INSPECTION REPORT Health Protection TCHN-CKBLDX

PREMISES NAME Barcelos Flame Grilled Chicken (King George)		Tel: (778) 564-0800 Fax:
PREMISES ADDRESS 101 - 7577 King George Blvd Surrey, BC V3W 5A8		INSPECTION DATE October 18, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Surjit Dhillon		NEXT INSPECTION DATE 6 Months
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Products in 2 compartment cooler under flat top grill measured 13.0°C. **Corrected during inspection** Staff stated products have been in cooler for less than two hours. Products are to be moved to working cooler. Staff stated a technician has been contacted to service unit. If products are to be kept in cooler, reduce quantity and discard products that have been in unit for over 4 hours. Create and maintain a log to track how long products have been in cooler. Corrective Action(s): Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: *REPEAT* Rice hot holding unit measuring between 50°C - 60°C. **Corrected during inspection** Staff stated product holding 50°C was in unit for approximately 20min. Product reheated and hot holding unit temperature adjusted higher. As rice is microwaved, please ensure all parts of the food measures at least 74°C with a probe thermometer when heated, and regularly check unit to ensure it maintains temperatures of 60°C or higher Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): *REPEAT* QUATS Sanitizer measured 50ppm at start of inspection **Corrected during inspection** Staff observed to use hot water only at dispenser, and not following instructions when using test strip. Staff educated on how unit works and proper method to use test strip. Please use lukewarm water and follow instructions on test strip to ensure proper sanitizer concentration is dispensed. All staff will need to be retrained on proper dispensing and testing method. Corrective Action(s): 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: 2 compartment cooler (under flat top grill) measured 13°C. Temperatures of coolers must be at 4°C or less Corrective Action(s): Products are to be moved to working cooler. Staff stated a technician has been contacted to service unit. If products are to be kept in cooler, reduce quantity and discard products that have been in unit for over 4 hours. Create and maintain a log to track how long products have been in cooler. Violation Score: 3

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

Comments

Routine inspection conducted. Temperatures: 1 door undercounter cooler (barside): 2.6°C 3 door cooler (barside): 0.4°C Rice hot holding: 60.0°C 2 door sandwich prep table: 2.3°C 1 door prep table/freezer: -24.0°C 2 compartment cooler (under flat top grill): 13.0°C See above infraction 4 compartment hot holding (chicken): 60°C Walk-in cooler: 3.2°C Walk-in freezer: -12.4°C Sanitation: Hand washing stations equipped with hot/cold running water, liquid soap and paper towels QUATS measured 200ppm by end of inspection Low temperature mechanical dishwasher measured 50ppm at time of inspection 2 compartment sink available Range hood maintained in sanitary condition Storage: All food covered or in original packaging at time of inspection Chemicals stored away from food products General: No pest activity observed at time of inspection Valid decal displayed at bar 1 staff with foodSAFE certification on site; expiry Aug 16, 2025