INSPECTION REPORT Health Protection JCHW-BQXR8Q

PREMISES NAME BBQ Nation		Tel: (604) 502-0206 Fax:
PREMISES ADDRESS 101/102 - 7238 137th St Surrey, BC V3W 1V3		INSPECTION DATE June 26, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ravinder Gill		NEXT INSPECTION DATE June 30, 2020
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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Pail of yogurt was found to have mould growing in the container. Corrective Action(s): Ensure food stock is rotated to prevent any mould growth. Pail of yogurt was discarded at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Both Quats sanitizer spray bottles were tested at 50ppm. Corrective Action(s): Quats sanitizer must be maintained at 200ppm to properly sanitize food contact surfaces. Quats sanitizer dispenser needs to be run for approximately 5 to 10 seconds to allow the concentrate to flow properly. Sanitizer spray bottles were refilled with 200ppm Quats sanitizer at the time of inspection. 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: Walk-in cooler was at 5C to 6C. Corrective Action(s): Service or adjust cooler and ensure it can maintain 4C or less on a consistent basis. Correction date: June 29, 2020 Violation Score: 3

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

Comments

-Walk-in freezer was at -12C (defrosting). -Upright cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Chest freezers were less than -18C. -No hot holding at the time of inspection. -High temperature dishwasher had a final rinse temperature of 73C on the dish surface (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Foods stored off the ground and covered. -General sanitation good at the time of inspection. -Washroom clean and sanitary. Handwash station equipped with hot and cold running water, liquid hand soap, and single use paper towels. -Operator FOODSAFE Level 1 valid until June 19, 2023. -No signs of pests noted at the time of inspection. -Please contact the inspector if you have any questions or concerns. -Operator signature not required at this time due to the COVID-19 Pandemic. -COVID-19 safety plan posted at the front door. -Facilities that offer dine-in options must have a maximum seating capacity posted at the front entrance.