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BBQ Chicken

102 - 15146 100th Ave, Surrey · Restaurant

14 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer was not setup in the kitchen area. Chlorine sanitizer spray bottle was empty.
      • Corrective Action(s): Operator setup 100 ppm chlorine sanitizer in a spray bottle during the inspection. Ensure 100 ppm chlorine sanitizer is used to effectively sanitize preparation surfaces and food contact surfaces.
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle in the kitchen contained detergent in addition to chlorine sanitizer.
      • Corrective Action(s): Operator replaced the above-noted solution with 100 ppm chlorine sanitizer. Discontinue practice of mixing detergent with chlorine sanitizer since soap may interfere with the effectiveness of the chlorine sanitizer. Clean in place method with the proper sequence of steps (wash, rinse, then sanitize, and air dry) was reviewed.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Liquid soap was not available at the handsink near the prep sink. A dispensing bottle containing dish detergent was stored in the handsink.
      • Corrective Action(s): Ensure handsinks remain accessible for handwashing purposes, and supplied with liquid soap, hot and cold running water, and single-use paper towels for proper handwashing practices. Operator replaced the battery for the liquid soap dispenser to enable access to liquid soap, and removed the dish detergent dispensing bottle.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water knob had broken from the prep. sink. A tool was observed connected to where the knob used to be located.
      • Corrective Action(s): Operator is using a tool (attached where the previous hot water knob used to be) to enable access to hot running water at the prep. sink. Replace the broken hot water knob with a new knob in good working order; Correct within 1 month. Ensure hot and cold running water continues to be available at the prep. sink.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Observed the use of cardboard as a floor liner at the cookline.
      • Corrective Action(s): Staff discarded the cardboard. Ensure that the facility uses a non absorbent, impervious, easy to clean and non toxic material for a liner in the facility.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher registered <10 ppm chlorine on plate surface during final rinse cycle. Sanitizer container connected to the dishwasher was empty. Staff were unable to locate another sanitizer container to replace the empty sanitizer container.
      • Corrective Action(s): Replace the empty sanitizer container with a new sanitizer container. Ensure that the final sanitizer concentration registers at 50ppm chlorine on plate surface after the sanitizing cycle in the low temperature dishwasher.
      • Staff set up the three compartment sink for manual ware washing. Sanitizer solution in the three compartment sink registered at 100 ppm chlorine. Reviewed manual ware washing procedures with the staff. Wash, rinse, sanitize and air dry all utensils and equipment through manual warewashing until dishwasher is serviced.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The hot water fixture was not dispensing hot water at the front handwashing station near the beer dispenser.
      • Corrective Action(s): Operator was able to adjust the handwashing station such that it was fully supplied with hot and cold water, soap and paper towel
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Observed the use of cardboard as liners near the deep fryer
      • Corrective Action(s): Staff discarded the cardboard. Ensure that the facility uses a non-absorbent, impervious, easy to clean and non toxic material for a liner in the facility.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sanitizer concentration on utensils in the low temperature dishwasher registered <10 ppm chlorine. The sanitizer container connected to the dishwasher was empty. Staff were unable to locate a replacement sanitizer container to connect to the dishwasher.
      • Corrective Action(s): Replace the empty sanitizer container with a new sanitizer container. Ensure that the final sanitizer concentration registers at 50ppm chlorine on plate surface after the sanitizing cycle in the low temperature dishwasher.
      • Correction date: Immediately
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Less than 100 ppm chlorine sanitizer (measured below 10 ppm) was measured in the sanitizer spray bottle in the kitchen.
      • Corrective Action(s): Manager informed they use bleach water (chlorine sanitizer) for sanitizing. Manager setup 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) in the labelled sanitizer spray bottle and sanitized prep. surfaces during the inspection.
      • .
      • Ensure to monitor the concentration of chlorine sanitizer and change it frequently to maintain it at 100 ppm.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in a washroom lacked liquid soap.
      • Corrective Action(s): Staff resupplied liquid soap at the dispenser. Ensure all handsinks are checked and kept supplied with liquid soap, hot and cold running water, and single-use paper towels.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat was stored next to and above potential ready-to-eat food (covered cooked rice and salad) in the walk-in-cooler.
      • Corrective Action(s): Manager moved the raw meat on a separate section of the walk-in-cooler to separate it from the potential ready-to-eat food.
      • .
      • Ensure raw meat is stored in a completely separate section or on the lowest shelf separately from potential ready-to-eat food in the coolers to protect ready-to-eat food from any potential contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust/debris was accumulating over the ceiling vents and wall paneling behind the dishwasher.
      • Corrective Action(s): Clean the above-noted areas to remove the accumulating dust/debris; Correct within 1 week. Ensure the food premises is regularly cleaned to maintain it in a clean condition and protect food from any potential debris.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Tape was observed along the gap between the prep. coolers and gap between the frying equipment.
      • 2. Ice machine was lined with its' original liner.
      • Corrective Action(s): 1. Remove the tape since it is not made of durable and impervious to moisture materials. All food contact surfaces and equipment are required to have finishing that is durable, easy to clean, smooth, non-toxic, and impervious to moisture; Correct today.
      • .
      • 2. Remove the liner from the ice machine as it may accumulate dust/debris over time; Correct within 1 week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. A small leak was observed at a plumbing component connected to the dishwasher when the dishwasher was in use.
      • 2. Only one of three functional sink plugs were available at the 3-compartment sink.
      • Corrective Action(s): 1. Ensure the appropriate repairs are made to prevent a leak from the dishwasher; Correct within 1 week. In the interim, continue dry mopping or placing a catch basin as needed to prevent any potential accumulating water on the floor. Operator informed he has called a technician to assess and repair the leak.
      • .
      • 2. Obtain two functional sink plugs for the 3-compartment sink; Correct within 1 week.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): One of the two chlorine sanitizer spray bottles was not labelled to identify the contents.
      • Corrective Action(s): Staff member labelled the chlorine sanitizer spray bottle as "sanitizer" during the inspection. Ensure all sanitizer spray bottles are kept labelled to properly identify the contents.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • Baffles of ventilation canopy have heavy accumulation of grease and debris.
      • Corrective Action(s):
      • Clean baffles of ventilation canopy.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Sponge and dish detergent found at the 2-compartment sink. Staff informed that frying pans are washed in this sink.
      • Corrective Action(s):
      • Immediately stop this practice. All dishes are to be washed, rinsed, sanitized and air dried using the approved dishwashing method (in the dishwasher or using manual warewashing method). Remove the sponge and dish detergent from this sink. Re-wash and sanitize all frying pans that had been washed in this sink.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • No liquid soap available at hand sink beside walk-in cooler.
      • Corrective Action(s):
      • Refill liquid soap dispenser at hand sink beside walk-in cooler. Ensure all hand washing stations are fully equipped with liquid soap, paper towels and hot/cold running water at all times.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Sanitizer dispenser for DDBSA and Lactic Acid not in good working order at the 3-compartment sink.
      • Corrective Action(s):
      • Service sanitizer dispenser at the 3-compartment sink to ensure the following ranges are met for the sanitizer: 272 ppm to 700 ppm DDBSA and 704 ppm to 1875 ppm Lactic Acid. In the meantime, use a 200 ppm bleach solution as the sanitizer for any manual warewashing.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • No chlorine residual detected in low temperature dishwasher. Bottle of sanitizer was close to empty and operator informed that a new bottle should arrive today or tomorrow.
      • Corrective Action(s):
      • Re-wash and sanitize all dishes using the manual warewashing method:
      • 1. Wash
      • 2. Rinse
      • 3. Sanitize using 100-200 ppm chlorine (bleach)
      • 4. Air Dry.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Low temperature dishwasher sanitizing with 0ppm chlorine.
      • Corrective Action(s):
      • Replace sanitizer bottle as soon as it arrives.
      • Do not use the dishwasher until receiving written approval from the health inspector
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottle measured to have 0ppm chlorine.
      • Corrective action: Add 2ml of bleach to 1 litre of water. Ensure that the bleach solution is prepared fresh daily and concentration is between 100-200ppm (verified by test strip).
      • Rationale: Surface sanitizer needs to be maintained at the adequate concentration to effectively reduce pathogens, eg. (harmful bacteria and viruses) on food contact surfaces which can reduce the incidence of foodborne illness.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Hand sink by the dry storage area observed to have a container and liquid soap bottle in the basin.
      • 2. No hot water observed in the handsinks in the washrooms. Food handler indicated hot water line was temporarily turned off.
      • Corrective action:
      • 1. Ensure the handsink is free of supplies and accessible for handwashing.
      • 2. Turn the hot water line on. Ensure that hot/cold running water, liquid soap and method of drying hands are available.
      • Rationale: Handwash stations must have hot/cold running water, liquid soap and single use material to dry hands for proper hand hygiene and handwashing procedures in order to prevent the incidence of communicable disease. Handwash stations must be accessible for food handlers to practice frequent handwashing.
      • Corrective Action(s):
      • Violation Score:
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation (CORRECTED DURING INSPECTION): Permit not observed to be posted in a conspicuous location.
      • Corrective action: Ensure that the permit is posted in a place that is visible by the public.
      • Rationale: The health permit needs to be posted in a location that is visible to the public so that they are informed that the food service establishment has been permitted and has the capability to follow safe food handling procedures.
      • Corrective Action(s):
      • Violation Score:
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw eggs observed to be stored above chopped vegetables and raw tomatoes.
      • Corrective action: Ensure that eggs are stored on the bottom shelves and not above ready to eat foods, eg. ready-to-eat produce.
      • Rationale: Raw food items can spill and drip onto the ready to eat foods below. Contaminated food items with harmful bacteria can survive and can potentially lead to foodborne illness when consumed by customers.
      • Corrective Action(s):
      • Violation Score:
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Garden hose and reel cart observed to be stored by the prep sink.
      • Corrective action: Ensure that items not required for food premises operation are not being stored in the food preparation area.
      • Rationale: Items not required for the food premises operation can potentially hinder proper cleaning and sanitation of the food preparation area, which can contaminate food and food contact surfaces.
      • Date to be corrected by: Today
      • Corrective Action(s):
      • Violation Score:
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff onsite has current FOODSAFE Level 1 or equivalent training in operator's absence. Manager indicated that the FOODSAFE Level 1 course will be completed by the end of this week.
      • Corrective action: Ensure that the FOODSAFE Level 1 course is completed and email the certificate to the district health inspector.
      • Rationale: At least one staff needs to be certified in FOODSAFE Level 1 or equivalent to be updated with the current FOODSAFE handling practices and to prevent the incidence of foodborne illness.
      • Date to be corrected by: 2021/08/24
      • Corrective Action(s):
  13. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: A light bulb was missing in the dry storage area.
      • Corrective Action(s): Replace the bulb.
      • Violation Score: 1
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer was not being used at the food preparation area. Bucket of sanitizer is prepared at the time of inspection.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Access to two out of three hand washing stations in the kitchen were obstructed. Paper towels were not available for two out of three hand sinks. Soap was not available for one of the hand sink. The operator replenished liquid soap and paper towels. Removed items that were obstructing the hand washing sinks.
      • Corrective Action(s):
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Oil spills noted behind the fryer.
      • 2. Heavy oil build up noted at the kitchen vent cover
      • Corrective Action(s): Clean and sanitize the area described above. Correct this by: Feb 11, 2021
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Observed two single use take out spoons being re-used as a scoop. Single use spoons were replaced with food grade utensils.
      • Corrective Action(s):
      • Violation Score: 3