INSPECTION REPORT Health Protection YTAN-CQVS65

PREMISES NAME Nando's Chicken (White Rock)		Tel: (604) 542-5790 Fax:
PREMISES ADDRESS 101 - 3010 152nd St Surrey, BC V4P 3N7		INSPECTION DATE April 14, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Irene Red		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A tray of cooked chicken was stored directly next to trays/inserts of raw chicken in the bottom drawer cooler. Corrective Action(s): Store raw poultry below and away from cooked chicken and other ready-to-eat food items. If there is no space for the top drawer to store the cooked, cold-held chicken breast, then there must be a proper lid available for the cooked chicken tray/insert. This will protect the cooked chicken from any raw poultry juice drippings. Corrected at time of inspection. Violation Score: 9

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

Comments

* Sprayer faucet at pre-rinse sink was being repaired/replaced at time of inspection. OK - two-compartment sink being used for pre-rinse step in the meantime. Ensure clean dishes are protected from potential contamination from the spraying. - All hand washing sinks were properly supplied with hot/cold running water, liquid soap, and paper towels. - Low-temperature chemical dishwasher dispensed 50 ppm chlorine residual to the dish surface, detected after rinse cycle. Good. - Quats sanitizer solution available at 200 ppm in sanitizing pails and from dispenser. - Mop sink maintained in sanitary conditions. - Walk-in cooler, prep coolers, and undercounter/drawer coolers measured at 4C or colder. - Walk-in freezer and undercounter freezer measured at -18C or colder. - Hot-held rice measured at 60C or hotter. - Reviewed cooling and reheating procedures at time of inspection. - In-use utensils are washed in the dishwasher every 2 hours. - Temperature logs available and well-maintained. Accurate thermometers available onsite. - Good food storage practices noted. All food stored off the floor, properly covered and protected from contamination. - Equipment maintained in sanitary conditions - General sanitation satisfactory at time of inspection - No signs of pest activity noted at time of inspection - Staff onsite had valid FoodSafe certifications.