INSPECTION REPORT Health Protection JELR-CV7SPZ

PREMISES NAME Frankie's Barbeque		Tel: (604) 349-1826 Fax:
PREMISES ADDRESS 5 - 1 Ferry Causeway Delta, BC V4M 4G6		INSPECTION DATE August 30, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sukhdev Bhatti		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): There are no paper towels in dispenser at hand sink. Corrective Action(s): Paper towels provided during inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor and counters behind equipment in kitchen require cleaning. There is dust and dirt in small dry storage room. Large dry storage room has items on floor. Corrective Action(s): Follow a written, routine cleaning schedule. Deep clean kitchen. Clean and organize dry storage rooms and store all items 6 inches up off of floor. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wire shelves in upright single door cooler are rusted. Corrective Action(s): All surfaces to be in good condition and easy to to clean. Correct by January 2024. Violation Score: 3

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

Comments

Food Permit - Verified mailing address - ok. Coolers - prep cooler, upright cooler, small cooler, and walk in /room for cold storage) = <4C/40F - good. Freezers (small chest freezer and large freezer in large storage room) - ok. Cooking - raw pork, beef, and chicken fully cooked to 74C/ 165 F as per person in charge. Hot holding - in steam table >60C/140F. Reheating food - reviewed. Update your food safety plan (ie reheat pre-cooked food rapidly to 74C/ 165F within 2 hours prior to hot holding at 60C). Cooling - reviewed criteria (ie cool from 60- 20C in 2 hours or less and from 20 - 4C in 4 hours or less). Defrost frozen food in cooler at 4C. Check accuracy of your thermometer (use NSF sanitized probe thermometers for measuring food temperatures). Keep temperature records for cooking, reheating, hot holding, and cold food storage. Produce is pre-washed/pre-sliced from supplier. Food Safe level 1 (or an equivalent food safety course) - Operator advises has a valid Food Safe certificate. *Keep copy of your updated Food Safety training certificate(s) on site. Person in charge of this kitchen today states he also has valid food safety training - provide copy of certificate to Fraser Health. Food Safety Plan - *keep written copy of food safety procedures on site. Hand washing - hot/cold water, liquid soap provided. NO paper towels - see above. Disposable gloves used (non-latex). Utensils cleaning and sanitizing - chlorine is used. Use test strips to verify sanitizer concentration of 100-200ppm chlorine. Use sinks to wash, rinse, sanitize - use 1 tsp domestic bleach in 1 liter of water, air dry. Wiping cloth stored in sanitizing solution - 100ppm+ detected - ok. Additional dry storage space available - keep areas clean and organized as part of pest control plan - see above. Operator available on site during inspection. Copy of report to be emailed to operator.