INSPECTION REPORT Health Protection ALUI-ARRUS5

PREMISES NAME Charcoal & Woodz		Tel: (778) 881-1349 Fax: (604) 576-8892
PREMISES ADDRESS 102 - 17530 64th Ave Surrey, BC V3X 1Y9		INSPECTION DATE October 2, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jas Chhina		NEXT INSPECTION DATE October 10, 2017
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: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Some items in walk in cooler were uncovered at time of inspection: 1) Sauces 2) Tray of beef ribs/bones Corrective Action(s): Ensure all food items are covered at all times to prevent any physical contamination. Correct: Immediately Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: 3 sticky traps had flies on them: 1) By the dry storage area 2) By the Dishwashing area 3) By the exterior door Manager has indiated that these are old traps that have not been removed since installing the mechnical screen door. Did not observe any flies actively flying around at time of inspection. Corrective Action(s): Replace sticky traps with new ones to monitor whether flies are actively coming into your kitchen. Correct by :Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food and oil debris observed: 1) Underneath cooking line (under equipment and along the sides) 2) On floor between prep cooler and the far wall area Corrective Action(s): Clean and maintain kitchen in a sanitary manner. Improving sanitation is important for preventing pests from getting attracted. Correct by: today Violation Score: 9

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

Comments

-Handsink equipped with liquid soap, paper towels, hot/cold running water -All prep coolers (across cooking line) were at <4 degrees C, thermometers (digital) were present in each -->Ensure they are always kept ON **Discussed with staff regarding the prep cooler inserts --> Only fill enough food to use within 2 hours as the tops are usually warm due to the constant opening/closing, as well as the heat from the stove -Walk in cooler at 3.0 deg C -Walk in freezer at <-18 deg C -Back door to exterior has mechanical screen door installed-->operator indicates this was installed a couple months ago -Fumehook ok -Chemical dishwasher achieved 50 ppm chlorine residual on rinse cycle -Bar glasswasher achieved 12.5 ppm iodine residual on rinse cycle -Hot holding > 60 deg C (in between prep coolers) -Quat sanitizer spray bottle at 200 ppm Quats -Quat dispenser (at 2 compartment sink in dish pit) had 200 ppm Quats