INSPECTION REPORT Health Protection JMAA-BBQSNL

PREMISES NAME Barcelos Flame Grilled Chicken (King George)		Tel: (778) 564-0800 Fax:
PREMISES ADDRESS 101 - 7577 King George Blvd Surrey, BC V3W 5A8		INSPECTION DATE April 30, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Surjit Dhillon		NEXT INSPECTION DATE May 10, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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: High (≥30) Total Score = 47

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Repeat violation: Hot chicken is temperature abused in inserts. Chicken filets were cooked at 10 AM, then placed in the cooler, and then placed back into the hot-holding unit. Chicken was at 28C at time of inspection. Corrective Action(s): Chicken discarded. DO NOT temperature abuse chicken filets. This was also discussed in the previous routine inspection and is not an acceptable practice. Keep hot food hot, and cold food cold. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. No sanitizer on-site in kitchen at time of inspection. All sanitizer bottles had 50 ppm or less of quaternary ammonium compound (QUATS). 2. Dishwasher was not dispensing any chlorine at the final rinse cycle, at the plate. Corrective Action(s): 1. Sanitizer bottles replenished with 200 ppm QUATS. 2. Technician was called at time of inspection and the corroded plastic feed line for the sanitizer was replaced. Final rinse cycle in the dishwasher had approximatley 100 ppm chlorine residual. Regularly train ALL staff on measuring proper sanitizer and dishwasher levels. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Employee washroom lacks paper towels. Corrective Action(s): Washroom paper towel dispenser was refilled with paper towels. Keep the paper towel dispenser stocked at all times so that hands can be properly dried after handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Domestic grade "fly-zapper" unit has been affixed to the wall approximately 3-4 days ago. Numerous flies and insects are falling from the unit onto the stainless steel table next to the prep sink. Some are still alive, others have been squashed by empty spray bottles. Corrective Action(s): Flies were removed from the table. Table was requested to be cleaned and sanitized. Fly zapper unit has been turned off. Call your professional pest control company on effective measures on controlling for flies. Do not leave your compost bin near your kitchen area for extended periods of time, as this can be an attractant for insects. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Approximately 10-15 flies present throughout the back area of the kitchen, across from the dishwasher and near the prep sink area. Corrective Action(s): Maintain a higher degree of sanitation by ensuring that all parts of the kitchen, including areas underneath equipment, is routinely cleaned and sanitized. Consult your professional pest control company for additional advice on controlling for fly activity, including but not limited to flushing floor drains. Violation Score: 3

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

Comments

Routine inspection conducted. Facility is not well maintained. See above noted violations. CORRECTION ORDER issued. 1. Temperatures - Walk-in cooler at 4C - Walk-in freezer at -12C - Beverage / beer coolers at 2C - Undercounter freezer unit at -12C - Prep cooler at 3C - Hot-holding inserts measure 60C or greater - Hot-held rice at 60C or greater - Temperature logs maintained for up until April 29th, but have not been conducted today. Ensure that you finish completing the temperature logs for today 2. Hygiene and Sanitizing - Ventilation canopy in good sanitary condition - QUATS Sanitizer dispenser releases 200 ppm quats at point of dispensation 3. Storage - Food products generally stored at least 6" off the floor - Plates and take-out utensils stored in original packaging in sanitary condition - Raw items kept separate from cooked and ready-to-eat items in walk-in cooler 4. Pest Control - Professional pest control company conducts monthly audits. Last inspection report revealed no rodent activity 5. Administrative - Permit posted 6. The following also require your attention: - Dishwasher logs need to improve. They are currently listed as "50/100" every single day. As discussed in previous inspections, it is imperative that you accurately measure the sanitizer concentration of the dishwasher every day. It is unlikely that the dishwasher chlorine levels are fluctuating from 50 to 100 ppm every day