INSPECTION REPORT Health Protection JCRH-AP7UVL

PREMISES NAME Nando's Chickenland (Metrotown Centre)		Tel: (604) 438-2727 Fax: (604) 273-2469
PREMISES ADDRESS 340 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE July 12, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Amritpal Bath		NEXT INSPECTION DATE July 21, 2017
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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked chicken in middle Auto-Sham was 47C - 57C. External gauge on Auto Sham read 181F Corrective Action(s): Hot potentially hazardous food must be kept at >60C. Batch of chicken had been transferred to hot holding unit 30min prior and was therefore re-heated to 74C and transferred back to the hot holding unit. Monitor temperature of product to ensure hot holding temperature is adequate. Ensure chicken is immediately transferred to hot holding unit after being cooked in the oven. Do not allow chicken to cool to <60C. Hot holding units are not designed to re-heat foods, only to maintain a temperature. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Knives being stored in space between prep cooler and counter. Discontinue this practice.This space is not clean. Corrective Action(s): Rewash and sanitize knives. Store utensils in a clean location. Correction date: Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted on floor of storage room by entrance door. Corrective Action(s): Clean up all droppings and disinfect the area. Continue to monitor for future acitivity. Pest Control technician is on-site weekly - follow all instructions from Pest Control technician. Correction date: July 19/17 Violation Score: 3

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

Comments

General sanitation is satisfactory. Handsink was supplied with liquid soap and paper towel Coolers were 4C or colder French fry freezer was -14C Storage room cooler/freezer was 2C/-16C Quats sanitizer present for sanitizing food contact surfaces and dishes. Wiping cloths stored in Quats solution - 200ppm Probe thermometer present for checking temperatures. Cooking temperature is verified by probe thermometer connected to the oven. Separate thermometer should also be used. *Food safety plan (procedures) were not present on-site. Ensure a copy is present on-site for staff to refer to.