Fraser Health Authority



INSPECTION REPORT
Health Protection
ATHP-D4DU38
PREMISES NAME
Bona Fide BBQ		Tel: (778) 866-9883
Fax:
PREMISES ADDRESS
F3 - 4567 Lougheed Hwy
Burnaby, BC V5C 3Z6		INSPECTION DATE
April 16, 2024		TIME SPENT
2 hours
OPERATOR (Person in Charge)
Gigi Zheng		NEXT INSPECTION DATE
April 24, 2024
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: Moderate (16-29) Total Score = 20
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Raw meat and eggs in the walk in cooler were stored at 7-9 C and were moved to another cooler during the inspection.
Corrective Action(s): Corrected.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 1) One of the two heating elements in the BBQ hot holding case has broken and the maximum ambient temperature measured was 47 C (the minimum temperature should be 60 C). Several foods in the hot holding case were probed and they were around 60 C.
2) The walk in cooler had a minimum ambient temperature of 8.5 C after leaving the thermometer inside the cooler for 15 minutes.
Corrective Action(s): 1) Fix within one week.
2) Fix today.
Violation Score: 15

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Install a thermometer in the walk in cooler.
Corrective Action(s): 1 week.
Violation Score:

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

Hand sinks were supplied with hot and cold water, soap and paper towels.
No evidence of pests. Pest control report available for review.
All coolers were in the kitchen were < 4 C.
The steam table and rice cookers were > 60 C.
Bleach sanitizer was tested at 100 ppm.
Food was stored off the ground in the storage room.
General sanitation was satisfactory.