INSPECTION REPORT Health Protection JMAA-BC6VEG

PREMISES NAME Barcelos Flame Grilled Chicken (King George)		Tel: (778) 564-0800 Fax:
PREMISES ADDRESS 101 - 7577 King George Blvd Surrey, BC V3W 5A8		INSPECTION DATE May 14, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Surjit Dhillon		NEXT INSPECTION DATE May 15, 2019
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken, kebabs, corn inside cold-holding insert underneath the grill line measured at 7C. Unit had an ambient temperature of 5-10C. Corrective Action(s): Aforementioned items were placed into the walk-in cooler. Do not use the grill line cooler until a follow-up inspection has been conducted. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Grill line cooler ranges from 5-10C, and temperatures did not decrease throughout course of inspection. Recent servicing report conducted on May 7th, 2019 indicates that gas was replenished inside the unit, but ambient temperatures still remain above 4C. Corrective Action(s): Repair and/or adjust the line cooler so that it maintains an ambient temperature of 4C or less to prevent the growth of pathogens. Do not use this line cooler until a follow-up inspection has been conducted to verify that it is in good working order. Violation Score: 3

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

Comments

Follow-up inspection to routine conducted on April 30, 2019 (RPT#: JMAA-BBQSNL). The following observations were made: General sanitary condition of establishment has improved. Raw products kept separate from cooked and ready-to-eat products Low-temperature dishwasher measures 50 ppm at the plate at final rinse cycle. Dishwasher logs present and up-to-date Wall-mounted fly zapper removed, incidence of flies has significantly decreased from previous routine All hand wash stations stocked with hot/cold running water, liquid soap, and single-use paper towels Chicken inside hot-holding inserts beneath grill hot-held at 60C or above Sanitizer spray bottles and dispenser contains/releases 200 ppm quaternary ammonium compound (QUATS) and solution is routinely changed CORRECTION ORDER rescinded. Cooler inserts underneath stove still need to be addressed (see violation code above). Follow-up inspection to occur.