INSPECTION REPORT Health Protection YTAN-D48QB7

PREMISES NAME Nando's Chicken (White Rock)		Tel: (604) 542-5790 Fax:
PREMISES ADDRESS 101 - 3010 152nd St Surrey, BC V4P 3N7		INSPECTION DATE April 11, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Irene Red		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front hand sink was not stocked at start of inspection. Liquid soap was stored under sink in the cabinet. Paper towel holder was not near the hand sink. Facility had already been open for about 40 minutes. Corrective Action(s): Manager replaced/relocated the liquid soap and paper towel holder at time of inspection. Ensure not to remove your liquid soap and paper towel dispensers from any hand washing station, or ensure to replace these items after cleaning the area. All hand washing stations must be properly supplied. 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

- Routine inspection conducted. - All other hand washing stations were properly supplied with liquid soap, paper towels, hot/cold running water. - Quat-based sanitizer solution available at 200 - 400 ppm for sanitizing food contact surfaces. Sanitizer pails are changed every 2 hours or sooner, according to staff. - Low-temperature dishwasher measured 50 ppm chlorine (residual), detected at the dish surface after final rinse cycle. - Test strips available for monitoring. - Reviewed cooking, hot-holding, reheating, and cooling procedures and temperatures at time of inspection. OK. - All coolers measured 4C or less. - All freezers measured -18C or less. - All hot-held food items (rice, potatoes, chicken) measured 60C or hotter. Hot-held items were time-tracked as well. - Temperature logs available for review. Accurate thermometers available. - Good food storage practices noted. - In-use utensils/scoops are washed and sanitized (or changed) every 2 hours or sooner, according to staff. - All equipment maintained in sanitary conditions (ice machine and scoop, ventilation canopy, cooking equipment, sinks, etc.). - General sanitation good. - No signs of pest activity noted at time of inspection. Regular pest control is in place. - FoodSafe requirements met. - Permit posted.