INSPECTION REPORT Health Protection 244569

PREMISES NAME Memphis Blues BBQ		Tel: Fax:
PREMISES ADDRESS 302 - 18690 Fraser Hwy Surrey, BC V3S 8E7		INSPECTION DATE May 25, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 25, 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quat sanitizer at front prep area measured at less than 100ppm Corrective Action: Quat sanitizer was refilled at time of inspection and measured at 200ppm. Quat sanitizer must measure at 200ppm to properly sanitize food contact surfaces. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Visible grease and debris build-up underneath fry area. Corrective Action: This area must be kept clean to maintain sanitary conditions of facility and to prevent potential pest infestations. Date to be Corrected by: Immediate Corrective Action(s):

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

Comments

Observations Handwashing stations had hot / cold running water, liquid soap and single-use paper towels. Walk-in cooler and prep cooler measured at 4C or below Freezer measured at -18C Hot-holding of beans and sauce measured above 60C - Beans are heated to 74C on the stove before being transferred to hot-holding units. Chicken was removed from oven at time of inspection. - Internal temperature was 85C - Chicken is cooled at room temperature for 1 hour and then placed in the cooler. Dishwasher measured at 50ppm for chlorine sanitizer Walk-in cooler was organized with all raw meat below ready to eat items All items were labelled and covered. Hood vents were clean No signs of pest at time of inspection All food items and equipment stored 6" off the ground at time of inspection. Food safety training was valid Permit was posted.