INSPECTION REPORT Health Protection AHEN-CKQPS8

PREMISES NAME Tasty BBQ		Tel: (604) 585-8588 Fax:
PREMISES ADDRESS 14351 104th Ave Surrey, BC V3T 1Y1		INSPECTION DATE October 31, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Lawrence Ho		NEXT INSPECTION DATE November 14, 2022
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot-held meat was measured below 60 degrees C in the hot-holding case and insulated containers (BBQ ducks measured at approximately 51 degrees C) that had been delivered approximately 15 minutes prior to the inspection according to staff. Staff had not reheated the BBQ meats upon arrival and were observed attending to customer orders. Corrective Action(s): Staff member reheated the meat products to 74 degrees C upon verbal direction by the district Environmental Health Officer and moved the reheated meat products into the hot-holding unit preheated to at or above 60 degrees C. The reheating step can only be done once. Ensure hot-held BBQ meat is maintained at or above 60 degrees C. . Time-tracking procedures were discussed in accordance with Section 3.3.8 Room Temperature Holding under the Food Retail and Food Services Code. Please submit an updated food safety plan for health approval if you would like to proceed with time-tracking controls for the BBQ meat in the future. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was available in the spray bottle. Corrective Action(s): Staff refilled the labelled spray bottle with 100 ppm chlorine sanitizer during the inspection to sanitize the chopping block. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Handsink was supplied with liquid soap, hot and cold running water, and single-use paper towels. Cooked meat products are obtained from Li Lay BBQ Meats. Hot-holding case was at or above 60 degrees C. Upright double-door cooler was at or below 4 degrees C. This cooler is used to store sauce prepared from the meat. Ware-washing sink was supplied with hot and cold running water and equipped with sink plugs. Single-service utensils only. Functional probe thermometer was available on-site. No signs of recent pest activity were evident at the time of inspection. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the district Environmental Health Officer.