INSPECTION REPORT Health Protection AHEN-CPKTU5

PREMISES NAME Tasty BBQ		Tel: (604) 585-8588 Fax:
PREMISES ADDRESS 14351 104th Ave Surrey, BC V3T 1Y1		INSPECTION DATE March 3, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Lawrence Ho		NEXT INSPECTION DATE March 06, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot-held meat on the lower left side of the hot-holding unit (sausage, pork ears, pork tongue, pork intestines, and bbq chicken) and hanging pork belly in the hot-holding case were below 60 degrees C internal temperature (approximately 52-55 degrees C). Staff had last checked the temperature 1 hour ago (at 12:30 PM) when these products were above 60 degrees C. Plug of the hot-holding case was partially out of the outlet, which staff informed must have happened recently by accident when they removed the sausage for an order. Corrective Action(s): Staff pushed the plug back into the outlet for the hot-holding unit. Staff informed that they had not previously reheated the above-noted products and their service would be over by 4 PM today. Staff member created a time-stamp to ensure the above-noted products are discarded within 4 hours from the time that they were held below 60 degrees C (i.e. from the 12:30 PM time when they were last checked to be at 60 degrees C). Ensure to either hot-hold bbq meat products at or above 60 degrees C OR time-track to discard them every 4 hours that they are held above 4 degrees C and below 60 degrees C. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff were unaware to sanitize food contact surfaces (e.g. stainless steal inserts, tongs, knives) into the second compartment sink as part of manual ware-washing. Food contact surfaces were only being washed and rinsed according to staff. Corrective Action(s): Staff member setup 100 ppm chlorine sanitizer in the second compartment sink by mixing 1/2 teaspoon bleach per L of water and sanitized the empty preparation utensils through it. Ensure all food contact surfaces (preparation utensils) are pre-scraped, washed and rinsed in the first compartment sink, sanitized in the second compartment sink, and air dried to protect food from any potential contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Spray bottle containing chlorine sanitizer was not labelled to identify the contents. Previous label had worn off. Corrective Action(s): Staff re-labelled the chlorine sanitizer spray bottle to identify the contents. Ensure chemicals, cleaners, and similar agents are properly labelled to identify the contents. Violation Score: 3

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

Comments

Handsink was supplied with liquid soap, hot and cold running water, and single-use paper towels. Staff were washing their hands between different activities to protect food from any potential contamination. Upright cooler was at or below 4 degrees C and it was equipped with a thermometer. This cooler is used to store sauces from the cooked meat products. Probe thermometers were in good working order. BBQ meat is obtained from a food premises located at 6340 Fraser St Vancouver based on the invoices. Receiving procedures were reviewed. Staff informed they had voluntarily discarded meat products today that were received below 60 degrees C. Staff informed they reheat the products once to 74 degrees C or hotter if the internal temperature falls below 60 degrees C during the hot-holding process. Hot-holding log for hot-held BBQ meats (e.g. BBQ duck, chicken, pork belly, pork tongue/ears/intestines, sausage, chicken feet). Hot-held food temperatures are checked every 2 hours. Hot-holding unit was equipped with a thermometer. Hot-held meat on the lower right side of the hot-holding case (larger pork pieces such as pork ribs) were at or above 60 degrees C internal temperature. 100 ppm chlorine sanitizer was available in the spray bottle. No signs of recent pest activity were evident at the time of inspection. Staff member held valid FOODSAFE level 1 refresher course training (expiration date: August 30, 2027). It was reviewed to clean and sanitize in-use utensils (e.g. tongs, knives) at least every 2-4 hours between use and after final use each day Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the Environmental Health Officer.