INSPECTION REPORT Health Protection TGIL-CARU8P

PREMISES NAME Nando's Flame-Grilled Chicken (72nd Ave)		Tel: (604) 502-8010 Fax: (604) 502-8011
PREMISES ADDRESS 144 - 12101 72nd Ave Surrey, BC V3W 2M1		INSPECTION DATE January 17, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Gus Bajwa		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Seal of back door is broken from one side leaving gap that may allow entry of rodents into the facility. Corrective Action(s): Repair the back door and replace the seal. TO BE CORRECTED BY - January 31, 2022 Violation Score: 3

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

Comments

Routine inspection conducted at the food facility and the following observations were made during the inspection: Temperature (coolers to be at 4C or less, freezers at -18C or less): - Walk-in cooler at 4C - Prep coolers at 4C or less - Walk-in freezer at -12C. Condensation was noted in some areas. Repair/service the freezer. - Undercounter freezer (fries storage) recorded at -11C - Cooked chicken was being cooled at room temperature. Chicken was cooked half an hour ago and internal temperature is noted at 71C. - Hot held chicken noted at 60C or above. - Staff checks internal temperature of cooked chicken once per day to ensure that it reaches at least 74C. - Temperature logs were maintained and found up-to-date. Storage: - All food items were stored at least 6" off the floor. - All products were found either in original packaging or covered inside coolers. - Storage area was well-organized. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash station (both front and back kitchen) adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer pail available and the concentration of QUATS noted at 200ppm. - Low temp mechanical dishwasher used for dishwashing. The concentration of chlorine residual measured at 50ppm. - Utensils and tongs were found in sanitary condition. - Vents are scheduled for service this month. - General sanitation of facility is satisfactory. Pest Management: - Professional pest control company conducts routine checks. - No visible signs of pest activity observed at the time of inspection. Administrative: - Operating permit was posted in a conspicuous location. - Staff has valid FoodSafe Level 1 certificate.