INSPECTION REPORT Health Protection JHEL-BJYUDB

PREMISES NAME Barcelos Flame Grilled Chicken (Rosedale)		Tel: (604) 745-4550 Fax: (604) 745-1081
PREMISES ADDRESS 4 - 52855 Yale Rd E Rosedale, BC V0X 1X0		INSPECTION DATE December 18, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Gursharan Atwal		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 = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats spray bottles for sanitizing testing at 0ppm. Corrective Action(s): Staff re-filled and checked at 200ppm. Recommend re-filling containers halfway each time. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen paneer cheese thawing at room temperature on back counter. Corrective Action(s): Staff informed that the product was just taken out of freezer. Staff placed in cooler at time of inspection. Frozen food must be thawed in a cooler at 4C or less or in cold water. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler on the cookline is leaking water underneath of it. Cooler at 3C. Corrective Action(s): Have cooler serviced. Water dripping can be a sign that the unit is not working properly and can lead to puddles forming which could result in staff slipping on the floor. Violation Score: 3

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

Comments

Routine inspection: -handsinks fully equipped ***back handsink did not have paper towel in dispenser at start of inspection, roll was sitting on counter, staff filled dispenser at time of inspection to allow for easier hand drying - ensure all soap and paper towel dispensers at all handwashing stations are always filled -dishwasher sanitizing at 100ppm Cl -coolers at 4C or less -good food storage in walk in cooler - raw chicken stored on own shelf -freezers at -18C or less -in use utensils stored in ice water container -chicken and rice hot held at >60C ***temp logs reviewed - have been consistently filled out with the exception of the last 3 days -discussed new butter chicken menu item