INSPECTION REPORT Health Protection JELR-CPJV5V

PREMISES NAME Barcelos Flame Grilled Chicken (Tsawwessen)		Tel: (604) 499-9490 Fax:
PREMISES ADDRESS FC7 - 5000 Canoe Pass Way Tsawwassen, BC V4M 0B3		INSPECTION DATE March 2, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Harpreet Sandhu		NEXT INSPECTION DATE March 06, 2023
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: High (≥30) Total Score = 44

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked chicken, cooked rice, and raw chicken are not being held at 40F or colder (see below). Barcelos cooler air temperature is at 54F and the drawer cooler under flat grill is at 71F. Corrective Action(s): Discard all potentially hazardous foods (PHFs) that have been stored at 40F or hotter (in temperature danger zone) for more than 2 hours. Move all other PHFs to another cooler to be stored at 40F or colder. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked chicken (bone in and boneless) is not being held hot - food temperature is below 140F. Corrective Action(s): Immediately discard any PHF that has not been held hot (above 140F) and has been below 140F for >2hours. Chicken that was just cooked 2 hours ago can be reheated to 165F and then held above 140F. Temperature and time tracking required. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Utensils are stored in water at 78F. Water appears dirty. Corrective Action(s): Store utensils that are used continuously throughout the day in either cold water (about 40F) with ice that is replaced when ice melts or in hot water above 140F. Wash and sanitize utensils every 4 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Boxes of raw chicken are stored on top shelf above cooked chicken. No evidence of contamination however this is not a safe way to store food. Corrective Action(s): Store raw chicken below or separate from any cooked or ready to eat food or produce. Label shelves. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted on floor of dry storage area. Monitoring traps are in the area. Corrective Action(s): Continue to keep all food in pest proof bins, clean area daily, monitor for pests, and follow advice of pest control expert. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Barcelos cooler air temperature is still above 40F (54F). The drawer below the flat grill is at 71F. Food in these coolers is above 40F. Temperature records are not being kept. Corrective Action(s): Adjust or repair these coolers so they can keep PHF at 40F or colder. Keep temperature records. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # JELR-CPCUHM of Feb-24-2023 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Upright "Barcelos" cooler - air temperature 11C. Food temperature of sauce about 10C. Correction: Food that was cooked this morning and is still within the required cooling range (rice and baked potato) moved to prep cooler to be stored at 4C/40F or colder (corrected during inspection). Food that does not need to be refrigerated (some sauces and bread) can be stored in this cooler but other potentially hazardous foods (PHF) cannot be stored in this cooler. Other PHF that are in this cooler for limited time to be moved - store in walk in cooler. All PHF to be stored at 4C/ 40F or colder. Repair or adjust this cooler so it can keep PHF at 4C or colder. Code 301 noted on Routine inspection # JELR-CPCUHM of Feb-24-2023 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Tongs and utensils are being stored in warm water near grill. Water is not clean and has not been changed. Correction: Tongs can be stored in plain ice water that is changed frequently (when ice melts) or in hot water above 60C/140F. Wash, rinse, sanitize (use 1tsp bleach in 1 liter water or 100-200ppm chlorine), and air dried every 4 hours.

Comments

Follow up inspection. Failure to comply with the above will result in an Order or a violation ticket. Provide copies of food safety plans and sanitation plans to Fraser Health. Keep copies on site for easy reference by staff. Cold holding: - Barcelos cooler - air temperature 12 C (54F) and food temperature (raw chicken held overnight in this cooler) about 54F - discarded. Other new box of raw chicken about 45F - ok moved back to walk in cooler to be stored at 40F or colder. See above. - Drawer cooler under flat grill (your thermometer reads 71F) - rice temperature about 60F and rice was stored in this over night (>>>2 hours) - discarded. Cooked boneless chicken - just cooked 1-2 hours ago as per manager - moved to walk in or prep cooler to be stored at 40F or colder. Other skewered chicken in this unit at >40F for >>2 hours (overnight) is being discarded. See above. - Walk in <40F and prep cooler =40F - ok. - Temperature records are not being kept. Hot holding: - Drawer hot holding under flame grill - chicken is at 130-140F. Manager advises that this was cooked 2 hours ago - reheating to 165F in oven as food temperature was <140F for 2 hours or less. Hot food in these units - discard if food temperature has been below 140F for more than 2 hours and reheat to 165F if food temperature is <140F for >2hours. - Food safety plans are not available on site. Temperature records are not being kept. See above. - Hot holding unit beside hand sink - rice is at >140F - good (corrected from last inspection). Food cooling: - Chicken in walk in cooler and rice in walk in cooler are being cooled in shallow pans in walk in cooler - good. Food storage: - In walk in cooler, boxes of raw chicken are stored on top shelf above ready to eat (cooked) food - see above. Utensil storage: - Tongs and utensils are stored in water on counter that is at 78F. Water appears dirty - see above. Dishwasher: - Sanitizer container has been replaced and the lines were primed. Dishwasher was run and 50-100ppm chlorine detected on the pans/utensils after the final rinse. Test strips available - good. Cleaning and pest control: - Mouse droppings noted on the floor of the dry storage room. Manager states that the floor was cleaned last night. Evidence of a pest problem. Pest control and property management has been notified as per Manager. Food in pest proof bins. - see above. Copy of this report to be emailed to site Manager and Operator.