INSPECTION REPORT Health Protection TCHN-D2PMNZ

PREMISES NAME Barcelos Flame Grilled Chicken (King George)		Tel: (778) 564-0800 Fax:
PREMISES ADDRESS 101 - 7577 King George Blvd Surrey, BC V3W 5A8		INSPECTION DATE February 21, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Surjit Dhillon		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Sandwich preparation station lid opened when equipment not in use. **Corrected during inspection** Lid closed when identified by inspector Educate staff of importance of keeping lid closed (to keep food cold), and not eventually break the cooler. 2. Raw chicken being prepped for grill observed to be stored on counter. Staff was not working on chicken throughout inspection. **Corrected during inspection** Instructed staff to move to cooler. Raw meat must be held at 4°C. Even if busy, educate staff to place meats back in cooler if they need to attend to different tasks. Corrective Action(s): Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice in hot holding compartment measured ~41.5°C at time of inspection. **Corrected during inspection** Staff reheated product in microwave. Education needed. Staff needs to know importance of reaching proper temperature (74°C) before placing in preheated hot holding unit (60°C). Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): *REPEAT* (Since Oct 2022) QUATS sanitizer measured < 50ppm at start of inspection **Corrected during inspection** Facility switched to bleach sanitizer, 200ppm Mix ratio: 1/2 tsp 6% unscented bleach (or household unscented bleach) : 1L water. Ensure bleach solution is available until technician has serviced and calibrated unit to dispense 200-400ppm QUATs. Sanitize all food contact surfaces as previous spray sanitizer was not sanitizing surfaces Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Rice scoop too close to hand washing station; water splashes from handwashing station onto scoops. **Corrected during inspection** Scoops to be cleaned and relocated further from handwashing station. 2. Opened take out containers located under handwashing station, near pipes. Cannot guarentee drain doesn't drip into containers. Corrective Action(s): 2. New storage location is needed for take out containers, or have a way to partition part of the undercounter so containers will not be contaminated. Correct by: immediately. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Floor is slippery near deep fryer. 2. Heavy grease build up observed behind fryer. Corrective Action(s): Please clean and degrease area thoroughly. Correct by: immediately Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Range hood canopy missing range hood filters above oven. Grease laden vapours will travel path of least resistance and escape through this gap. Corrective Action(s): Always have range hood filters installed before opening. Correct by: immediately Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Two tire rims observed to be stored by back entrance. Corrective Action(s): Remove unnecessary items from facility. Correct by: immediately Violation Score: 1

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

Comments

Routine inspection conducted. Temperatures: 1 door undercounter cooler (barside): 2.1°C 3 door cooler (barside): -2.3°C 2 compartment hot holding (Rice): Rice internal: 41.5°C Hot water well: 65.2°C See infraction below 2 door sandwich prep table: 7.0°C Lid open at time of inspection despite it not being used. Ensure unit lid is closed when not in use. 1 door prep table/freezer: -19.1°C 2 compartment cooler (under flat top grill): 4.2°C 4 compartment hot holding (chicken): 57.6°C Walk-in cooler: 2.6°C Walk-in freezer: -14.6°C Sanitation: Hand washing stations equipped with hot/cold running water, liquid soap and paper towels QUATS measured <50 ppm Facility to switch to bleach sanitizer until sanitizer dispenser is repaired Bleach mixed when identified measured 200ppm Low temperature mechanical dishwasher measured 50ppm at time of inspection 2 compartment sink available Range hood maintained in sanitary condition Storage: All food covered or in original packaging at time of inspection Chemicals stored away from food products General: No pest activity observed at time of inspection Valid permit and decal displayed at bar At least 1 staff with FoodSAFE level 1 certification on site; expiry Aug 16, 2025