INSPECTION REPORT Health Protection 246786

PREMISES NAME Nando's Chicken (White Rock)		Tel: (604) 542-5790 Fax:
PREMISES ADDRESS 101 - 3010 152nd St Surrey, BC V4P 3N7		INSPECTION DATE July 31, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Irene Red		NEXT INSPECTION DATE August 31, 2020
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot potentially hazardous food stored below 60C. Observation: Chicken kept in hot holding units under grill (4 drawers) had an internal temperature of 35.6C. Operator informed that the chicken was cooked less than 2 hours ago. Correction: Chicken was reheated to 74C internal temperature and returned to hot holding. Hot holding unit was tested for ambient temperature which was at 99C. Rationale: Holding potentially hazardous foods in the danger zone (between 4C - 60C) allows for pathogens to grow and toxins to accumulate which can cause a foodborne illness. Corrective Action(s): Violation Score: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Equipment not maintained in sanitary condition. Observation: Ice machine had mildew and mould along the hinges. Correction: Drain the ice machine and adequately wash and sanitize the chamber. Re-fill the ice machine and dispose off the first batch. Rationale: Mould and mildew can contaminate ice which is a food item. Date to be corrected: Today Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observation: Two sanitizer buckets did not have adequate level of sanitizer. They were tested to have 50ppm QUATS. Correction: Re-fill the buckets. Operator demonstrated how the buckets are filled. Rationale: Adequate sanitation protects from contamination. Corrective Action(s):

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Comments: Temperatures Cooler inserts were at 4C Under counter cooler was at 3C Walk-in cooler was at 2.8C Walk-in freezer was at -18C Front drinks cooler was at 3C Beer cooler was at 1.6C Hot holding over counter unit was at 68C Hot holding unit in hallway was at 71C Hot holding along the cookline was 60C or greater. Sanitation NOTE: Ensure handwashing sink is always available for use. The sticker rolls should not hang over the sink as they restrict handwashing. Dispenser dispensed 200ppm QUATS. Low-temp dishwasher achieved 100ppm chlorine residual at dish surface after rinse cycle. NOTE, Reminder to clean the ice-machine today. Washroom in good condition. Storage Food stored at least 6" off the floor. Food is covered when stored in coolers. Time stamping is used for first-in-first-out processes Chemicals stored separately at the back of the restaurant. Pest Control Abell provides monthly monitoring. UV lamp in good condition. Tin Cat empty in dry storage. Pest control reports available. Administration All staff is Food Safe level 1 certified. Manager is certified until July 29, 2022. Permit is posted Logs for temperature are available. COVID-Safety Plan is robust. Logs are maintained for increased sanitation. Tables are 6 ft apart. Washroom have limited occupancy.