Barcelos Flame Grilled Chicken (King George)

101 - 7577 King George Blvd, Surrey · Restaurant

23 inspections

1. Routine InspectionJan 7, 2026

   0 infractions

2. Routine InspectionJul 21, 2025

   1 infraction

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Chicken stored at the hot holding unit below the stove temperature measured at 50'C. Staff stated that the chicken was cooked and placed in the hot holding at 11AM. Temperature was checked at 12:30 PM. Staff immediately re-cooked the chicken at 74'C. Then store the cooked chicken in the hot holding unit that can maintained the temperature at 60'C or above.
     • Corrective Action(s):
     • Violation Score: 5
3. Routine InspectionFeb 4, 2025

   1 infraction

   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): Table-mounted can opener observed to have dried food debris and grease.
     • **Corrected during inspection** Can opener removed for cleaning when identified by inspector.
     • Corrective Action(s):
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Some back of house floor tiles severely damged. Gaps along floor making floor not easily cleanable and able to hold water.
     • Corrective Action(s): Repair / Fill in cracks and holes in tiling.
     • Violation Score: 3
4. Routine InspectionSep 23, 2024

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): *REPEAT* (Since Oct 2022). QUATS sanitizer measured <100 fresh from dispenser. Staff stated this was brought to sanitizer technician last time who stated it may be a water pressure issue.
     • **Corrected during inspection** Facility switched to bleach sanitizer, 100-200ppm.
     • Mix Ratio: 1/2 tsp (2 mL) household unscented bleach (~5% unscented bleach) to 1L water.
     • Ensure bleach solution is available until technician has serviced and/or calibrated unit to dispense 200-400ppm QUATS.
     • In meantime, sanitize all food contact surfaces with bleach solution.
     • Also, consider training staff on manual dillution of QUATS solution as a back up.
     • Corrective Action(s):
     • Violation Score: 15
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: *REPEAT* (Since Feb 2024) Opened take out containers stored under handwashing station in close proximity to plumbing and pipe lines. Cannot guarantee drain does not drop into containers.
     • Corrective Action(s): If new storage location of containers is not possible, please have a partition made of a smooth, durable and non-absorbant material installed to separate plumbing system from take out containers (food conact surface).
     • Correct by: Mar 2025
     • Violation Score: 3
5. Routine InspectionFeb 21, 2024

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): 1. Sandwich preparation station lid opened when equipment not in use.
     • **Corrected during inspection** Lid closed when identified by inspector
     • Educate staff of importance of keeping lid closed (to keep food cold), and not eventually break the cooler.
     • 2. Raw chicken being prepped for grill observed to be stored on counter. Staff was not working on chicken throughout inspection.
     • **Corrected during inspection** Instructed staff to move to cooler.
     • Raw meat must be held at 4°C. Even if busy, educate staff to place meats back in cooler if they need to attend to different tasks.
     • Corrective Action(s):
     • Violation Score: 5
     • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Rice in hot holding compartment measured ~41.5°C at time of inspection.
     • **Corrected during inspection** Staff reheated product in microwave.
     • Education needed. Staff needs to know importance of reaching proper temperature (74°C) before placing in preheated hot holding unit (60°C).
     • Corrective Action(s):
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): *REPEAT* (Since Oct 2022) QUATS sanitizer measured < 50ppm at start of inspection
     • **Corrected during inspection** Facility switched to bleach sanitizer, 200ppm
     • Mix ratio: 1/2 tsp 6% unscented bleach (or household unscented bleach) : 1L water.
     • Ensure bleach solution is available until technician has serviced and calibrated unit to dispense 200-400ppm QUATs.
     • Sanitize all food contact surfaces as previous spray sanitizer was not sanitizing surfaces
     • Corrective Action(s):
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: 1. Rice scoop too close to hand washing station; water splashes from handwashing station onto scoops.
     • **Corrected during inspection** Scoops to be cleaned and relocated further from handwashing station.
     • 2. Opened take out containers located under handwashing station, near pipes. Cannot guarentee drain doesn't drip into containers.
     • Corrective Action(s): 2. New storage location is needed for take out containers, or have a way to partition part of the undercounter so containers will not be contaminated.
     • Correct by: immediately.
     • Violation Score: 9
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: 1. Floor is slippery near deep fryer.
     • 2. Heavy grease build up observed behind fryer.
     • Corrective Action(s): Please clean and degrease area thoroughly.
     • Correct by: immediately
     • Violation Score: 3
     • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
     • Observation: Range hood canopy missing range hood filters above oven. Grease laden vapours will travel path of least resistance and escape through this gap.
     • Corrective Action(s): Always have range hood filters installed before opening.
     • Correct by: immediately
     • Violation Score: 3
     • 312 - Items not required for food premises operation being stored on the premises [s. 18]
     • Observation: Two tire rims observed to be stored by back entrance.
     • Corrective Action(s): Remove unnecessary items from facility.
     • Correct by: immediately
     • Violation Score: 1
6. Routine InspectionSep 27, 2023

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): *REPEAT* (Since Oct 2022) QUATS Sanitizer measured < 50ppm
     • **Corrected during inspection** Facility switched to bleach sanitizer, 100ppm.
     • Mix ratio: 1/2 tsp 6% unscented bleach (or household unscented bleach) : 1L water.
     • Ensure bleach solution is available until technician has serviced and calibrated unit to dispense 200-400ppm QUATs.
     • Sanitize all food contact surfaces as previous spray sanitizer was not sanitizing surfaces.
     • Corrective Action(s):
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: 1. Can of olives observed to be stored in original opened tin in walk-in cooler.
     • 2. Raw chicken observed to be stored next to corn.
     • 3. Single use sauce cups observed to be used as scoops in dry storage.
     • Corrective Action(s): 1. Store food in food-grade containers. Opened tins can potentially rust and contaminate food.
     • Correct by: immediately
     • 2. Raw chicken needs to be stored away and below other food products to prevent contamination. Recommended to rearrange products in walk-in cooler.
     • Correct by: immediately
     • 3. Use scoops with handles to prevent hands from contaminating food. Scoops should be stored outside of ingredients/foods in a container that is easily cleanable.
     • Correct by: immediately
     • Violation Score: 3
     • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Gap observed on bottom side of back door. Gap can potentially allow pests to enter facility.
     • Corrective Action(s): Please seal/service door so gap is not visible.
     • Correct by: immediately
     • Violation Score: 3
7. Routine InspectionOct 18, 2022

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Products in 2 compartment cooler under flat top grill measured 13.0°C.
     • **Corrected during inspection** Staff stated products have been in cooler for less than two hours. Products are to be moved to working cooler. Staff stated a technician has been contacted to service unit.
     • If products are to be kept in cooler, reduce quantity and discard products that have been in unit for over 4 hours. Create and maintain a log to track how long products have been in cooler.
     • Corrective Action(s):
     • Violation Score: 5
     • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation: *REPEAT* Rice hot holding unit measuring between 50°C - 60°C.
     • **Corrected during inspection** Staff stated product holding 50°C was in unit for approximately 20min. Product reheated and hot holding unit temperature adjusted higher.
     • As rice is microwaved, please ensure all parts of the food measures at least 74°C with a probe thermometer when heated, and regularly check unit to ensure it maintains temperatures of 60°C or higher
     • Corrective Action(s):
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): *REPEAT* QUATS Sanitizer measured 50ppm at start of inspection
     • **Corrected during inspection** Staff observed to use hot water only at dispenser, and not following instructions when using test strip. Staff educated on how unit works and proper method to use test strip.
     • Please use lukewarm water and follow instructions on test strip to ensure proper sanitizer concentration is dispensed. All staff will need to be retrained on proper dispensing and testing method.
     • Corrective Action(s):
     • Violation Score: 5
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: 2 compartment cooler (under flat top grill) measured 13°C. Temperatures of coolers must be at 4°C or less
     • Corrective Action(s): Products are to be moved to working cooler. Staff stated a technician has been contacted to service unit.
     • If products are to be kept in cooler, reduce quantity and discard products that have been in unit for over 4 hours. Create and maintain a log to track how long products have been in cooler.
     • Violation Score: 3
8. Routine InspectionApr 12, 2022

   2 infractions

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Rice in rice hot holding measured 34.3°C at start of inspection
     • **Corrected during inspection** Rice was reheated and replaced into hot holding unit.
     • Use thermometer to ensure rice is reheated to 74°C or above prior to placing in hot holding unit.
     • Corrective Action(s):
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): QUATs sanitizer measured 50ppm at start of inspection.
     • **Corrected during inspection** Sanitizer fresh from dispenser measured 400ppm QUATs.
     • Recommended to replace sanitizer daily. Ensure adequate concentration of sanitizer using test strips.
     • Corrective Action(s):
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Emptied tray observed in handwashing station (kitchen-side) at start of inspection
     • **Corrected during inspection** Tray removed from hand washing station
     • Handwashing stations are for hand washing only.
     • Corrective Action(s):
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: 1. Stacks of stainless steel trays holding uncooked rice stored on preparation table. Bottom of trays were in direct contact with uncooked rice.
     • 2. Scoops (cooked rice), and other kitchen implements (grill) observed to be stored in warm water measuring ~22-23°C
     • Corrective Action(s): 1. Stack in a manner where bottoms of trays are not in direct contact with food.
     • Correct by: immediately
     • 2. Remove scoops from water. If ice water cannot be maintained, keep tools dry and wash every 2 hours.
     • Correct by: immediately
     • Violation Score: 3
     • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Gap visible on bottom of receiving door. Potential entryway for pests.
     • Corrective Action(s): Have door sealed/repaired so door is completely sealed.
     • Correct by: immediately
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Build up of grease observed near deep fryer.
     • Corrective Action(s): Area must be degreased and cleaned regularly.
     • Correct by: immediately
     • Violation Score: 3
9. Routine InspectionOct 4, 2021

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: 1. Various take-out sauces stored in 1 door undercounter cooler. Cooler measured 9.0°C at time of inspection. Labelling on original packaging states product shoudl be kept refrigerated.
     • 2. Cut vegetables and products stored on upper level of sandwich prep table observed to be >4°C.
     • Corrective Action(s): 1) Barside undercounter cooler
     • a. Discard all product that has been stored in cooler for longer than 4 hours.
     • b. Discontinue use of cooler until it can maintain temperatures of 4.0°C or less.
     • c. Contact refrigeration technician to have unit serviced so that it can maintain temperatures of 4.0°C or less.
     • Correct by: immediately
     • 2. Sandwich prep table
     • If potentially hazardous food cannot maintain 4°C or less, product is to be discarded after 4 hours. Recommended to store less product on upper levels of table
     • Correct by: immediately
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: 1. Heavily damaged cutting board observed to be used to cut vegetables across from dishwasher area. Board is missing corners and black coloured stains are visible on the board. Equipment can no longer be easily cleaned.
     • 2. Some food in boxes in walk-in freezer observed to be stored on the floor.
     • Corrective Action(s): 1. Review corrective actions as outlined in Food Safety Plan/Sanitatation Plan regarding damaged equipment.
     • correct by: immediately
     • 2. store food products on shelves. Foods are to be stored 6inches off the floor.
     • correct by: immediately
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: 1. floor of kitchen area observed to be very slippery; heavy build up of grease. Floors were stated to be cleaned daily by staff. Build up of grease can be potential attractant to pests.
     • 2. build up of water and food debris under shelving, appliances and inside coolers
     • 3. staff stated water from spec tank (used to clean range hood baffles) disposed of into floor drain
     • Corrective Action(s): 1. Floors will need to be degreased and cleaned correctly, regularly or more frequently
     • correct by: June, 2022
     • 2. Water and food debris should be cleaned regularly
     • correct by: June 2022
     • 3. Dispose of waste water appropriately. Floor drains may not be sufficiently equipped to handle grease-laden water and may lead to further drainage/sewage complications
     • correct by: immediately
     • Violation Score: 9
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Bar-side undercounter cooler measured 9.0°C at time of inspection.
     • Corrective Action(s): 1. discontinue use of cooler until unit can maintain temperatuers of 4.0°C or less.
     • 2. contact refrigeration technician to have unit serviced so that it can maintain appropriate refrigeration temeperatures.
     • Correct by: immediately
     • Violation Score: 3
     • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation: Staff on shift have not taken or do not hold valid FoodSAFE level 1 (or equivalent) certificates.
     • Corrective Action(s): Ensure at least one foodSAFE level 1 (or equivalent) certified staff is on shift at all times kitchen is operating.
     • Correct by: June 2022
     • Violation Score: 1
10. Follow-Up InspectionNov 19, 2019

    0 infractions

11. Routine InspectionNov 18, 2019

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot held chicken in warming units were found at 50C internally, 56-58C on the surface.
      • Corrective Action(s): As discussed numerous times, hot held products must always be held at a minimum of 60C.
      • If your warmers cannot maintain this safety barrier, they must be removed and replaced with equipment that is sufficient for your needs.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: At start of inspection dishwasher was not sanitizing, but was still in use.
      • Cutting board at prep cooler was getting "sanitized" using a heavy duty degreaser found in a sanitizing bottle.
      • Vegetable chopper and slicer both found stored in poor sanitary condition.
      • Corrective Action(s): Rewash all dishes that have been run through the machine since morning.
      • Refill all sanitizer bottles with 200ppm quat sanitizer from your dispenser (once repaired).
      • Wash, rinse, and sanitize your vegetable prep tools.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice hot holding units physically blocking the small hand wash station in kitchen area
      • Corrective Action(s): Move away from the splash zone of the hand wash station
      • Violation Score: 3
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Products in small front freezer at -3C
      • Corrective Action(s): When you observe increasing temperatures and/or equipment failure, have a technician repair them immediately. If this isn't possible, don't use the machine until repairs have been completed.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Dishwasher not sanitizing at time of inspection
      • 2) Hot holding units not maintaining 60C
      • 3) Small freezer not maintaining -18C, seals broken, heavy ice build up leaking onto the floor
      • 4) Quat dispenser (mounted wall unit) not dispensing 200ppm sanitizer.
      • Corrective Action(s): Have the above items repaired immediately.
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles mislabeled and/or filled with incorrect product. One sanitizer bottle filled with degreaser, the other measured 400+ppm quat sanitizer.
      • Corrective Action(s): Accurately label all bottles and fill accordingly.
      • Violation Score: 9
12. Follow-Up InspectionMay 17, 2019

    0 infractions

13. Follow-Up InspectionMay 14, 2019

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken, kebabs, corn inside cold-holding insert underneath the grill line measured at 7C. Unit had an ambient temperature of 5-10C.
      • Corrective Action(s): Aforementioned items were placed into the walk-in cooler. Do not use the grill line cooler until a follow-up inspection has been conducted.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Grill line cooler ranges from 5-10C, and temperatures did not decrease throughout course of inspection. Recent servicing report conducted on May 7th, 2019 indicates that gas was replenished inside the unit, but ambient temperatures still remain above 4C.
      • Corrective Action(s): Repair and/or adjust the line cooler so that it maintains an ambient temperature of 4C or less to prevent the growth of pathogens. Do not use this line cooler until a follow-up inspection has been conducted to verify that it is in good working order.
      • Violation Score: 3
14. Routine InspectionApr 30, 2019

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation: Hot chicken is temperature abused in inserts. Chicken filets were cooked at 10 AM, then placed in the cooler, and then placed back into the hot-holding unit. Chicken was at 28C at time of inspection.
      • Corrective Action(s): Chicken discarded. DO NOT temperature abuse chicken filets. This was also discussed in the previous routine inspection and is not an acceptable practice. Keep hot food hot, and cold food cold.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. No sanitizer on-site in kitchen at time of inspection. All sanitizer bottles had 50 ppm or less of quaternary ammonium compound (QUATS).
      • 2. Dishwasher was not dispensing any chlorine at the final rinse cycle, at the plate.
      • Corrective Action(s): 1. Sanitizer bottles replenished with 200 ppm QUATS.
      • 2. Technician was called at time of inspection and the corroded plastic feed line for the sanitizer was replaced. Final rinse cycle in the dishwasher had approximatley 100 ppm chlorine residual. Regularly train ALL staff on measuring proper sanitizer and dishwasher levels.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Employee washroom lacks paper towels.
      • Corrective Action(s): Washroom paper towel dispenser was refilled with paper towels. Keep the paper towel dispenser stocked at all times so that hands can be properly dried after handwashing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Domestic grade "fly-zapper" unit has been affixed to the wall approximately 3-4 days ago. Numerous flies and insects are falling from the unit onto the stainless steel table next to the prep sink. Some are still alive, others have been squashed by empty spray bottles.
      • Corrective Action(s): Flies were removed from the table. Table was requested to be cleaned and sanitized. Fly zapper unit has been turned off. Call your professional pest control company on effective measures on controlling for flies. Do not leave your compost bin near your kitchen area for extended periods of time, as this can be an attractant for insects.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Approximately 10-15 flies present throughout the back area of the kitchen, across from the dishwasher and near the prep sink area.
      • Corrective Action(s): Maintain a higher degree of sanitation by ensuring that all parts of the kitchen, including areas underneath equipment, is routinely cleaned and sanitized. Consult your professional pest control company for additional advice on controlling for fly activity, including but not limited to flushing floor drains.
      • Violation Score: 3
15. Follow-Up InspectionOct 19, 2018

    0 infractions

16. Routine InspectionOct 12, 2018

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken patties inside hot-holding unit at approximately 49C at time of inspection. Chicken was placed there approximately 1h ago. Operator states that the chicken patties are placed directly into the hot holder from the cold-holding unit.
      • Corrective Action(s): Chicken was recooked to 74C, and then hot-held in the hot-holding unit at an ambient temperature of 60-63C.
      • Placing cold chicken patties into a hot-holding unit is not an acceptable practice. You are essentially exposing the chicken to the danger zone by keeping cold chicken in a hot-holding unit. Hot-holding units are not designed to "heat-up" food. Always heat up chicken to 74C first, then hot-hold at 60C or above to avoid temperature abuse.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Scoops placed directly inside dry storage bins. Some scoops whose handles are already soiled are immersed inside the dry storage bins.
      • Corrective Action(s): Scoops removed from bins at time of inspection. Always place scoops either securely stored outside containers or on hooks.
      • Violation Score: 3
17. Follow-Up InspectionJun 29, 2018

    0 infractions

18. Follow-Up InspectionJun 25, 2018

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Last inspection a new chemical dispenser unit was "ordered and soon to arrive".
      • No new unit found, and old unit in use though not dispensing adequate concentration of quat sanitizer.
      • Dispenser measured between 0 and 50ppm (200ppm needed), while spray bottles were 50ppm and 0ppm.
      • Unit has been in use, with manager on site unaware of problems.
      • Corrective Action(s): Monitoring logs have not been correctly taken.
      • Violation Score: 15
19. Follow-Up InspectionMay 31, 2018

    0 infractions

20. Follow-Up InspectionMay 17, 2018

    0 infractions

21. Routine InspectionMay 15, 2018

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potatoes from yesterday found in a hot holding unit that was turned off. Potatoes found at 18C
      • Corrective Action(s): Discarded at time of inspection. Ensure waste is discarded before the end of each day to prevent staff accidentally using it.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surfaces and customer tables not getting sanitized properly as dispenser unit has been malfunctioning, and monitoring records falsified.
      • Corrective Action(s): Manual dilution of quat sanitizer done at time of inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Quat sanitizer dispenser not dispensing product at 200ppm. Measured approximately 50ppm at dispensing unit and various spray bottles
      • 2) Dishwasher chlorine sanitizer residual measured at approximately 10ppm
      • Corrective Action(s): Repair / service both systems to have 200ppm quat sanitizer at wall mounted quat dispenser, and 50ppm chlorine sanitizer residual at dishwasher.
      • You must have test strips to check. Monitoring records need to be ACCURATELY maintained.
      • Quat sanitizer can be manually diluted and checked using test strips until the dispenser unit is fixed.
      • Violation Score: 9
22. Follow-Up InspectionNov 30, 2017

    0 infractions

23. Routine InspectionNov 23, 2017

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Bowl left in salad bin (in prep cooler) which was being used as a scoop. Scoops left in dry storage bins.
      • 2) Salad bins all found without lids on bottom shelf of prep cooler
      • 3) Rice scoops found left in room temperature, dirty water
      • Corrective Action(s): 1) Use scoops with handles only. Keep scoops out of product so handles don't drop in and contaminate foods
      • 2) Keep lids on food products to prevent contamination
      • 3) Keep scoops stored out of product, stored in a clean and sanitary manner.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Found a sanitizer spray bottle at front of house area with unknown (degreaser?) product in it
      • Corrective Action(s): Make sure chemical containers are labeled and filled accurately to prevent food contamination and/ or chemical mixing.
      • Cleaned and refilled at time of inspection.
      • Violation Score: 3