INSPECTION REPORT Health Protection 248558

PREMISES NAME Nando's Flame-Grilled Chicken (72nd Ave)		Tel: (604) 502 8010 Fax: (604) 502 8011
PREMISES ADDRESS 144 - 12101 72nd Ave Surrey, BC V3W 2M1		INSPECTION DATE August 21, 2020	TIME SPENT 3 hours
OPERATOR (Person in Charge) Gus Bajwa		NEXT INSPECTION DATE August 24, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food in prep cooler at internal temperature of 9C at 4pm. Food in grill cooler at 10C at 2:30pm. Staff mentioned food was placed in units at 11am. Corrective action: Potentially hazardous foods were discarded (Tomato, lettuce, humus, chickpea, mayonnaise, cheese, cucumber, coleslaw, mushroom, cooked vegetables (8 servings), mashed potato (2 servings), cooked corn (1 container), raw chicken, chicken patty, liver x1 container. Do not store cold potentially hazardous above 4C for more than 2 hr. to prevent microbial growth and/or toxin production. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quaternary Ammonia compound at 100ppm in sanitizing pails in service area and back area. Corrective action: Sanitize all food contact surfaces in the areas with the 200ppm QUATS sanitizer that the staff prepared at time of inspection. Adequate sanitizer is necessary to sanitize food contact surfaces and prevent microbial growth and potential food contamination. Change sanitizer every 2 hr. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw chicken above raw corn in walk in cooler. Corrective action: Place raw chicken below ready to eat foods, fruits and vegetables to prevent chicken from potentially contaminating the other food items. Staff moved the corn to another location at the time of inspection. Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler at ambient temperature of 8.8C and Grill cooler at ambient temperature of 9C. Corrective action: Adjust and/or repair units to hold a temperature of 4C or less. Units must hold a temperature of 4C or less to prevent microbial growth and/or toxin production in the food. Do NOT USE unit until it holds the temp of 4C or less. Date to be corrected by: Aug/24/2020 Corrective Action(s): Violation Score:

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

Comments

General Comments -Low temperature dishwasher achieved 50ppm chlorine at dish level. -All handwashing sinks supplied with hot/cold running water, liquid soap and paper towel. -Freezer at -18C. -Pest control reports available and indicate pest activity. Professional pest control services facility weekly. No sign of pest noted at time of inspection. -General food storage satisfactory. -Exhaust hoods clean. -Dry storage maintained in sanitary condition. -Hot holding above 60C. -Washrooms supplied with hot/cold running water, liquid soap and paper towel. -Cooling procedure reviewed with operator. -Temperature logs maintained. -Chlorine test strips available for dish machine. -FOODSAFE Certification available for staff. -QUATS test strips are available.