Fraser Health Authority



INSPECTION REPORT
Health Protection
LKIM-CMWP46
PREMISES NAME
Bona Fide BBQ		Tel: (778) 866-9883
Fax:
PREMISES ADDRESS
F3 - 4567 Lougheed Hwy
Burnaby, BC V5C 3Z6		INSPECTION DATE
January 6, 2023		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Gigi Zheng		NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10
Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Cooked duck observed to be stored at temperatures of 21 degrees Celsius outside of cooler units.
Cooked pork observed to be stored at temperatures of 28 degrees Celsius outside of cooler units.
CORRECTED DURING INSPECTION - Items relocated to cooler units.
.
Corrective Action(s): Cooked pork and cooked duck are potentially hazardous food items and are not to be stored outside of cooler or hot holding units for storage.
This has been discussed before.
.
Violation Score: 5

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation: Cooked barbecue pork observed to be hanging on racks outside of oven at temperatures of 55 degrees Celsius.
CORRECTED DURING INSPECTION- Items relocated to oven.
.
Corrective Action(s): The cooked meat is to be removed from oven and added directly to hot holding unit. Cooked food items are not to be stored at room temperature on racks in kitchen.
DO NOT continue this practice.
.
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Discuss with staff.
Cooked barbecue meats are not to be stored at room temperature. This has been discussed during previous inspections. Cooked food items are to move from cooler to oven to hot holding units. The cooked meats are not to be stored at room temperature.