INSPECTION REPORT Health Protection MBEK-B9D27C

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 February 13, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Darshan Singh Sidhu		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A tray of cooked chicken was transferred from the oven to the hot holding unit during the inspection. When the internal temperature of the chicken was measured in the hot holding unit, it measured only 52 degrees C. It was stated by staff that chicken had been allowed to cool in the oven for approximately 30 minutes prior to being transferred to hot holding unit to allow for oils to drip off. Corrective Action(s): Chicken was reheated at time of inspection and measured at an internal temperature of 82 degrees C. Ensure that all cooked foods are placed into the hot holding unit while they are still hot (unit and food must be at least 60 degrees C). If food is to be reheated, ensure that it is heated to a minimum internal temperature of 74 degrees C (or as per your approved food safety plan). Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: A few small flies were observed in the back kitchen area. Corrective Action(s): Ensure that control measures are in place to limit pest populations. If fly populations are not controlled, contact a licensed pest control operator to rectify pest problem. Reminder to ensure that if sticky tape is used, it is not placed in areas that may be located above food and/or food contact surfaces/equipment/utensils. Date to be corrected by: March 13, 2019. Violation Score: 3

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

Comments

Routine inspection conducted: - Coolers at 4 degrees C or less - Freezers at -15 to -18 degrees C - Hot holding internal temperatures at 60 degrees C or more (exception: refer to violation code 206--corrected at time of inspection) - Thermometers available for all cold holding units. A probe thermometer is available on site for internal temperature checks. - Discussed cooking of chicken. It was stated by staff that prior to cooking, a probe is inserted into the thickest portion of the meat. The internal food temperature is monitored during cooking until a minimum internal temperature of 85 degrees C is achieved. Temperatures are monitored electronically. - Hand washing stations (front, back) are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Quaternary ammonium compounds (quats) sanitizer is available from dispenser and spray bottles (front, back) at 200 ppm. - Low temperature dishwasher measured 48 degrees C and 100 ppm chlorine in rinse residual at utensil surface. - Utensils and equipment maintained in sanitary condition - Washrooms maintained in sanitary condition - FOODSAFE requirements met at time of inspection. - Temperature and sanitation logs are well maintained and up to date - Permit posted at front