INSPECTION REPORT Health Protection MBEK-BJGUWX

PREMISES NAME Barcelo's Flame Grilled Chicken (24th Ave)		Tel: (604) 720-2862 Fax:
PREMISES ADDRESS #105 - 16070 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE December 2, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Darshan Singh Sidhu		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: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Repeat violation. Internal temperature of chicken stored in lower drawer of hot holding unit (Alto Sham) was measured at an internal temperature of approximately 45 to 58 degrees C. Note: Other food in unit was at 60 degrees C or more. It was stated that chicken in lower drawer was cooked recently (within one hour), and had been allowed to cool after cooking and before adding to the unit. Corrective Action(s): Chicken reheated at time of inspection, then placed back into unit. Once foods have been cooked to the required minimum internal temperature, ensure they are added to the hot holding units promptly. Hot holding unit is intended for holding food at the required temperature (60 degrees C or more), not for reheating foods. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Repeat violation. One of three bottles labeled sanitizer contained no detectable sanitizer (quats or chlorine). Corrective Action(s): Bottle refilled at dispenser and quats was measured at 200 ppm. Ensure all staff are following proper procedures for use of the dispensing unit and for testing of quats sanitizer. 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

Routine inspection conducted: - Walk in cooler at 3 degrees C - Assembly cooler at 4 degrees C (above) and 3 degree C (below) - Beverage cooler at 3 degrees C - Cook line drawers at 2 to 4 degrees C - Walk in freezer at -18 degrees C - Fry freezer at -20 degrees C - Thermometers available for cold holding units - Raw meats and eggs were not observed to be stored above ready-to-eat foods. - Hand washing stations (front, back) are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Low temperature dishwasher measured 38 degrees C and 50 to 100 ppm chlorine in rinse residual at utensil surface. Chlorine test strips on site. - Dry storage area well maintained - No signs of pest activity observed - Temperature and sanitation logs are up to date. Low temperature dishwasher chlorine concentration is checked daily. - Permit posted at front