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BBQ Chicken (Hastings St)

4016 Hastings St, Burnaby · Restaurant

13 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few rodent droppings were observed on the floor of the back storage area as well as by the ice machine at front. No food stored in these areas.
      • Corrective Action(s): Remove droppings and sanitize affected areas on a daily basis.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Screen door for the back entrance door requires a repair.
      • Corrective Action(s): Ensure to have the screen door repaired as discussed at this time.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temperature dishwasher not achieving the minimum required concentration of chlorine after final rinse. Sanitizer bucket connected had chlorine solution measured at 200ppm. A new sanitizer bucket was connected to the dishwasher and after priming the tube, and running the dishwasher for 7times, the minimum required concentration of 50ppm was achieved at the plate level after final rinse. Operator was advised to rewash/sanitize dishware in the facility at this time.
      • Corrective Action(s): Ensure to monitor the chlorine level after final rinse on a regular basis as discussed a tthis time. Test strips provided.
      • Violation Score: 5
  3. Follow-Up Inspection

    0 infractions

  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 not achieving the minimum required concentration of chlorine after final rinse. Operator was advised to fill 3 compartment sink with 100-200ppm chlorine at this time. Manual dishwashing method using 3 comp was discussed. FH dishwashing poster available.
      • Corrective Action(s): Ensure to contact the health inspector to notify once the dishwasher is repaired. Until then, manual dishwashing is to occur at the 3 compartment sink. Facility is to use single use, take-out containers only.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Serving utensils (small tongs) stored in stagnant water.
      • Corrective Action(s): Do not store tongs in warm/lukewarm water. Store them in a sanitized container or ice water.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher not achieving the minimum required concentration of sanitizer after final rinse.
      • Corrective Action(s): Ensure to have the machine repaired and contact the health inspector to notify.
      • 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): All dishes and utensils have not been properly sanitized as the low temperature dishwasher does not have enough chlorine residual.
      • Corrective Action(s): All equipment must be properly sanitized manually.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Upon entering the facility, the breading station was again obstructing the kitchen handsink.
      • 2) Bar handsink paper towel dispenser is empty.
      • Corrective Action(s): 1) Do NOT obstruct the handsink. This has been observed on three separate visits and the 2nd time being observed during a routine inspection. A 3rd observation during a routine inspection will result in ticketing.
      • 2) Refill the paper towel dispenser.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher has only 0-10ppm chlorine residual.
      • Corrective Action(s): CORRECTION ORDER ISSUED.
      • There must be 50-100ppm chlorine residual for sanitizing. Operator is to call for service immediately. Until the dishwasher is serviced, sanitizing must be done manually at the 3 compartment sink using bleach. Dishwasher may be used for wash and rinse ONLY.
      • Follow the signage on the walls for proper sanitizing using the sink compartment.
      • UNTIL THE DISHWASHER IS SERVICED, facility must switch to a take-out model to minimize the amount of utensils and dishes to wash manually. Written approval by FHA is required to return to using dishware and cutlery.
      • Date to be corrected by: October 8, 2024
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): All dishware, untentils and equipment have not been properly sanitized due to the dishwasher having 0ppm chlorine.
      • Corrective Action(s): Everything that has gone through the dishwasher today must be properly sanitized again by submerging in a 100ppm chlorine solution for at least 2 minutes
      • Discussed with staff - this is to be completed by the end of day. Signage provided for manual warewashing.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Only handsink in the kitchen was blocked at time of inspection by the breading station. There is a sign taped onto the sink by the owner indicating it is not in use. Staff on site at the time were unclear why the sign was there. Both faucets are working however and is supplied with liquid soap and paper towels. Staff have been handwashing at the 3 compartment sink.
      • Corrective Action(s): All handsinks must be fully functional - that is supplied with hot and cold water, liquid soap and paper towels, and must be ACCESSIBLE at all times. Do not put anything around the basin that would block access.
      • Date to be corrected by: March 28, 2024.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Chest freezer door has some gaps on the right side of the door when closed. There is heavier ice build up inside the freezer on that side due to the air gap. Temperature inside is still maintained at -18C.
      • Corrective Action(s): Replace the door seal as necessary to prevent cold air from escaping or hot air from entering to cause ice buildup.
      • Date to be corrected by: 1 month (send photos to EHO)
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher had 0ppm chlorine residual after 3 cycles. Maximum wash temperature recorded was 58C.
      • Corrective Action(s): Service the dishwasher immediately. It must be able to dispense 50-100ppm chlorine residual for sanitizing purposes.
      • Date to be corrected by: March 28, 2024.
      • Facility has been instructed on 3 compartment sink manual warewashing until service.
      • Violation Score: 9
  10. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Hot water not available at tap in public washroom. Operator reported that supply at this sink is turned off due to leak.
      • Note: Adjacent washroom has hot and cold running water available at sink
      • Corrective Action(s): - Have leak repaired and ensure hot water is available to washroom sink. To be corrected by: 08-Sept-2023
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: - Bait box present in kitchen. Label present indicating device contains poison. Rodenticide/poison is not suitable for use inside food premises.
      • Corrective Action(s): - Remove bait box and any rodenticide from kitchen. Use traps inside food premises. To be corrected: today
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Ecolab Power Smart sanitizer in spray bottles measured over the allowed range of concentration. Test strip showed bright yellow color which indicated that the concentration was greater than 1130 ppm for DDBSA and 3010 ppm for Lactic Acid.
      • Corrective Action(s):
      • - The sanitizers were diluted with water and the final concentration measured at 700ppm DDBSA and 1875ppm Lactic Acid. Operator to contact Ecolab to adjust the sanitizer dispenser.
      • Violation Score: 5
  12. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Rodent droppings observed behind cook lines.
      • Corrective Action(s):
      • - Only one trap is installed inside the janitor room. Ensure to install one extra trap in the kitchen and one at the front.
      • Date to be corrected by: Jan 11, 2023
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Rodent droppings observed behind the cooklines.
      • - Grease build up observed on ventilation hood panels.
      • Corrective Action(s):
      • - Remove the droppings. Clean & sanitize the affected areas.
      • - Clean and remove grease build up on the vent hood panels.
      • Date to be corrected by: Dec 30, 2022
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Access to kitchen handsink was restricted by being blocked from roller cart.
      • Corrective Action(s): Ensure the handsink area is not obstructed and is accessible at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Dust build up observed on the vent hood panels.
      • - Water pooling observed underneath 2 compartment sink.
      • Corrective Action(s):
      • - Remove/clean the dust off the panels.
      • - Address the water pooling issue. Wipe and dry the area.
      • Date to be corrected: Today.
      • Violation Score: 3