INSPECTION REPORT Health Protection ALUI-B4BQW6

PREMISES NAME Charcoal & Woodz		Tel: (778) 881-1349 Fax: (604) 576-8892
PREMISES ADDRESS 102 - 17530 64th Ave Surrey, BC V3X 1Y9		INSPECTION DATE September 5, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jas Chhina		NEXT INSPECTION DATE 5 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 3 large containers of meat sauce were stored on ground of walk in cooler and not covered. Corrective Action(s): Keep all foods off the floor and cover them to protect from contamination. If your cooler cannot fit all food items in it because it is getting too full, then you will be required to decrease your menu until your cooler can fit all food inside and stored off the floor. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Lamb shoulder brought out from freezer to thaw at room temperature in a gray dish bin by the back door. Do not thaw any foods at room temperature. Corrective Action(s): Chef moved lamb shoulder back into walk in cooler. Thaw your frozen foods in your cooler in advance. Violation Score: 3

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

Comments

Routine inspection conducted: Handsink equipped with liquid soap, paper towels, hot/cold running water Both prep coolers across cooking line at 4 deg C or less Walk in cooler: 2.5 deg C Sliding glass door cooler (coca cola): 2.9 deg C Upright freezer next to sliding glass door cooler: -10 deg C ( used to store breads) Walk in freezer (inside walk in cooler) : -20 deg C Hot holding at 60 deg C or greater Sanitizer in spray bottle at 100 ppm chlorine residual **Keep the sanitizer by your cooking line as well Glasswasher in bar area achieved 12.5 ppm iodine General sanitation is ok but some continued cleaning is required in between the cooking equipment and behind them Chemical Dishwasher achieved 50 ppm chlorine residual on rinse cyclei No signs of pests at time of inspection Dry storage area good Chef has valid FoodSafe level 1 certificate

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-B4BQW6
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment