INSPECTION REPORT Health Protection AHEN-CZXT4L

PREMISES NAME Tasty BBQ		Tel: (604) 585-8588 Fax:
PREMISES ADDRESS 14351 104th Ave Surrey, BC V3T 1Y1		INSPECTION DATE January 29, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lawrence Ho		NEXT INSPECTION DATE 5 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chopping block had accumulating meat residue present over it, and it was not maintained in a clean condition. Corrective Action(s): Staff cleaned and sanitized the chopping block during the inspection. Ensure to clean, sanitize, and air dry the chopping block throughout operation to maintain it in a clean condition. Violation Score: 5

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

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

Comments

-Handsink was supplied with liquid soap, hot and cold running water, and single-use paper towels. -Staff were observed properly washing their hands during the inspection. -BBQ meat is obtained from Li Lay BBQ meats located at 6340 Fraser St Vancouver based on the invoices. -Most hot-held meat in the BBQ hot-holding case was at least 60 degrees C internal temperature. -A few BBQ meat products below 60 degrees C internal temperature (measured at approximately 56-57 degrees C after the lunch rush) were being time-tracked up to 4 hours maximum (during the time they are held between 4 to 60 degrees C) prior to being discarded. -Hot-holding temperature log was being maintained. -Upright double-door cooler was at 1.8 degrees C (required: 4 degrees C or less). -2-compartment sink was supplied with hot and cold running water. Two sink plugs were available. Bleach stock bottles were available. -Ware-washing was not occurring at the time of inspection. Manual wash, rinse, sanitize, and air dry method was reviewed. -100 ppm chlorine sanitizer was available in a labelled spray bottle. -Microwave on-site is for the personal use of staff only. -No signs of pest activity were evident at the time of inspection. -Permit to operate was posted. -Staff on shift held valid FOODSAFE level 1 course training (expiration date: September 29, 2028). If you have any questions, contact the Environmental Health Officer. Signature is not required due to COVID-19.