INSPECTION REPORT Health Protection MBEK-BDBTFJ

PREMISES NAME Barcelo's Flame Grilled Chicken (24th Ave)		Tel: (604) 720-2862 Fax:
PREMISES ADDRESS #105 - 16070 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE June 20, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Darshan Singh Sidhu		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Three 4 quart containers of cooked rice located in the front Alto Sham hot holding unit were measured at an internal food temperature of 28 to 40 degrees C. It was stated that rice was taken from walk in cooler and placed directly into hot holding unit (no reheating step). Note: Remaining food items in hot holding unit measured at an internal temperature of 60 degrees C or more. Corrective Action(s): Above-noted rice was discarded by staff at the time of inspection. Ensure that potentially hazardous foods (for example: meat, rice, cooked potatoes) are reheated to at least 74 degrees C prior to placing into the hot holding unit. Hot holding unit must be preheated and capable of maintaining foods at 60 degrees C or more prior to food being added. This is to limit the growth of potential pathogens and/or toxins. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Front and back area spray bottles labeled as "sanitizer" were tested at almost no detectable quats (quaternary ammonium compounds). Corrective Action(s): Sanitizer solution was discarded and bottles were refilled at the dispenser. The sanitizer again was measured at less than 200 ppm quats (100 ppm quats detected). A large amount of air was observed in the chemical feed line initially. Bottles were again refilled once air bubble had passed and were tested at 200 ppm quats. The following is required: 1. Ensure that at all times, sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces (e.g. 200 ppm quats). 2. Test sanitizer solution to verify that concentration is 200 ppm quats. Note: Test strips on site are expired--obtain new test strips. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted: - Walk in cooler at 2 degrees C - Assembly cooler at 4 degrees C (above) and 3 degree C (below) - Beverage coolers at 1 to 2 degrees C - Cook line drawers at 2 to 4 degrees C - Walk in freezer at -19 degrees C - Fry freezer at -20 degrees C - Hot holding internal temperatures measured at 60 degrees C or more* - Thermometers available for all cold holding units. At least one probe thermometer is available on site for internal temperature checks. - Raw meats and eggs were not observed to be stored above ready-to-eat foods. - Hand washing stations (front, back) are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Low temperature dishwasher measured 48 degrees C and 100 ppm chlorine in rinse residual at utensil surface. Chlorine test strips on site. - Dry storage area well maintained - No signs of pest activity observed - Washrooms in sanitary condition - FOODSAFE requirements met at time of inspection. FOODSAFE certificate for staff member on site is valid to August 14, 2023. - Temperature and sanitation logs are up to date - Permit posted at front *Exception: Refer to violation 206 Notes: 1. Food safety and sanitation plan not on site at time of inspection. Keep food safety and sanitation plans on site. To be checked at next inspection. 2. Discussed temperature and sanitation record keeping. Ensure that low temperature dishwasher chlorine concentration (at dish surface) is being measured and recorded. Follow up inspection to be conducted for hot holding practices and sanitizer concentration. Contact the Environmental Health Officer if you have any questions or concerns.