 degrees C and 50 ppm chlorine in rinse residual at utensil surface. Ensure that all utensils/equipment are placed through the dishwasher again today to be properly sanitized. Ensure that dishwasher chlorine residual is being tested as per your sanitation plan. Obtain chlorine test strips. Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): The following was observed: 1. Raw chicken and raw shell eggs were observed to be stored above ready-to-eat items such as lettuce in the walk in cooler. 2. A couple of bowls were observed to be stored within food containers located in the assembly cooler. Bowls were being used as scoops. Corrective Action(s): 1. As all items were properly covered or packaged, and there was no evidence of contamination, ready-to-eat items were moved to another location. Ensure that raw meats and raw shell eggs are not stored above ready-to-eat items as drippings may potentially contaminate food below. 2. Bowls removed. Areas of bowl that have been in contact with hands may potentially contaminate foods. Ensure that scoops are stored in a manner that protects food from potential contamination (e.g. purpose-built scoops with handles stored outside of food). Violation Score: 3

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

Comments

Routine inspection conducted: - Walk in cooler at 2 degrees C - Assembly cooler at 4 degrees C (above) and 1 degree C (below) - Beverage coolers at 1 to 2 degrees C - Cook line drawers at 3 to 4 degrees C - Walk in freezer at -19 degrees C - Fry freezer at -21 degrees C - Hot holding internal temperatures measured at 60 degrees C or more (Alto Shams and counter top unit) - Thermometers available for all cold holding units. A probe thermometer is available on site for internal temperature checks. - Hand washing station (front, back) are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Quaternary ammonium compounds (quats) sanitizer is available from dispenser and spray bottles (front, back) at 200 ppm. - Cleaning and sanitizing chemicals are labeled and properly stored - It was stated that in use utensils, such as scoops, bowls, and tongs, are changed out multiple times throughout the day. Reminder to ensure that in use utensils are changed out or washed and sanitized at least every four hours. - Dry storage areas well organized - No signs of pest activity observed - Washrooms maintained in sanitary condition - FOODSAFE requirements met at time of inspection. FOODSAFE equivalent certificate is valid until 2021. Notes: 1. Food safety and sanitation plans are not on site. Ensure these are being followed and are kept on site to be available to employees. 2. On temperature and sanitation logs, dishwasher is being marked as "OK" however, no chlorine test strips are available on site. Ensure that dishwasher chlorine residual at the utensil surface is being checked and chlorine levels are being recorded in logs in ppm. Obtain test strips for chlorine (for checking dishwasher) and quats sanitizer. 3. Health operating permit available on site. Ensure this is posted in a location in view of the public.