INSPECTION REPORT Health Protection JMAA-B5H3SZ

PREMISES NAME Barcelos Flame Grilled Chicken (King George)		Tel: (778) 564-0800 Fax:
PREMISES ADDRESS 101 - 7577 King George Blvd Surrey, BC V3W 5A8		INSPECTION DATE October 12, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Surjit Dhillon		NEXT INSPECTION DATE October 19, 2018
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 = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken patties inside hot-holding unit at approximately 49C at time of inspection. Chicken was placed there approximately 1h ago. Operator states that the chicken patties are placed directly into the hot holder from the cold-holding unit. Corrective Action(s): Chicken was recooked to 74C, and then hot-held in the hot-holding unit at an ambient temperature of 60-63C. Placing cold chicken patties into a hot-holding unit is not an acceptable practice. You are essentially exposing the chicken to the danger zone by keeping cold chicken in a hot-holding unit. Hot-holding units are not designed to "heat-up" food. Always heat up chicken to 74C first, then hot-hold at 60C or above to avoid temperature abuse. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops placed directly inside dry storage bins. Some scoops whose handles are already soiled are immersed inside the dry storage bins. Corrective Action(s): Scoops removed from bins at time of inspection. Always place scoops either securely stored outside containers or on hooks. Violation Score: 3

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

Comments

Routine inspection conducted. The following observations were made: 1. General Comments - Facility is well-lit and in very good sanitary condition - Cook line and ventilation canopy is well maintained - All work surfaces and finishing schedules are of good integrity and intact 2. Temperatures - Walk-in cooler at 2C - Walk-in freezer at approximately -13C to -15C - Freezer insert at -14C - Cooler inserts vary from approximately 4C to 5C. Ensure that lids are always placed on cooler compartments - Hot-holding units at 60-63C - Temperature logs and dishwasher logs maintained and up-to-date NOTE: One walk-in cooler is currently in use as a dry storage space. There are no objections as there are currently no issues with storage space in the current walk-in cooler. However, as previously stated, if it is observed that you do not have adequate cold storage space and/or are improperly storage raw chicken, you will be asked to resume use of the other walk-in cooler. 3. Hygiene and Sanitizing - Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. NOTE: Refrain from using the hand wash station as a "dump sink". There is some vegetable debris in there that could eventually lead to clogging - Restrooms all in good sanitary condition, hand wash stations adequately stocked and have hand dryers and paper towels - Sanitizer dispenser releases 200 ppm quats - Sanitizer spray bottles at front-of-house and back-of-house at 200 ppm - Test strips available - be sure to check the sanitizer dispenser daily - Low-temperature dishwasher releases approximately 100 ppm chlorine residual at final rinse cycle at time of inspection. However, several tries were needed and the chlorine residual seems to fluctuate slightly. Ensure that you check the dishwasher daily and immediately service if there are any issues 4. Storage - All food items are securely stored off the floor - Food products and ingredients are kept in pest proof containers or original packaging - Raw products are stored below produce and ready-to-eat products - Shelving is well organized and in sanitary condition 5. Pest Control - No evidence of recent pest activity at time of inspection - Professional pest control company conducts routine audits. Please email most recent pest control report to the Environmental Health Officer 6. Front Service Area - Front service area maintained in sanitary condition - Beverage coolers at approximately 2C - Take-out sauce cooler at 2C - Hand wash station adequately stocked in bar - Cabinets are used to store take-out containers and cups 7. Recommendations - Mount the single-use paper towel dispenser closer to the hand sink so that it is more easily accessible. Also, place a garbage receptacle where the hand wash sink is located - You may wish to consider alternate methods of storing the scoop (for instance, using hooks or storing scoops in a container outside of the dry storage bin) A follow-up inspection may be conducted to ensure that low-temperature dishwasher is still consistently outputting 50 ppm chlorine residual (final rinse) and that the practice of heating up cold chicken in the hot-holder is discontinued.