INSPECTION REPORT Health Protection AJON-CBQW4U

PREMISES NAME BBQ Chicken		Tel: (604) 498-1129 Fax:
PREMISES ADDRESS 102 - 15146 100th Ave Surrey, BC V3R 0J8		INSPECTION DATE February 17, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Seung gu Oh		NEXT INSPECTION DATE February 18, 2022
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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No chlorine residual detected in low temperature dishwasher. Bottle of sanitizer was close to empty and operator informed that a new bottle should arrive today or tomorrow. Corrective Action(s): Re-wash and sanitize all dishes using the manual warewashing method: 1. Wash 2. Rinse 3. Sanitize using 100-200 ppm chlorine (bleach) 4. Air Dry. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature dishwasher sanitizing with 0ppm chlorine. Corrective Action(s): Replace sanitizer bottle as soon as it arrives. Do not use the dishwasher until receiving written approval from the health inspector Violation Score: 3

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

Comments

Routine Inspection: - All hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. - All temperatures met health requirements: Coolers maintained at or below 4 degrees Celsius. Freezers maintained below -18 degrees Celsius. No hot holding at the time of inspection. Ensure any foods to be hot held are cooked/reheated to 74C before being placed in the hot holding unit that is preheated and maintained at 60C. - Concentration of bleach sanitizer in spray bottle = 100ppm. Reviewed how to mix bleach sanitizer solution with operator: Mix half teaspoon bleach in 1 litre of water to generate a 100-200 ppm concentration of bleach sanitizer. - 3-compartment sink available for manual warewashing. Sink plugs available. - General food storage practices good: All food items stored at least 15cm off the floor. All food items covered and protected from contamination. Storage areas organized. - No signs of pest activity at the time of inspection. - General sanitation of facility very good at the time of inspection. Extra chlorine test strips provided to operator at the time of inspection to check concentration of sanitizer for manual warewashing. Operator signature not required due to the COVID-19 Pandemic. Report to be emailed to operator.