Fraser Health Authority



INSPECTION REPORT
Health Protection
YTAN-BKVS4K
PREMISES NAME
B & B Restaurant
Tel: (604) 588-0222
Fax:
PREMISES ADDRESS
101 - 8077 King George Blvd
Surrey, BC V3W 5B4
INSPECTION DATE
January 16, 2020
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Narinder Gahlan
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): No food-contact surface sanitizer was available in the main kitchen area for sanitizing surfaces.
Corrective Action(s): Corrected at time of inspection. Staff prepared fresh bleach sanitizer solution in a spray bottle for the main kitchen area. Ensure all food-contact surfaces are not only washed with soapy water, but also rinsed with water and sanitized with sanitizer solution. Mixing instructions: 1 tsp bleach with 1 litre water, and ensure to change the solution in the spray bottle regularly (every few days).
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

- All hand washing stations were unobstructed and properly supplied with hot and cold running water, liquid soap, and paper towels.
- Bleach sanitizer solution available in spray bottle at 200 ppm chlorine for the front service area. Ensure sanitizer is also always available in the kitchen.
- Low-temperature chemical dishwasher dispensed 50 ppm chlorine to the dish surface, detected after the rinse cycle. Good. Test strips available for monitoring.
- Food preparation sink maintained in sanitary conditions.
- Walk-in cooler, prep coolers, bar cooler, and upright cooler measured at 4C or colder
- Freezers measured at -18C or colder
- Insides of coolers and freezers were clean and organized.
- Food storage practices were satisfactory. All food stored properly covered and off the floor. Good separation of raw and ready-to-eat foods.
- All equipment maintained in sanitary conditions. Ice machine observed to be clean and free of mildew, scoop stored properly. Ventilation canopy maintained in sanitary condition.
- Dry storage areas were satisfactory
- General sanitation was excellent
- No signs of pest activity noted at time of inspection.
* Reviewed rapid cooling of hot foods at time of inspection. Ensure to cool food from 60C to 20C within 2 hours, then from 20C to 4C within the next 4 hours inside a cooler. Methods of rapid cooling include using shallow pans or ice wands.