INSPECTION REPORT Health Protection ANAN-ASNQ5D

PREMISES NAME Friend's BBQ Restaurant		Tel: (604) 421-8838 Fax:
PREMISES ADDRESS 4327 North Rd Burnaby, BC V3N 4N3		INSPECTION DATE October 31, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Judy Ma		NEXT INSPECTION DATE 4 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 Yes
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 206 noted on Routine inspection # ANAN-ASFUB5 of Oct-24-2017 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] (The hot holding unit doors were wide open. The temperature dial of the lower units were turned down low. There were chicken and pork still inside the warmer. The temperature of the meats were around 45 degC. The temperature of the meats inside the warmer MUST be at least 60 degC. ) Code 301 noted on Routine inspection # ANAN-ASFUB5 of Oct-24-2017 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Cooked rice containers are not being washed! This is NOT acceptable.) Code 302 noted on Routine inspection # ANAN-ASFUB5 of Oct-24-2017 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Dishwasher rinse temperature after 5 tries was still 69 degC. This is close but not high enough.)

Comments

On Follow-Up: -Cleaning issues have been addressed. Make sure staff clean the soap dispensers at the kitchen sinks. -Rice cooker handle has been fixed -Dishwasher rinse temperature is at 72 degC at first try -Rice containers on the shelf are all clean -Floor mat in the dishpit has been replaced -Caulking has been completed -Duck warmer is at 60degC Outstanding Items: -Replace all the shelving in the vegetable walk-in cooler -Replace the peeling ceiling tiles -Do a better job of cleaning inside the cupboards, walls of the back walk-in cooler. Do not store sauce containers directly under the hanging ducks/chickens.