INSPECTION REPORT Health Protection LKIM-BB4MSF

PREMISES NAME Zugba Flame Grilled Chicken		Tel: Fax:
PREMISES ADDRESS 14351 104th Ave Surrey, BC V3T 1Y1		INSPECTION DATE April 10, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Achilles Pelaez		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 16

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Deep fried fish observed to have an internal temperature of 44 degrees Celsius. Health inspector observed the fish to be stored on upper shelf of grill unit that does not supply heat to fish prior to placing into hot holding unit. CORRECTED DURING INSPECTION - fish re-fried to achieve internal temperatures of 72 degrees Celsius and placed into hot holding unit . Sumai observed in hot holding unit to be at temperatures of 52 degrees Celsius. Hot holding steam unit observed to be at temperatures of 50 degrees Celsius on temperature gauge. CORRECTED DURING INSPECTION - Hot holding unit turned up to greater than 60 degrees Celsius and Sumai temperatures measured to be 60 degrees Celsius. . Corrective Action(s): Ensure staff are not placing cooked fish on upper shelf of oven unit after cooked. Ensure staff place cooked fish directly into preheated hot holding unit immediately after cooking. . Ensure staff are monitoring Steam hot holding unit to ensure temperature gauge reads 60 degrees Celsius or greater. . . Violation Score: 15

Non-Critical Hazards: Total Number: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Corrective Action(s): Violation Score: 1

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (76.9) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm chlorine - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - EXCELLENT - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.