INSPECTION REPORT Health Protection JMAA-BMBV6W

PREMISES NAME Nando's Chicken (White Rock)		Tel: (604) 542-5790 Fax:
PREMISES ADDRESS 101 - 3010 152nd St Surrey, BC V4P 3N7		INSPECTION DATE March 2, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Irene Red		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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Low-temperature dishwasher ran out of chlorine solution in the stock bottle. According to the manager, the dishwasher dispensed chlorine in the morning at 50 ppm. 2. Wet-stacking of metal pans was observed on the clean rack. Corrective Action(s): 1. Always check your stock solutions to ensure that they are replenished. Stock chlorine solution was replaced, the dishwasher detergent solution was replaced, and the dishwasher was primed and released 50 ppm chlorine residual afterwards. The dishwasher must be properly functioning at all times so that dishes can be washed and sanitized after use. Manager instructed to run previously washed items today in the dishwasher. 2. Metal pans were re-washed properly and allowed to air-dry. Ensure that the metal pans properly air dry first prior to stacking. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Stock chlorine solution for the low-temperature dishwasher had been depleted. Corrective Action(s): Stock chlorine solution replenished at time of inspection. Ensure that the dishwasher is always functional to ensure proper cleaning and sanitizing of food contact surfaces / dishware. Violation Score: 3

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

Comments

A routine inspection was conducted. The following observations were made at time of inspection: 1. Temperatures - Walk-in cooler was at 3C - Salad prep cooler was at 4C (top) and 3C (bottom) - Cooler inserts underneath cook line at 4C - Front-of-house keg cooler was at 2C - Sauce cooler (front-of-house) was at 4C - Walk-in freezer at -18C - Hot chicken inserts located underneath cook line at 60C. Chicken internally probed at 63C - Rice hot-held at 70C - Coolers equipped with accurate thermometers - Temperature logs were maintained and up-to-date 2. Hygiene and Sanitizing - Hand wash stations adequately stocked with hot/cold running water, liquid soap, single-use paper towels - QUATS sanitizer present at 200 ppm QUATS - Low-temperature dishwasher (after container was replaced and dishwasher was primed) released 50 ppm chlorine residual - Utensils, plates generally stored in good sanitary condition - Ventilation canopy generally well maintained. Slats are removed and cleaned on a nightly basis - Restroom was in good sanitary condition. Hand washing provisions and air dryer available for use 3. Storage Practices - FIFO principle employed. Inserts were labelled with prepared-by date, use-by date, and also the shelf life of the product - Shelf for raw chicken in walk-in cooler is segregated from ready-to-eat and cooked meat shelving - Chemicals stored separately from food products and food preparation areas - Salt containers / seasoning inside plastic container with tight-fitting lid 4. Pest Control - No evidence of recent, visible pest activity noted at time of inspection - Professional pest control company arrives monthly 5. Administrative - Permit posted and up-to-date - Manager and employees all have current and valid FoodSafe 1