Report No. NTSD-CUASNX

INSPECTION REPORT
Health Protection
NTSD-CUASNX

PREMISES NAME
Charcoal & Woodz

Tel: (778) 881-1349
Fax: (604) 576-8892

PREMISES ADDRESS
102 - 17530 64th Ave
Surrey, BC V3X 1Y9

INSPECTION DATE
August 1, 2023

TIME SPENT
1.75 hours

OPERATOR (Person in Charge)
Jas Chhina

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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): - Cut fruits and vegetables (in the walk-in cooler) are covered by card-board from eggs.
- Plastic containers are stored inside food storage bins.
Corrective Action(s): - Immediately. Remove card-board. All food items must be covered by food grade lids or plastic wrap.
- Scoops must be available for balk food and must be stored in a sanitary manner.
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: - Under grill cooler at 9.2C.
- Damaged utensils observed in the kitchen.
Corrective Action(s): - Repair/service the under grill cooler. Temperature of the cooler must be <= 4.0C.
- Replace damage utensils.
Violation Score: 3

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

Comments

"Outstanding Health Act Permit Fee in the Amount of 250.00$" letter is hand delivered.

And routine inspection is conducted.
Note: Observed renovation at the seating area (close to the kitchen). The operator is claiming that the kitchen will remain the same - no renovation.

Kitchen:
- General sanitation - good.
- All hand-sinks supplied with liquid soap, paper towels, hot/cold running water.
- Prep coolers across stove: right - top at 3.2C/bottom at 0.8C; left -top at 2.8C/bottom at 0.7C . Lids covered food.
- Walk in cooler and freezer combo: cooler at 3.1C; freezer at - 18.0C.
- Beverage walk-in cooler at 2.6C.
- Coolers in the back area/storage at 4.0C or less.
- All other freezers - satisfactory.
- Hot holding not in use at the time of inspection (and empty).
- Ice-maker - clean.Scoops stored in a sanitary manner.
- Low temperature dishwasher at 100 ppm of Chlorine solution.
- Surface sanitizer/spray (Quat) at 200 ppm.
- Overall food storage - satisfactory.
- No signs of pests noted at the time of inspection.
- Staff washroom - clean and supplied with ho/cold running water; liquid soap and paper towels.

Note: Glass door cooler, which has been located in the corner near the emergency door, with dairy products and beverages has been removed.
Note: Under grill cooler at 9.2C at the time of inspection - mostly empty/bread in the cooler.

Bar:
- Bar glass-washer - satisfactory.
- Surface sanitizer in spray bottle at 200 ppm (Quats).
- Cooler at 4.0C.
- Hand-washing sink supplied with liquid soap and paper towels.
- Ice-bin - satisfactory/scoop stored safely at the time of inspection.