INSPECTION REPORT Health Protection JCRH-BJBU3A

PREMISES NAME Nando's Flame-Grilled Chicken (Marine Way)		Tel: (604) 450-0004 Fax: (604) 303-0882
PREMISES ADDRESS 100 - 5761 Marine Way Burnaby, BC V5J 0A6		INSPECTION DATE November 27, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Christoph Barrow		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Portugese tarts were being held at room temperature. Time tracking was not in place. Label was from the previous day. Corrective Action(s): - Asst Mgr discarded the tarts (13) at the time of the inspection. Portugese tarts are no longer permitted to be held at room temperature as time tracking procedures were not being followed. Product must be kept at 4C or colder or 60C or higher. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Mouse droppings (minimal amount) noted on floor under shelving where employees' belongings are kept. - Food debris/grime noted on edges of the floor where it meets the walls Corrective Action(s): - Thoroughly clean floor to remove mouse droppings and food debris/grime. Scrub edges to remove build up. Ensure detail and frequency of cleaning is sufficient to prevent further build up. [Correction date: today] Violation Score: 3

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

Comments

- Handsinks supplied with hot and cold running water, liquid soap and paper towel - Coolers were operating at acceptable temperatures (4C or colder): - Walk-in cooler 4C *Temperature was initially 6C; however, temperature dropped to 4C. Ensure it is monitored to ensure temperature of 4C or colder is maintained. - Prep cooler 4C - Drawer cooler 3C - Single door undercounter coolers (front) 3C, 4C - True beverage cooler 2C - Freezers were maintaining product in a frozen state: - Walk-in freezer -16C - Single door freezer -14C - Hot holding units were maintaining potentially hazardous food at 60C or higher: - Cooked rice 68C (countertop unit) - Chicken skewers 63C (altosham left) - Whole chicken 62C (altosham middle) - Observed food safe cooling procedures for cooked rice. Shallow metal containers with time/temperature monitored. - Food in the walk-in cooler was stored in a manner to prevent contamination with raw poultry stored beneath ready to eat items - Dishwasher was operational and dispensing 50ppm of chlorine to sanitize dishes. Test strips present to monitor chlorine residual. - Quats sanitizer solution present in sani buckets to sanitize food contact surfaces Reminder: Food contact surfaces and in use utensils (eg. scoops for rice and potatoes) must be cleaned and sanitized at least every 4 hours. - Pest control contract in place with monthly service. Most recent report (21-Nov-2019) viewed at the time of the inspection. - Asst Mgr reported that she completed Foodsafe level 1 in 2017. Certificate not available at time of inspection. Certification to be verified on database.