Barcelos Chicken
113 - 12499 88th Ave, Surrey · Restaurant
17 inspections
- Routine Inspection
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Whole cooked chickens stored in hot holding unit registered an internal temperature of 35-45 C.
- Staff stated these chicken were placed approximately over 2 hours ago; internal temperature upon cooking was not verified.
- Corrective Action(s): Hot potentially hazardous foods must be held at a temperature of 60 C (140 F) or above.
- Ensure foods are cooked or reheated to 74 C prior to placing into hot holding unit; preheat hot holding unit prior to using.
- Staff were instructed to discard chickens.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Surface sanitizer in spray bottle registered less than 200 ppm Quats.
- Corrective Action(s): Staff made a fresh solution with 200 ppm Quats.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: 1. The same table is used for clean dishes (from dishwasher) and raw chicken preparation at the same time.
- 2. In-use tongs/utensils stored in dirty, stagnant water at room temperature.
- Corrective Action(s): 1. Keep clean dishes away from sources of contamination such as raw meat. Correct immediately.
- 2. Change water frequently and keep water cold to prevent the rapid growth of bacteria. Staff were instructed to correct this.
- Violation Score: 9
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]
- Observation: No food safety plan on-site.
- Corrective Action(s): Keep a copy of food safety plan on-site for staff to follow.
- Correct immediately.
- Violation Score: 1
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Rodent droppings in the dry storage room and near the utility closet.
- Corrective Action(s): Premises must be free of pests.
- Remove droppings and sanitize affected areas.
- Seal all entry points.
- Consult pest control company.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: The drawers of two hot holding units do not open; staff stated these units do not work.
- Corrective Action(s): Service hot holding units so they work as intended or remove from premises if no longer required.
- Violation Score: 3
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: Spray bottles with chemicals are not labelled.
- Corrective Action(s): Ensure all bottles are labelled properly.
- Correct immediately.
- Violation Score: 3
- 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
- Observation: No sanitation plan on-site.
- Corrective Action(s): Keep a copy of sanitation plan on-site for staff to follow.
- Correct immediately.
- Violation Score: 1
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: No staff on-site have FOODSAFE Level 1 training.
- Corrective Action(s): Ensure there is one person with FOODSAFE Level 1 training at all times. Correct by March 10, 2026.
- Violation Score: 1
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Container of cooked yellow rice were hot held and the temperature recorded at 23C. Staff stated that rice were stored in the hot holding unit from cooler half an hour ago and will slowly heat up. Hot holding unit was recorded at 25C. Improper hot holding of potentially hazardous food can result in bacterial growth and/or toxin production that can cause food contamination and illness.
- Staff reheated the rice in oven and temperature recorded at 104C. Hot holding unit was heated to 60C and cooked rice were transferred by staff during inspection.
- Corrective Action(s): Always store hot potentially hazardous food at a temperature of 60C or above.
- - DO NOT USE hot holding unit for warming up food. Always preheart the hot holding unit to 60C and then transfer hot food in it.
- - Prior to hot holding food, cook/reheat it to at least 74C.
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Surface sanitizer used for food contact surfaces was recorded at a concentration above 400ppm. High concentration of chemical sanitizer may result in potential chemical food contamination. Staff prepared fresh sanitizer solution and concentration recorded at 200ppm.
- Corrective Action(s): Please ensure that all equipment/utensils/food contact surfaces are properly washed and sanitized.
- - Always use manufacturer's instructions indicated on bottle when preparing sanitizer solution.
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: 1. Moderate rodent activity observed in the dry storage room under the shelving units and on the containers/bags/boxes.
- 2. Rodent activity observed in the front area primarily in the side cabinet.
- 3. Flies observed near dishwashing area.
- Corrective Action(s): Please contact your pest control company and implement control measures.
- - Remove rodent droppings and disinfect the affected areas with 1 part bleach to 9 part water solution.
- - Discard any packaging/boxes that is affected/contaminated by rodent activity.
- - Use pest proof containers to store dry food.
- - Seal any gaps/entry points.
- - Regularly monitor for any rodent activity.
- - Regularly clean the facility and remove any food debris/grease build up.
- TO BE CORRECTED BY - Immediately and ongoing
- Violation Score: 15
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Cardboard liners were used under the dishwashing area. Cardboard liners were observed to be unsanitary and had moisture build up.
- Corrective Action(s): Please note that cardboard liners are not an acceptable food contact surface as they can not be adequately cleaned and sanitized. Discard the cardboard liners and do not use them for storing dirty trays.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: 1. Mop sink in the back area was blocked with grease/dirty water. Staff stated that it was previously repaired. Pooling of dirty water could attract pest into the facility. Mop sink is also require for regular cleaning of the facility.
- 2. Lid used for covering rice bin in dry storage room was chipped from one corner.
- 3. One floor tile in the walk in cooler is missing and the area had build up of debris/dirt.
- Corrective Action(s): - Please repair the mop sink immediately.
- - Replace the lid of rice bin.
- - Install the missing floor tile.
- TO BE CORRECTED BY - July 20, 2025
- Violation Score: 9
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Observed rice scoops stored in dirty stagnant water. Education provided that utensils in use must be stored in ice bath at all times
- Corrective Action(s): Required operator to remove the scoops, wash and sanitize, then store them in ice bath when in use.
- Violation Score: 5
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): 1. Observed low temperature dishwasher with no chlorine residual after final rinse cycle. The chlorine sanitizer bucket was almost empty and the content liquid was clear, which means all the active chlorine ingredient had dissipated. Sanitizer prime switch turned to confirm feed but nothing was coming out of the nosle.
- 2. No food contact sanitizer available on site. The sanitizer bottle that the staff showed no QUAT content in it.
- Corrective Action(s): Required operator to replace the sanitizer bucket. Ensure that the machine is primed prior to use to confirm the feed works properly. Required operator to make sanitizer bottles/ buckets at the beginning of all shifts. Not having any sanitizers on site indicates that proper cleaning and sanitizing is not occurring at this facility. This is a serious violation that may result in progressive enforcement if this pattern consists. Operator replaced the chlorine sanitizer bucket for the dishwasher and remade the sanitizer bottle at the time of inspection.
- Violation Score: 25
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Observed used tongs and other utensils stored in a container with dirty stagnant water
- Corrective Action(s): Required operator to remove the utensils, clean and sanitize them prior to use. Ensure to have multiple sets of tools available at all times. Utensils must be cleaned and sanitized regularly throughout usage
- Date to be corrected by: Immediately
- Violation Score: 9
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Observed rodent droppings in the corners and underneath dry storage area. Rodent activity seemed to have gone down since the last inspection.
- Corrective Action(s): Required operator to remove rodent droppings after spraying them with liquid saniizer, clean and sanitize the area. Regular maintenance in required.
- Date to be corrected by: Dec 6 2024
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Observed rodent droppings in dry storage area, mop sink cabinet and in the corners in the back hallway leading to the back door.
- Corrective Action(s): Required operator to remove the droppings, clean and sanitize the area. Ensure to wet the droppings with sanitizer prior to removing them.
- Date to be corrected by: Feb 27 2024
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: 1. Observed food debris underneath shelvings in dry storage room.
- 2. Mop sink cabinet requires cleaning and organizing.
- 3. Areas underneath coolers and cooking equipment has food and grease debris
- Corrective Action(s): Required operator to clean and sanitize the area.
- Date to be corrected by: Feb 27 2024
- Violation Score: 9
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Observed two pots of cooked rice on a hot holding unit that is not turned on. When probed, rice's internal temperature was measured at 3.4 C. When inquired, staff stated that they usually leave them on at low setting as they smell and reheat using the microwave. Operator is not sure how the hot holding units work.
- Corrective Action(s): Required operator to immediately stop this practice. All items must be pre-heated prior to going into the hot holding unit. The hot holding unit must be turned on and maintain 60 C or higher at all times. Required operator to drain the water inside the unit, clean it out. Ensure to refill with sufficient amount of water so that the hot water touches all sides of food container.
- Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Observed knife holder that is made of exposed wood. The current state of the holder is not suitable as exposed wood is not a suitable material for food contact surfaces.
- Corrective Action(s): Required operator to remove the holder, replace it with a metal or plastic holder. Operator removed the holder at the time of inspection
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Observed grease and food debris build-up below and behind equipment
- Corrective Action(s): Required operator to clean and sanitize the area; regular cleaning must be done to maintain sanitary condition
- Date to be corrected by: Sept 4 2023
- Violation Score: 3
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Kitchen sanitizer bottle measured below 200ppm QUATs. Staff mixes detergent with sanitizer.
- Corrective Action(s): Prepare QUATs sanitizer bottle to measure 200ppm QUATs. Do not mix detergent with sanitizer.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation (CORRECTED DURING INSPECTION): No pest activity observed during inspection, however, back door was held open when EHO walked in.
- Corrective action: Always keep exit door close to prevent pest entry.
- Corrective Action(s):
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Portion spoons/scoops (near a hot holding unit) stored in water with food debris at room temperature at the time of inspection.
- Corrective Action(s): Ensure that spoons/scoops are stored in ice-bath; and as soon as ice melted it must be replaced.
- Violation Score: 3
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: A cleaning agent stored near clean utensils/prep. area.
- A spray water for the grill wasn't labeled and stored with cleaning agents.
- Corrective Action(s): All cleaning agent/chemicals must be stored safely (away from food and clean utensils/dishes as well as properly labeled).
- Violation Score: 9
- 209 - Food not protected from contamination [s. 12(a)]
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Kitchen prep. insert cooler at C;
- Corrective Action(s): Immediately. Repair/adjust the temperature of the cooler. It must be = < 4.0 C;
- Ensure a temperature log is up to date.
- Violation Score: 15
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Spray bottles with Quat sanitizer at 0.0 ppm at the time of inspection (the kitchen & front).
- This is the repeat violation. Be inform a Violation Ticket will be issued next time.
- Corrective Action(s): Immediately. Replace the sanitizer. It must be 200 ppm of Quat.
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): The low temperature dishwasher at 0.0 ppm of Chlorine solution.
- Corrective Action(s): Immediately. Repair/prime the dishwasher. The low temperature dishwasher must be at list 50 ppm of Chlorine solution.
- Note: The test strips are available.
- Note: Ensure that the dishwasher is working properly before opening the business.
- Violation Score: 25
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: Noted one unlabeled spray bottle with clear liquid in the kitchen.
- Corrective Action(s): All cleaning agents or food items must be labeled.
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food items (ie sliced vegetables) stored at 14C in the prep line cooler at the time of the inspection. After closing all the insert lids/doors, the temperature lowered to 5C.
- Corrective Action(s): Keep monitoring the prep line cooler and ensure that cold food items are stored at < or = 4C at all times. Do not overfill insert containers and only store food items that can be used up in < 4hrs.
- Violation Score: 5
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): The sanitizers in the main kitchen measured 0ppm Quat solution at the time of the inspection. This is a repeat violation.
- Corrective Action(s): The operator replaced the sanitizers with fresh solution and now measured at 200ppm Quat solution. Ensure to change out the sanitizers regularly (ie every 4hrs) to maintain concentration at min 200ppm Quat solution.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: The low temperature dishwasher dispensed ~10ppm chlorine solution. This concentration of chlorine cannot adequately sanitize equipment, utensils, and other food contact surfaces.
- Corrective Action(s): Once the dishwasher is fixed and adequately dispenses min 50ppm chlorine at 24C, re wash and re sanitize all food contact surfaces. You must also obtain chlorine test strips and monitor the dishwasher daily (ie in the morning before operating) to ensure that the min chlorine concentration is dispensed.
- Correct by: Today.
- Violation Score: 5
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Shelves below prep tables lined with tin foil and cardboard.
- Corrective Action(s): Replace these items as these cannot be maintained in sanitary condition.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: The low temperature dishwasher dispensed ~10ppm chlorine sanitizer after 5 cycles. The operator did not have any records or chlorine test strips to demonstrate the dishwasher is functioning properly.
- Corrective Action(s): Call the technician to fix the dishwasher. The low temperature dishwasher must dispense min 50ppm chlorine sanitizer to properly sanitize equipment and other food contact surfaces.
- Correct by: Immediately
- Violation Score: 3
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
- Observation: The prep line cooler in the main kitchen was missing a working thermometer.
- Corrective Action(s): Provide a working thermometer in this cooler to properly measure the temperature.
- Violation Score: 1
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): - There was no surface sanitizer at the time of the inspection.
- Corrective Action(s): - The staff provided surface sanitizer in red bucket with presoaked wiping cloth at 200 ppm Quat solution. Ensure to have surface sanitizer available at all times (ie. bar area, main kitchen, serving area) to sanitize utensils, equipment, and other food contact surfaces.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher dispensed 0 ppm chlorine solution at the time of the inspection. After priming the sanitizer line, the dishwasher dispensed 50 ppm chlorine solution at > 24C at the plate's level. Chlorine test strips were available but the staff stated that it is used only once a week.
- Corrective Action(s): The low temperature dishwasher must dispense min 50 ppm chlorine solution at 24C at the plate's level at all times. You must monitor the low temperature dishwasher daily (ie. in the morning before opening) with test strips to ensure adequate sanitizer is dispensing. This must be part of a regular routine check. Re wash and re sanitize all food contact surfaces.
- Date to be corrected: Immediately.
- Violation Score: 5
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation (CORRECTED DURING INSPECTION): The back door was kept open at the time of the inspection.
- Corrective Action(s): Keep the back door closed at all times to prevent pest entry.
- Violation Score: 3
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]