INSPECTION REPORT Health Protection JCHW-CF7RUX

PREMISES NAME Barcelos - Impact Plaza		Tel: (604) 765-1560 Fax:
PREMISES ADDRESS 136 - 15280 101st Ave Surrey, BC V3R 8X7		INSPECTION DATE June 8, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sahdeep Ludu		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 No 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): Rice in the hold holding unit was at 40C. Staff member did not verify the temperature of the rice after reheating. Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C to prevent the growth of pathogens and or the formation of toxins. Rice was reheated to greater than 74C prior to storing in the hot holding unit. Ensure staff verify foods have been properly reheated to above 74C prior to hot holding. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Surfaces were lined with cardboard. Cardboard is changed every 2 weeks. Corrective Action(s): Discontinue the use of cardboard to line surfaces. All surfaces must be smooth, non-absorbent, and easily cleanable to facilitate easy cleaning and to prevent the attraction of pests. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -21C. -Prep cooler was at 4C (top) and 3C (bottom). Cooler unit was having problems this morning and operator stored foods on ice and contacted a service technician. Cooler unit is currently able to maintain foods at or below 4C. -Cooler unit located under the grill was at 4C. -Bar area cooler was at 4C. -Under counter freezer was at -18C. -Chicken and rice cooked the previous day were at 4C. Ensure rice inserts are not overfilled and lid is slightly open to allow steam to escape. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer pails and spray bottle were tested at 200ppm. Sanitizer pails are changed twice daily. -Manual slicer was found to be clean and sanitary. -Scoops were stored on ice. -General food storage practices good at the time of inspection. Raw meats stored separately from ready-to-eat foods. Foods stored off the ground and protected from potential contamination. -General sanitation good at the time of inspection. -Facility is serviced by a professional pest control operator on a monthly basis. -No signs of pests noted at the time of inspection. Snap traps and tin cats did not show signs of pests infestation. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until October 15, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.