INSPECTION REPORT Health Protection AHEN-CSKUTX

PREMISES NAME Nando's Chicken (Guildford)		Tel: (604) 587-3210 Fax: (604) 587-3212
PREMISES ADDRESS 104 - 15190 101st Ave Surrey, BC V3R 7V4		INSPECTION DATE June 7, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sudhir Santos		NEXT INSPECTION DATE 1 Month
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 = 8

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Less than 200 ppm Quaternary ammonium compounds (QUATS) sanitizer was measured in a sanitizer pail in the back kitchen. Corrective Action(s): Supervisor refilled 200 ppm QUATS into the sanitizer pail. Ensure QUATS sanitizer is monitored and maintained at 200 ppm to effectively sanitize surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Only one sink plug was available at the 2-compartment sink. Corrective Action(s): Obtain a second adequately sized functional sink plug for the 2-compartment sink; Correct within 2 weeks and contact the Environmental Health Officer for a follow up inspection. Violation Score: 3

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

Comments

-Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. -Staff were observed washing their hands properly. -Walk-in-cooler and other refrigeration units were at 4 degrees C or less. -Walk-in-freezer and under-the-counter fries freezer temperatures were satisfactory. -Refrigeration units were equipped with thermometers. -Chicken is cooked to at least 185 degrees F (above 82 degrees C or 180 degrees F) based on the temperature logs and according to staff. -Hot-held food (chicken, mashed potatoes, and rice) was at or above 60 degrees C. -Recently cooked rice undergoing the cooling process was portioned into shallow metal containers and transferred into the walk-in-cooler. -Logs were maintained for cooling time-temperature controls: 60 to 20 degrees C or less internal temperature within 2 hours maximum and 20 to 4 degrees C or less within 4 hours maximum. -Prep. sink was operational. -2-compartment sink was supplied with hot and cold running water. -Dishwasher final rinse chlorine sanitizer was at least 50 ppm at the plate level. -200 ppm QUATS sanitizer was available in the other sanitizer pails. -Chlorine test strips (within the expiration date) and QUATS test strips were available. -Ventilation hood panels were in a clean condition. -Ice machine was not in use for ice production. -No signs of recent pest activity was evident at the time of inspection. -Pest control program was in place. -Supervisor on shift held valid FOODSAFE Level 1 course training. -Permit to operate was posted. Signature is not required due to COVID-19. If you have any questions, contact the Environmental Health Officer.