INSPECTION REPORT Health Protection CSWY-BZKV8F

PREMISES NAME Tasty BBQ		Tel: (604) 585-8588 Fax:
PREMISES ADDRESS 14351 104th Ave Surrey, BC V3T 1Y1		INSPECTION DATE March 29, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lawrence Ho		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked roast pork observed at 47. 7 C turned off in the back oven. Staff said they turned it off to cool while on their break. Corrective Action(s): Pork was reheated in oven to 74 C then placed into hot holding unit. Ensure all hot foods are kept at 60 C or higher to prevent the growth of bacteria. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Metal rolling cart observed blocking hand sink in the front area. Corrective Action(s): Metal cart was removed. Ensure all hand sinks are not obstructed at all times to allow staff to wash their hands. 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: 1. Butcher's block observed uneven surface. 2. Exposed wood observed on the sides of cupboard doors in front area. Corrective Action(s): 1. Ensure butcher's block is maintained to provide a flat surface to make it durable and easy to clean. 2. Repair/replace material on cupboard door to ensure all surfaces maintained durable, smooth, and easy to clean. Violation Score: 3

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

Comments

Observations During Inspection: - No signs of pests - Pest control program in place - Hand sinks supplied with hot/cold water, soap, and paper towel - Hot holding unit achieving temperature of 60 C or above - FoodSafe Level 1 staff present - Permit posted - Premises in great sanitary condition - Glass door observed closed on hot holding unit and in good condition - Thermometer available - Light covers in place - Ovens maintained in sanitary condition - Chemicals stored away from food Bleach sanitizer concentration is to be maintained below 200 ppm. Staff shown how to make 100 ppm solution of bleach sanitizer with 1 tsp of bleach for every 1 litre of water. Covid-19 Observations During Inspection: - Health checks conducted - Mask worn by staff - Hand sanitizer available - Covid-19 Safety Plan: Part of Henlong Market Note: Ensure all cooked meat from Li Lay BBQ is maintained at 60 C during transport and reheated at location prior to sale. Note: BBQ hooks should be cleaned after each use. Note: Keep temperature records of hot holding unit including temperature of meat after arrival and check at minimum every 2 hours to ensure food is maintained at 60 C or above. Results discussed with operator