INSPECTION REPORT Health Protection TCHN-C35M6M

PREMISES NAME Barcelos Flame Grilled Chicken (Brickyard)		Tel: (604) 575-0223 Fax:
PREMISES ADDRESS 121 - 17449 56th Ave Surrey, BC V3S 2X6		INSPECTION DATE May 17, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rajan Bassi		NEXT INSPECTION DATE 6 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 4

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice in hot holder observed at 51.4°C at time of inspection. Staff was unable to identify when product was heated. *Corrected during inspection* Product discarded at time of inspection. Unit temperature increased. New product from cooler heated until 74°C and placed in hot holding unit. Recommendations: 1. mark down when product was heated/cooked 2. using calibrated probe thermometer, verify product is holding at 60°C or greater regularly Corrective Action(s): Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knives (cleaver and bread knife) on magnetic strip by prep table observed to be coated in grease. *Corrected during inspection* Staff mentioned knives were not used and will be cleaned and stored in an alternate location. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUATS sanitizer in spray bottle (by walk-in cooler) measured at 0ppm at time of inspection. *Corrected during inspection* Sanitizer fresh from dispenser tested and measured 400ppm. Spray bottle refilled at time of inspection. Recommendation: QUATS sanitizer spray bottle should emptied at the end of the day (or end of shift) to ensure fresh sanitizer is available for the next shift. Corrective Action(s): Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed to be leave walk-in cooler and rinse hands in hand sink rather than washing hands. *Corrected during inspection* Staff later washed hands Recommendation: Retrain all staff in the importance of handwashing when changing tasks Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Grease observed to be pooling behind and around oven and deep fryer area. 2. Some dropped equipment/food debris build up observed under and behind dishwashing area Grease and food debris may potentially be a pest attractant and food source. Areas must be maintained in a sanitary condition despite being hard to reach. Corrective Action(s): Kitchen should be maintained in a sanitary condition. Hard-to-reach areas under, behind and beside large appliances should be a focus during regular cleaning. Recommended to develop and maintain a cleaning checklist for staff to sign off on. Correct by: Immediately Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Plastic film observed on Walk-in freezer door. Corrective Action(s): Remove film; All surfaces must be of a smooth, durable, non-absorbant material that is easily cleanable. Correct by: immediately Violation Score: 3

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

Comments

Routine inspection conducted. Temperatures: walk-in cooler: 4.6°C walk-in freezer: -22.2°C under counter cooler (cook line): 5.0°C under counter freezer (cook line): -17.6°C salad prep counter: 1.6°C remember to keep lid closed when not in use under counter cooler (bottled soft drink): 4.6°C Sanitation: handwashing sinks equipped with hot/cold running water, liquid soap and paper towels. dishwasher: 50ppm chlorine General: all food stored covered and off floor COVID: COVID safety plan in place. Checklist completed.