INSPECTION REPORT Health Protection ALUI-AW5TB2

PREMISES NAME Charcoal & Woodz		Tel: (778) 881-1349 Fax: (604) 576-8892
PREMISES ADDRESS 102 - 17530 64th Ave Surrey, BC V3X 1Y9		INSPECTION DATE February 19, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jas Chhina		NEXT INSPECTION DATE February 21, 2018
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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various food items in line cooler (left side, closest to kitchen entrance) were at >4 deg C: 1) Container of cut cucumbers: 9 deg C 2) Container of cut tomatoes: 8.9 deg C 3) Container of whole eggs: 9.2 deg C 4) Container of cheese: 8.2 deg C Corrective Action(s): All food items discarded. Cooler was at 9 deg C at time of inspection (see Code 308) Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Line cooler on left side (closest to entrance) was at between 8-9 deg C. Corrective Action(s): Operator has moved all potentially hazardous foods brought out within past 2 hours to a working cooler. All other food items (see code 205) have been discarded. Ensure to do the following: 1) Adjust or Repair cooler so that it can maintain internal temperature of <4 deg C and keep ALL foods inside at <4 deg C. Correct by: Immediately Violation Score: 3

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

Comments

Handsink equipped with liquid soap, paper towels, hot/cold running water Walk in cooler: 2 deg C Sliding glass door cooler (coca cola): 2.9 deg C Upright freezer next to sliding glass door cooler: 0 deg C (only used to store breads, not used to store any PHFs) Walk in freezer (inside walk in cooler) : -19 deg C Foods in coolers are covered Hot holding: >60 deg C Sanitizer in spray bottle at 100 ppm chlorine residual Glasswasher in bar area achieved 12.5 ppm iodine **Bottle says it is Quat spray sanitizer but it actually chlorine sanitizer. Ensure to correctly label the bottle General sanitation satisfactory (underneath cooking line, equipment, and walls) Chemical Dishwasher achieved 50 ppm chlorine residual on rinse cycle Recent Pest control report dated February 1, 2018, indicated no signs of pest activity Dry storage area good **FoodSafe: staff must keep copy of their FoodSafe certificates on site to verify that there is always at least one FoodSafe trained member during each shift. Current kitchen chef's FoodSafe is from before 2013 and will expire this year on July 29, 2013. (All certificates issued prior to July 29, 2013, will be expiring this year on July 29) To renew, the following can be done: 1) Re-take the level 1 FoodSafe course or 2) Go to FoodSafe.ca and take the online level 1 refresher course.