INSPECTION REPORT Health Protection JCHW-B39SGK

PREMISES NAME BBQ Nation		Tel: (604) 502-0206 Fax:
PREMISES ADDRESS 101/102 - 7238 137th St Surrey, BC V3W 1V3		INSPECTION DATE August 2, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ravinder Gill		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A container of raw lamb burgers was placed on top of a container of margarine. Corrective Action(s): Ensure raw foods are stored below ready-to-eat foods to protect foods from potential contamination. Raw lamb was relocated at the time of inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Both sanitizer spray bottles require labels. Corrective Action(s): Ensure all chemicals are labelled to prevent accidental mixing or misuse of chemicals. Once labels fade or rub off, they must be relabelled. Sanitizer spray bottles were labelled at the time of inspection. 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 -15C. -Upright glass door cooler was at 4C. -Prep cooler was at 4C (top) and 3C (bottom). -Freezer units were at -13C and -20C. -Cooked chicken is cooled on the counter for approximately half an hour and then placed into the walk-in freezer for rapid cooling. -High temperature dishwasher had a final rinse temperature of 73C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Sanitizer spray bottles and dispenser tested at 200ppm. -Food scoop stored in water and water is changed every hour. -Foods stored off the floor and covered. -General sanitation good at the time of inspection. Hood vents are cleaned every two weeks. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Operator FoodSafe Level 1 valid until June 2023 and staff on-site FoodSafe Level 1 valid until Feb 2023. -Please contact the inspector if you have any questions or concerns.