INSPECTION REPORT Health Protection JSAS-BLHRHS

PREMISES NAME Nando's Chickenland (Metrotown Centre)		Tel: (604) 438-2727 Fax: (604) 273-2469
PREMISES ADDRESS 340 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE February 5, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Amritpal Bath		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Wall mount soap dispenser is broken. Storage room - lacking adequate amount of dry storage shelving. Corrective Action(s): Repair / replace wall mount soap dispenser at kitchen handsink. Provide additional shelving units within dry storage room to be organise inventory and increase dry storage capacity. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 203 noted on Routine inspection # JSAS-BLGTL5 of Feb-04-2020 Food not cooled in an acceptable manner [s. 12(a)] Observation: Multiple bins of cooked rice in 2 door upright cooler internal temperature 30 C. Correction: Cooler unit is not designed to maintain food contents at 4 C and cool large volumes of cooked, hot food product. Discontinue cooking and cooling rice in advance. Kitchen facilities are limited and operational capacity is maximized. Streamlined, simple food preparation is to be conducted to reflect kitchen design. Code 206 noted on Routine inspection # JSAS-BLGTL5 of Feb-04-2020 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Middle alto sham - lower drawer (half chickens) 52 C Right alto sham - upper and lower drawer 54 C Correction: Repair / adjust alto shams to maintain hot food above 60 C. Code 401 noted on Routine inspection # JSAS-BLGTL5 of Feb-04-2020 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Kitchen handsink soap dispenser is broken, counter soap dispenser provided. Correction: Repair wall mount soap dispenser for handwashing purposes.

Comments

Cooked rice is to be cooked and hot held until served. Discontinue batch cooling of rice. No additional cooked rice, cooled since previous inspection. Walk-in cooler repaired, temp 1 C Storage room upright cooler - product spaced out on upper shelving to promote air flow, thermostat adjusted to lower temperature of cooler unit. Right alto sham - upper / lower shelves 62 C Middle alto sham - lower shelf 52 - 59 C, thermostat increased during inspection. Ensure product is maintained at 60 C or hotter. Reviewed manual dishwashing process 4 step method - wash / rinse / sanitize / air dry surfaces Food and chemical inventory separated. Raw and ready to eat foods kept separated. Food and soiled dishware kept separated. Required premise cleaning completed.