INSPECTION REPORT Health Protection JSAS-CG8RQY

PREMISES NAME Uncle Willy's		Tel: (604) 431-0399 Fax:
PREMISES ADDRESS 100 - 6411 Nelson Ave Burnaby, BC V5B 2B9		INSPECTION DATE July 11, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Austin Ngo		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 204 noted on Food Complaint inspection # JSAS-CG5T6Y of Jul-08-2022 Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation: Batches of fried chicken are cooked in deep fryer. Staff do not conduct any temperature checks to verify cooking process is complete. Correction: Staff are to verify cooking process of chicken product. Chicken must reach internal temperature of 74 C. Staff are to use a probe thermometer to check internal temperature of largest piece of chicken that cooking step raised temperature to 74 C

Comments

Reviewed cooking procedure for cooked foods. - staff are to use probe thermometers (3 available onsite, calibrated during inspection) to verify internal temperature of food items - cooked foods are to reach internal temperature of 74 C or hotter - staff are to document audit temperature checks of batches of cooked foods - probe thermometers are to be cleaned and sanitized after use Reviewed cold storage of potentially hazardous foods. - foods are to be stored in walk-in cooler at 4 C or colder - foods are to be removed from cooler when needed for immediate preparation Reviewed use of wiping rags with sanitizer solution - sanitizer to be maintained at 200 ppm Quaternary Ammonia and changed frequently throughout the day - food utensils and food work surfaces are to be cleaned and sanitized after use Reviewed cleaning procedures. - Premise cleaning is to be conducted on a daily basis to maintain premise sanitation and discourage pest activity - According to owner, only janitorial staff conduct cleaning of floors and provide deep premise cleaning. - Janitorial service is to be retained to provide daily cleaning services. Provide copy of service agreement by July 14, 2022.