Fraser Health Authority



INSPECTION REPORT
Health Protection
JSAS-BSLQTR
PREMISES NAME
Nando's Chickenland (Metrotown Centre)		Tel: (604) 438-2727
Fax: (604) 273-2469
PREMISES ADDRESS
340 - 4820 Kingsway
Burnaby, BC V5H 4P1		INSPECTION DATE
August 18, 2020		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Amritpal Bath		NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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 = 5
Critical Hazards: Total Number: 1
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1 bin of rice stored on counter at room temperature 34 C
Corrective Action(s): Product discarded.
As discussed cooling facilities are not available to safely cool batches of food product.
All food to be processed in a cook, hot hold manner only.
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 203 noted on Routine inspection # JSAS-BSDSGD of Aug-11-2020
Food not cooled in an acceptable manner [s. 12(a)]
Observation: 3 bins cooked rice 25 C, cooling in cooler.
1 bin rice in microwave 30 C
Correction: Discontinue cooling of large batches of rice. Kitchen facilities do not support safe, rapid cooling of foods.
Rice is to be cooked and hot held in warming units available at 60 C

Code 206 noted on Routine inspection # JSAS-BSDSGD of Aug-11-2020
Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation: Right alto sham food warmer 53-56 C
Correction: Repair or adjust food warmer to maintain food at 60 C or hotter.
Comments

Right alto sham 61-63 C

Walk-in cooler 2 C

COVID-19 Safety Plan

Action: (today)
- provide list of high touch surfaces throughout premise in need of frequent disinfection
- provide staff checklist that schedules and verifies completion of frequent disinfection of high touch surfaces
- provide specific instructions to train staff what product will be used to disinfect high touch surfaces