INSPECTION REPORT Health Protection CSWY-BZLNCA

PREMISES NAME Zugba Flame Grilled Chicken		Tel: (604) 497-1697 Fax:
PREMISES ADDRESS 14351 104th Ave Surrey, BC V3T 1Y1		INSPECTION DATE March 29, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Achilles Pelaez		NEXT INSPECTION DATE April 29, 2021
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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked fish in steam well observed at 51 C. Corrective Action(s): Cooked fish was reheated on grill to 74 C. Ensure food being held in a hot holding unit is maintained at 60 C or higher to prevent the growth of bacteria and their toxins. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer in prep areas at a concentration greater than 200 ppm. Chlorine test strip used was bleached to white. Corrective Action(s): Sanitizer solutions discarded and staff were show how to make a chlorine solution of 100 ppm using 1 tsp of bleach to 1 litre of water. Ensure chlorine sanitizer is maintained at or below 200 ppm to prevent chemical contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 4

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: Small deep fryer observed stored in kitchen prep area with no ventilation above unit. The smell of grease latent vapors present in the area. Corrective Action(s): Stop the use of the deep fryer. Adequate ventilation is needed to prevent the accumulation of smoke, grease, water vapors and objectionable odors. The unit must be removed or placed under adequate ventilation. Submit proposal of use of the deep fryer to the undersigned. Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: 1. Staff personal items stored on shelf above stored clean pots and pans. 2. Stored clean pots and pans observed stored directly on the floor. 3. Stored clean inserts stored by dish washer observed stored face up. 4. Handle of knife in insert observed touching chopped carrots. Corrective Action(s): To protect food and food contact surfaces from cross contamination ensure the following: 1. Ensure personal items are stored away from or beneath food and food contact surfaces. 2. Ensure food and food contact surfaces are stored at least 6 inches off the floor. 3. Ensure food contact surfaces are stored face down or a lid placed on top. 4. Ensure handles of utensils do not touch food product. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in corner under prep sink in prep area. Corrective Action(s): Remove rodent droppings. Spray area with 200 ppm of chlorine, wear mask and gloves to clean area and remove droppings. Contact pest control company and seal any holes or gaps in premises. Monitor the area. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation (CORRECTED DURING INSPECTION): Small deep fryer observed stored in kitchen prep area with no ventilation above unit. The smell of grease latent vapors present in the area. Corrective Action(s): Stop the use of the deep fryer. Adequate ventilation is needed to prevent the accumulation of smoke, grease, water vapors and objectionable odors. The unit must be removed or placed under adequate ventilation. Submit proposal of use of the deep fryer to the undersigned. Violation Score: 3

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

Comments

Observations During Inspection - Pest control program in place - Handsinks adequately supplied with hot/cold water, soap, and paper towel - Coolers achieving temperatures of 4 C or below - Freezers achieving temperatures of -18 C or below - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (74.9) C at the dish - Raw meat stored away from Ready to Eat food items - Light covers in place - FoodSafe Certified staff present during inspection Corrections Needed: DO NOT use the deep fryer in its present location. Deep fryer must be placed under adequate ventilation to remove grease and smoke. DO NOT USE deep fryer until instructed by health officer. Submit proposal to the undersigned for review. Note: Sink plugs not present during inspection. Obtain/locate sink plugs for two-compartment sink. Results communicated to staff/operator.