INSPECTION REPORT Health Protection JELR-CR3U9C

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 April 20, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Harpreet Sandhu		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Reheated rice in left side of hot holding unit - food (rice) temperature is about 110F (<140F). Rice was reheated <2 hours ago. Corrective Action(s): Rice reheated during inspection (if hot food is below 140F for < 2hours, reheat to 165F and hot hold above 140F). Note: Cooked chicken is not held above 140F but is reheated every 2 hours. Keep temperature and time records. Violation Score: 5

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Chicken hot holding - chicken <140F for <2 hours is reheated to 165F. Time tracking should be done. Corrective Action(s): Keep time and temperature records for hot holding chicken. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Barcelos cooler - air and food temperature is about 10C (50F). Corrective Action(s): Do not store potentially hazardous foods in this cooler unless it can keep them at 40F (4C) or colder. Baked potatoes cooked about 2 hours ago and cooling in this cooler were moved to another cooler to be stored at 40F (4C) or colder. Store sour cream in the prep cooler at 40F. Repair Barcelos cooler as it is needed for cold food storage. Drawer cooler not in use - repair only if needed. Violation Score: 9

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

Comments

Routine check (about 2:45 - 4pm) Barcelos cooler - temperature >40F -see above. Prep cooler - <40F - good. Drawer cooler - temperature >40F - empty - ok, Do not use this cooler. Temperature gauge 58F (temp records from yesterday <=40F) but was empty prior to inspection. Walk in cooler - back storage area walk in is at <40F - good. Walk in and reach in freezers - good. Hot holding - right side rice - >>140F - good. Left side rice about 110 F - see above. Hot holding chicken - boneless chicken - 95-100F. Cooked bone in chicken - one tray just cooked and >140F. Other two trays <140F. Staff advise that the food safety plan is to reheated chicken up to 165F every 2 hours. *** Keep time and temperature checks for this to ensure that this is done every 2 hours. If food temperature is <140F for more than 2 hours - discard food. Cooling hot food - baked potatoes are meeting cooling criteria - move to prep cooler that is at 40F or colder. Hot food in walk in cooler is being cooled in shallow containers and appears to be cooling quickly (140F -100F in 2 hours or less and then 100F - 40 F in 4 hours or less). Storage of raw chicken is separate and below cooked food and produce is stored separately. Produce washed on site (reviewed previously). Staff - person in charge has a Food Safe certificate. Temperature records - temperature records for drawer cooler should reflect 58F and corrective action (leave empty). Cooked chicken in alto sham - keep time records as temperature goes down and chicken is reheated at 2 hours. Update food safety plan. Hand washing sink has hot/cold water, liquid soap, and paper towels in dispensers. Utensils stored in water - needs changing (scheduled for change at 4pm - changed and ice added during inspection..) Change at least every 2 hours. Wash and sanitize utensils at least every 4 hours. Quats in sanitizing bucket - 200ppm (dispensed automatically) - good. Cooked chicken cutting board - clean and sanitize using quats sanitizer every 4 hours or less. Update sanitation plan. Triple sink - Spray nozzle can be used (hot and cold with spray nozzle). ***The faucet piece used to fill sinks has been removed - repair as soon as possible. Low temperature commerical dishwasher has a final sanitizing rinse of chlorine 50ppm (as measured on the plate after final rinse). Test strips available - good. General cleaning - main kitchen - ok. Back storage room - food appears to be in pest proof bins. Cleaning of this area is daily. ***Clean under shelves and continue with licenced pest control. Copy of this report to be emailed to operator.