INSPECTION REPORT Health Protection VCHN-CVGQH8

PREMISES NAME Barcelos Flame Grilled Chicken (Tsawwessen)		Tel: (604) 499-9490 Fax:
PREMISES ADDRESS FC7 - 5000 Canoe Pass Way Tsawwassen, BC V4M 0B3		INSPECTION DATE September 8, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Harpreet Sandhu		NEXT INSPECTION DATE September 15, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Rice being reheated in the hot holding unit. Internal food product temperature ~40-50 degrees C. Corrective Action(s): Ensure the rice is reheated in the oven quickly to at or above 74 degrees C for 15 seconds. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At the time of inspection no quats sanitizer solution prepared and available for use. At the time of inspeciton no chlorine detected during final rinse cycle for the low temperature dishwasher. Corrective Action(s): Ensure during operation a 200ppm quats sanitizer solution is prepared and available for use. Reminder to store all wiping cloths in this solution when not in use. All dishes and utensils to be manually warewashed at the 3 compartment sink. Sanitize using 200ppm quats for 2 minutes followed by air drying. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: At the time of inspeciton no chlorine detected during final rinse cycle for the low temperature dishwasher. Corrective Action(s): Replace bulk chlorine container, prime the sanitize line, and/or service the low temperature dishwasher. Ensure 50ppm chlorine during the final rinse cycle. Verify concentration using test strips. Correct immediately. Violation Score: 9

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

Comments

Routine inspection: Hand sink provided with liquid soap and paper towels. After correction 200ppm quats available for use. Reminder to store all wiping cloths in this solution when not in use. 3 compartment sink available for use. Glass door cooler at or below 4 degrees C. Preparation cooler inserts at 3-4 degrees C. Lower section at 0 to -2 degrees C. Drawer hot holding units hot holding chicken at or above 60 degrees C. Storage area walk in cooler at or below 4 degrees C. Temperature monitoring record maintained and available for review. Permit posted in front area. FOODSAFE requirements met at time of inspection.