INSPECTION REPORT Health Protection JCHW-BEUSQW

PREMISES NAME BBQ Nation		Tel: (604) 502-0206 Fax:
PREMISES ADDRESS 101/102 - 7238 137th St Surrey, BC V3W 1V3		INSPECTION DATE August 8, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ravinder Gill		NEXT INSPECTION DATE 6 Months
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 = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ordering tablet was placed on prep cooler cutting board. Corrective Action(s): Do not place tablet on food contact surfaces. Electronic devices such as tablets are dirty and may contaminate food contact surfaces. Tablet was relocated and cutting board was sanitized at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed handling cellular phone and ordering tablet, and did not wash hands prior to working in the kitchen. Corrective Action(s): Staff must adhere to good hand hygiene. Hands must be washed whenever they become contaminated. Staff member washed hands and operator reviewed hand hygiene practices with staff. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Mushrooms were stored in an opened can and the can on mushrooms was stored directly on top of fresh mushrooms. Corrective Action(s): Once canned foods are opened, their contents must be transferred into a food grade containers. Discontinue the practice of storing canned foods in direct contact with other food items to prevent potential contamination. Mushrooms were moved and placed into a food grade container at the time of inspection. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -18C. -Prep cooler was at 4C (top and bottom). -Upright cooler was at 4C. -Chest freezer was at -18C. -Chicken was reheated to greater than 74C and burger patty was heated to greater than 71C at the time of inspection. -Hot potentially hazardous foods cooked this morning cooled rapidly in the walk-in freezer, followed by transferring to the walk-in cooler. Items were probed at 4C to 5C. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing). -Quats sanitizer spray bottles were labelled and tested at 200ppm. Quats sanitizer dispenser was tested at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -FoodSafe Level 1 valid until June 19, 2023. -Please contact the inspector if you have any questions or concerns.