Observation: The BBQ chicken measured a surface temperature of 47.2C; the internal temperature measured 53.8C. The thermometer on the hot holding unit is also not reflecting the correct temperature.
Corrective Action: BBQ chicken that was not meeting minimum 60C holding temperature was discarded. Discussed temperature requirements with manager. Agreed that a 2 hour holding rule will be applied for all hot foods until it can be demonstrated that food temperatures can be maintained at or above 60C. Note: inadequate hot holding temperatures has been noted on 3 previous inspection reports: October 16, 2003, May 19, 2006 and October 21, 2009. The broken thermometer for the unit has been noted on 2 previous inspection reports: December 19, 2003 and October 5, 2010. Section 14 of the BC Food Premises Regulation states that potentially hazardous foods must be kept either below 4C of above 60C. Section 19(1) states that equipment must be capable of maintaining the temperatures required by section 14 and section 19(2) states that all hot holding units must be equipped with a thermometer accurate to within 1C. Any further violations may result in issuance of the following violation tickets: $345 - fail to store foods at a safe temperature; $345 - fail to ensure adequate hot holding equipment; $345 - fail to ensure hot holding equipment has accurate thermometer.
