INSPECTION REPORT Health Protection JCHW-AUQS4W

PREMISES NAME BBQ Nation		Tel: (604) 502-0206 Fax:
PREMISES ADDRESS 101/102 - 7238 137th St Surrey, BC V3W 1V3		INSPECTION DATE January 5, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ravinder Gill		NEXT INSPECTION DATE January 09, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Opened can of tomato sauce was stored in the walk-in freezer. Corrective Action(s): Once canned foods are opened, contents must be transferred to food grade containers to prevent potential contamination of foods. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Back handwash station was turned off at the time of inspection. Handwash station causes floor drains to back up. No food preparation was being carried out in the back area at the time of inspection. Other fixtures did not cause drains to overflow. Corrective Action(s): Have drains serviced to prevent drains from overflowing when fixtures are being used. Handwash stations must be easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels in each food preparation area. Correction date: Jan 9 2018. Violation Score: 9

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

Comments

-Walk-in cooler was at 3C. -Walk-in freezer was at -15C. -Upright cooler was at 4C. -Prep cooler was at 3C (top and bottom). -Chest freezer was at -20C. -Foods cooked the previous night were probed at 4C – foods appear to be properly cooled. -Chicken on the grill was greater than 74C. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Quats sanitizer spray bottles were tested at 200ppm and properly labelled. -Front handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. *FoodSafe Level 1 certificates issued prior to July 29, 2013 expire on July 29, 2018. To recertify, students must either successfully complete a FoodSafe Level 1 or online refresher course (foodsafe.ca to register). *Operator may expand menu in the future. If food items have different preparation processes, a revised food safety plan must be submitted. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AUQS4W
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: 0.08 hour Specific comments: Margarine: facility does not use margarine Oil: trans fat free Other foods: meet trans fat requirements.
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