INSPECTION REPORT Health Protection KLAI-CDMSST

PREMISES NAME Truckin' BBQ (Surrey)		Tel: (778) 574-3355 Fax:
PREMISES ADDRESS 302 - 18690 Fraser Hwy Surrey, BC V3S 7Y4		INSPECTION DATE April 19, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Tony Kubek		NEXT INSPECTION DATE April 21, 2022
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: High (≥30) Total Score = 61

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sour cream (6.7C), potatoe salad (6.8C), coleslaw (8.2C) and shredded cheeses (9.1C) were stored above 4C in the front of house prep cooler. **Issue corrected at the time of inspection** Operator discarded all potentially hazardous food in the prep cooler that were above 4C. As per the operator, the front of house prep cooler was running too low yesterday, causing freezing in some of the food items stored in this unit, therefore he adjusted the temperature control. Temperature might have been adjusted to too high. Temperature re-adjusted during the inspection. Corrective Action(s): Do not store cold potentially hazardous food items in the front of house prep cooler until it is fixed. Check the internal temperature of the unit and ensure it is capable of holding cold food at or below 4C prior to using. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Premises is using a low temperature dishmachine. 25 PPM chlorine residual detected on the plate level after the rinse cycle. Do not use the dishmachine until it has been serviced and capable of detecting 50 - 100 PPM chlorine residual on the plate level after the rinse cycle. Operator called the dishmachine for service during the inspection. Date to be corrected by: Immediately Corrective Action(s): The facility is NOT to use the low temperature dishmachine until it has been serviced. Use the 2-compartment sink and perform manual dishwashing until the dishmachine has been fixed. Facility is to provide TAKE-OUT services only and not allowed to use any for-here dishwares and utensils until the dishmachine is to be fixed and district health inspector contacted to re-inspect the machine, prior to returning to business as normal. Dishmachine can only be used and facility to provide dine-in services with for-here dishwares and utensils after district health inspector re-inspected the machine and 50 - 100 PPM chlorine residual is detected at the plate level during the rinse cycle. Violation Score: 25

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): Dead cockroach noted in the bar drink gun nozzle head holder. **Issue corrected during the inspection** Operator removed the dead cockroach, clean and sanitize the nozzle head holder. As per operator, they do not have a known pest issue. No pest activities noted during the inspection. Corrective Action(s): Be on the lookout for pests and pest activities. If any pests or pest activities are noted in the facility, contact a pest control company to assist with the issue. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Dust buildup noted by the ceiling vent above the dishwashing area. 2. Carbon and grease buildup noted in the cabinet of the deep fryer. 3. Pooling liquid noted in the interior of the keg reach-in cooler. Date to be corrected by: April 26, 2022 Corrective Action(s): Wash, rinse and sanitize the aforementioned areas to maintain the premises in a sanitary condition. 1. Remove dust noted on the ceiling to prevent contamination of food or food contact items stored or passed through the area. 2. Clean the carbon and grease buildup to avoid a fire hazard and remove potential food source from pests. 3. Clean the pooling liquid to avoid the breeding of pests. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. See violation #205. Front of house prep cooler was noted at 6.5C during the inspection. 2. See violation #302. Low temperature dish machine not properly sanitizing dishwares. 25 PPM chlorine residual detected on the plate level after the rinse cycle. **Issue corrected during the inspection** Date to be corrected by: Immediately Corrective Action(s): 1. See violation #205. Temperature control readjusted in the front of house prep cooler.Check the internal temperature of the unit and ensure it is capable of holding cold food at or below 4C prior to using. 2. See violation #302. Technician for dishmachine has been called in during the inspection. Only use the dishmachine after 50 - 100 PPM chlorine residual can be detected on the plate level after the rinse cycle. Violation Score: 9

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

Comments

Routine inspection conducted today: Handwash stations accessible, equipped with hot and cold running water, liquid soap and paper towel. Hot hold units were holding food at > 60C. Refrigerator units (except for the front of house prep cooler) were at ≤ 4C. Freezer unit was at ≤ -18C. Thermometer units noted in all refrigeration units. 400 PPM QUAT detected in the QUAT sanitizer spray bottle. Chlorine and QUAT test strips available on-site. All chemical containers noted with proper name label. FOODSAFE level 1 or equivalent certificates verified (operator's certificate expires April 3, 2024, staff's certificate expires March 27, 2024 - both present on-site at time of inspection).