INSPECTION REPORT Health Protection DSOG-AXNQDQ

PREMISES NAME Barcelos Chicken		Tel: (604) 502-0206 Fax:
PREMISES ADDRESS 113 - 12499 88th Ave Surrey, BC V3W 1P8		INSPECTION DATE April 9, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Harpreet Sandhu		NEXT INSPECTION DATE April 10, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food items (ie sliced vegetables) stored at 14C in the prep line cooler at the time of the inspection. After closing all the insert lids/doors, the temperature lowered to 5C. Corrective Action(s): Keep monitoring the prep line cooler and ensure that cold food items are stored at < or = 4C at all times. Do not overfill insert containers and only store food items that can be used up in < 4hrs. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The sanitizers in the main kitchen measured 0ppm Quat solution at the time of the inspection. This is a repeat violation. Corrective Action(s): The operator replaced the sanitizers with fresh solution and now measured at 200ppm Quat solution. Ensure to change out the sanitizers regularly (ie every 4hrs) to maintain concentration at min 200ppm Quat solution. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The low temperature dishwasher dispensed ~10ppm chlorine solution. This concentration of chlorine cannot adequately sanitize equipment, utensils, and other food contact surfaces. Corrective Action(s): Once the dishwasher is fixed and adequately dispenses min 50ppm chlorine at 24C, re wash and re sanitize all food contact surfaces. You must also obtain chlorine test strips and monitor the dishwasher daily (ie in the morning before operating) to ensure that the min chlorine concentration is dispensed. Correct by: Today. Violation Score: 5

Non-Critical Hazards: Total Number: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Shelves below prep tables lined with tin foil and cardboard. Corrective Action(s): Replace these items as these cannot be maintained in sanitary condition. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The low temperature dishwasher dispensed ~10ppm chlorine sanitizer after 5 cycles. The operator did not have any records or chlorine test strips to demonstrate the dishwasher is functioning properly. Corrective Action(s): Call the technician to fix the dishwasher. The low temperature dishwasher must dispense min 50ppm chlorine sanitizer to properly sanitize equipment and other food contact surfaces. Correct by: Immediately Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: The prep line cooler in the main kitchen was missing a working thermometer. Corrective Action(s): Provide a working thermometer in this cooler to properly measure the temperature. Violation Score: 1

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

Comments

- General sanitation is satisfactory. - All handwashing stations (front/back) supplied with cold/hot running water, soap, and paper towels. - All other coolers (walk in, beverage in the front, drawers underneath grill) < or = to 4C. - All freezers (walk in, undercounter) < or = to -18C. - All other refrigeration units equipped with working thermometers. - Food items stored in plastic insert containers with lids, dated, and labeled. - Daily temperature logs were available at the time of the inspection but not kept up to date (missing the first weekend of April 2018). - All hot holding units (steam, underneath grill, undercounter) > or = 60C. - Other surface sanitizer (in the serving area) available in spray bottle at 200 ppm QUAT solution. - Dry storage area has adequate space and wire racks. Ensure to store all items at min 6inches (15cm) off the floor and adequately separate all chemicals from food. - No signs of pest activity at the time of the inspection. Pest control system in place. - FOODSAFE trained staff on duty. Verified at the time of the inspection.