INSPECTION REPORT Health Protection JCRH-CMQV5G

PREMISES NAME Barcelos Flame Grilled Chicken (Market Crossing)		Tel: (604) 423-3148 Fax:
PREMISES ADDRESS 140 - 7515 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE January 3, 2023	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Gurinder Sandhu		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - <50ppm chlorine detected on dish after dishwasher cycle. Several cycles were run and concentration measured 10ppm chlorine on dishes. Supervisor reported chlorine level was not checked today; records indicate level was adequate the day prior. Corrective Action(s): - Corrective action taken at time of inspection: Bucket of sanitizer which was approx. 1/4 full was replaced with new bucket of sanitizer. >50ppm chlorine detected on dish after sanitizer was changed. - Ensure dishwasher chlorine residual is checked and recorded at least daily to ensure sanitizer level is sufficient to sanitize dishes effectively. Chlorine test strips were present. Violation Score: 15

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

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

Comments

- Food premises maintained in sanitary condition - Handsinks (bar + kitchen) supplied with liquid soap and paper towel - Food contact surface sanitizer (Quats) present in spray bottles. Concentration measured 200ppm. - Coolers were operating at 4C or colder: - Walk-in cooler 1C - Line cooler 2C - Under grill drawer cooler 2C - Undercounter cooler (bar) 3C - Beverage cooler (bar) 0C - Foods in walk-in cooler stored in a manner to prevent contamination. Items were covered; raw chicken stored beneath ready to eat items. - Freezers were maintaining products in a frozen state: - Walk-in freezer -18C - 2 door worktop freezer -12C - Hot holding of potentially hazardous foods was >60 deg.C. - Cooked rice 65.7C (countertop hot holding unit) - Chicken 64.9C (altosham) - Probe thermometer present and used to monitor food temperatures. - Cold holding, hot holding and cook temperatures are checked and recorded. Records present and appear up to date. - No signs of pest activity noted at time of inspection. Pest control contract in place with service twice per month. - Public/staff washrooms maintained and supplied with liquid soap and paper towel. - Foodsafe requirement met at time of the inspection. Supervisor and Manager present and have completed Foodsafe level 1. Note: Small section of baseboard on wall in dishwashing area has come off. Ensure this is re-affixed/replaced.