INSPECTION REPORT Health Protection LKIM-CJBSMW

PREMISES NAME Bona Fide BBQ		Tel: (778) 866-9883 Fax:
PREMISES ADDRESS F3 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE September 16, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Gigi Zheng		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 206 noted on Follow-Up inspection # LKIM-CJAVNA of Sep-15-2022 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Multiple repeat violations: - Hot holding display case door was observed to be propped open at time of inspection - Hot holding display case was turned down low so that ambient air temperature was observed to be at 30-40 degrees Celsius - Hot holding of barbecue meats was at temperatures less than required 60 degrees Celsius. Hanging barbecue ducks found at internal temperature of 33 degrees Celsius - Door wedges for hot holding unit door were found at facility. Owner was instructed to remove these items at previous inspection. - Cooked meat was hidden on second shelf across from grill line. Not in hot holding unit. - Barbecue meat was observed hanging at ambient temperatures in back area. Items had been removed from oven and not immediately added to hot holding unit CORRECTED DURING INSPECTION. - Hot holding display case door was closed at time of inspection at EHO instruction - Hot holding display case was increased to high at time of inspection - Hanging ducks reheated in oven at time of inspection - Door wedges removed at time of inspection - Cooked meat returned to cooler unit. - Barbecue meat added to hot holding unit . Correction: DO NOT prop open hot holding display case door. The door stops are to be discarded and not used. The Hot holding unit is to maintain internal temperatures of greater than or equal to 60 degrees Celsius at all times. DO NOT turn down hot holding unit. Add thermometer to unit and keep inside to monitor temperature. Do not leave potentially hazardous food items out at room temperature for indefinite periods of time. Once food items are removed from oven they are to IMMEDIATELY be added to hot holding unit.

Comments

All Items Corrected from previous inspections: - Hot holding temperatures at 60 degrees Ceslsius - Rice paddles on ice at time of inspection - Rice cooker used at front as warming unit - cooler unit has been removed as of previous inspection - Hand sinks fully accessible - 200ppm Chlorine available for staff - Meat preparation in prep sink - Three compartment sink set up with 200ppm Chlorine sanitizer solution - Hot holding unit door wedges have been removed from facility NOTE: Obtain thermometer for inside hot holding unit and spread out items so that heat is provided to meat on bottom area of hot holding case MUCH IMPROVED SINCE PREVIOUS INSPECTIONS - CONTINUE TO MAINTAIN THIS LEVEL OF SANITATION AND CORRECT FOOD HANDLING PRACTICES