INSPECTION REPORT Health Protection 258742

PREMISES NAME Barcelos Flame Grilled Chicken (Brickyard)		Tel: (604) 575-0223 Fax:
PREMISES ADDRESS 121 - 17449 56th Ave Surrey, BC V3S 2X6		INSPECTION DATE August 17, 2022	TIME SPENT 2.75 hours
OPERATOR (Person in Charge) Rajan Bassi		NEXT INSPECTION DATE August 18, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. A QUATs sanitizer pail at the front did not detect any QUATs (0ppm) s per test strips. 2. Low temperature chemical dishwasher did not detect any chlorine sanitizer (0ppm) per test strips. Corrective action: 1. Staff member refilled the sanitizer pail with QUATs sanitizer from the dispenser and was measured to be at 200ppm. Ensure all sanitizer pails are at 200ppm and regularly change and monitor the concentration using test strips. 2. discontinue the use of the dishwasher and the use of re usable plates, utensils and other dishwares to serve dine-in customers. Use only single-use containers and utensils for customers until the dishwasher is able to dispense chlorine sanitizer at 50ppm (minimum). 3. Utilize the 2 compartment sinks to wash, rinse and sanitize utensils, inserts, equipments used for food preparation and cooking until the dishwasher is fixed. Health rationale: Approved sanitizer at the correct concentration must be used to facilitate the reduction of pathogen and/or the production of toxin. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 6

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit to Operate was not posted in the facility. the decal was posted on the permit validation instead. Staff was unable to locate the permit during the inspection. Corrective action: Locate the permit to operate and post it in a conspicuous location with the decal. Reminder that the permit validation is not the same as the permit to operate. In the event that the permit to operate is misplaced, contact the district EHO to replace the permit. Health rationale: The permit must be posted in conspicuous area where the public is able to see it. This notifies the public that the facility had been granted permission to operate and is regularly inspected by the Health Authority. Date to be corrected by: 2 months Corrective Action(s): Violation Score: 209 - Food not protected from contamination [s. 12(a)] Observation: Single-use plastic cup lids, take out bags and other single-service items in boxes were observed in a washroom floor that had a "Out of Order" sign posted. The washroom was not locked during the inspection. Corrective action: Move all the single-service items from the washroom as the items may be contaminated and will be in contact with food. Ensure to store all items in a designated are in a sanitary manner and not in washrooms. Health rationale: Any single-use items store din washrooms may be contaminated and will contaminate food when placed inside/when in contact with the items and may lead to a potential food borne illness. Date to be corrected by: Immediately Corrective Action(s): Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: A metal tray was placed under the beverage machine dispenser near the dishwasher, which was filled with water. Corrective action: Remove the tray filled with water. Health rationale: Accumulation of water may attract and harbour potential pests and lead to contamination of food. Date to be corrected by: Today Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food, debris and spray bottles were observed under the oven/chemical storage area (next to the fryer). Staff informed that the oven unit cannot be moved to conducted regular cleaning. Corrective action: Clean and sanitize the area under the oven/chemical storage. Ensure to add hard to reach areas to the cleaning schedual. Health rationale: Food and debris build up may contaminate food and/or attract potential pests. Date to be corrected by: 1 week Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The low temperature chemical dishwasher did not dispense chlorine sanitizer and was not able to detect any chlorine as per test strips. Corrective: Service the dishwasher to be able to dispense chlorine at 50ppm. Ensure to regularly service and monitor the concentration of chlorine of the dishwasher. Health rationale: Chemical dishwashers must be able to properly sanitize dishware using the proper concentration of sanitizer to reduce the risk of a potential food borne illness. Date to be corrected by: Immediately Corrective Action(s): Violation Score: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In the absence of the operator, no staff member on site was foodsafe level 1 or equivalent certified. Corrective action: 1. Register staff members for FOODSAFE Level 1 or equivalent training. 2. Email copies of certification once training is completed to the district EHO. Ensure to have at least one staff member certified with FOODSAFE level 1 or equivalent training during operation. Date to be corrected by: 1 month Corrective Action(s):

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

Comments

Routine inspection was conducted. 1. Temperature Front under counter cooler at 2.2C. Under counter cooler (prep) at 3.3C. Prep inserts at less than 4C. Under counter cooler (cook line) at 3.3C. Under counter freezer at -18C. Walk-in cooler at less than 4C. Walk-in freezer at -19C. Rice was hot held at greater than 60C in hot holding unit. chicken in hot holding drawers at greater than 60C. cold-holding units are with accurate thermometers. 2. Sanitation All handwashing stations are accessible and equipped with hot and cold running water, liquid soap and paper towels. QUATs sanitizer at the dispenser at 200ppm. In use utensils are placed in ice-water and cleaned and sanitized every 2 hours. Overall sanitation is satisfactory. Ensure to clean hard to reach areas regularly (see violation above code 306). 3. Storage All food are covered and labeled. All food and equipments are placed above floor at least 6 inches (exception: see violation code 209). Chemicals are stored separately in a safe manner. 4. Pest activity No visual sign of pest activity during inspection. NOTE: Please contact the district EHO (604-613-9315) as soon as the dishwasher is serviced/repaired.