INSPECTION REPORT Health Protection LKIM-CJ4PDY

PREMISES NAME Bona Fide BBQ		Tel: (778) 866-9883 Fax:
PREMISES ADDRESS F3 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE September 9, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gigi Zheng		NEXT INSPECTION DATE September 16, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Cook was observed to drop carrot on floor and pick up an place into dish for customer. CORRECTED DURING INSPECTION Item discarded. . Corrective Action(s): DO NOT pick food off floor and serve to customers. the floor is dirty. Food items dropped on floor must be discarded. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) At time of arrival of EHO Barbecue duck removed from oven and placed on hooks at ambient air storage temperatures. 2) Hot holding unit in front was not turned to maximum and as a result the bottom of the unit was at temperatures of 25-35 degrees Celsius. 3) Door of hot holding unit propped open with door jam. 4) Rice at front area is currently stored in cooler unit that does not have a power source and temperatures can not be maintained at 60 degrees Celsius. CORRECTED DURING INSPECTION Barbecue duck moved to hot holding unit (duck measured to be at 66 degrees Celsius therefore did not require reheating). Hot holding unit temperature increased. Door of hot holding unit closed at time of inspection. Cooler unit removed from service area. . Corrective Action(s): DO NOT store cooked food items outside of approved hot holding units at ambient air temperatures for indefinite time periods. DO NOT turn hot holding unit temperatures down below 60 degrees Celsius DO NOT keep door to hot holding unit open with door jam. REMOVE door jam from premises. DO NOT use items for hot holding that can not maintain temperatures of 60 degrees Celsius. Only hot holding units that can be plugged in are acceptable to keep foods hot at 60 degrees Celsius. . . Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Rice paddles must be stored in ice water and not in containers at room temperature. . Corrective Action(s): Store rice paddles on ice. Change frequently throughout the day. . Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Food Safety plan requires revisions. Food Safety Plan has been submitted to FHA for review. FHA requires revisions to Food Safety plan. Specifically the portion that describes duck marinating at room temperature. . Corrective Action(s): Make necessary revisions to Food Safety plan. Marination of potentially hazardous food items are to occur in the cooler units. . Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning and organizing need to occur at facility. Facility surfaces are requiring significant cleaning considering facility has been open for less than 2 months. . Corrective Action(s): Deep cleaning required, but not limited to, the following locations: 1) Floors must be cleaned each night 2) Lower shelves must be cleaned each night and throughout the day as necessary with Sanitizer solution 3) Exterior surfaces of buckets 4) Staff personal items are not to be stored amongst take out containers or any item intended for customers. Make designated area for staff personal belongings that is not amongst food or equipment 5) The dry storage area has multiple items stored on the floor. Obtain additional storage. All items must be up off floor minimum 15cm to allow for cleaning, prevent against contamination and monitor for pests. 6) Hood canopy and surrounding stainless steel backsplash must be cleaned nightly. There is a large amount of grease accumulation in this area. 7) Remove staff footwear from floor in front area. Staff need to remove personal items from facility as there is not enough storage at facility to accommodate for staff personal effects *** More thorough end of night cleaning is required . Violation Score: 9

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

Comments

COMMENTS - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Three functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Hair restraints in use - Light covers in place - FoodSafe Certified staff present during inspection *** More nightly cleaning needs to occur. Ensure staff are cleaning floors, oven canopy, lower shelves. *** The three compartment sink is designated for dishwashing only. DO NOT fill with meat. Facility has installed a food preparation sink for this purpose.