bb.q Chicken Yale Road
103 - 45863 Yale Rd, Chilliwack · Restaurant
9 inspections
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): 1. Sanitizer spray bottle not filled with proper food contact surface sanitizer solution.
- 2. Mechanical high-temperature dishwasher not able to reach 71C during final rinse cycle.
- Corrective Action(s): 1. Operator refilled the bottle with Sink & Surface Cleaner Sanitizer measuring 1875 ppm lactic acid. Please ensure proper food contact surface sanitizer is used and obtain test strips.
- 2. Until dishwasher is repaired, temporarily use single-use service utensils/dishware only and manually sanitize cookware in 2-compartment sink using 100-200ppm bleach solution after washing in dishwasher. Fully submerge in sanitizer solution for 30 seconds, then air dry. Test strips provided.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): 1. Cloth towels being used at front and kitchen hand sink to dry hands.
- 2. Kitchen handsink not supplied with cold running water.
- Corrective Action(s): 1. Towels were removed during inspection. Please use single-use paper towels for drying hands.
- 2. Temporarily use adjacent sink tap for hand washing if hand sink water becomes too hot.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): 1. In-use utensils stored in lukewarm water. Operator explained the utensils were placed in the containers filled with warm tap water less than 1 hours ago.
- Corrective Action(s): 1. Operator replaced water for all in-use scoop containers with ice water. Please replaced water solution frequently to maintain at or below 4C.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): (Repeat) Build up of grease and flour noted under cookline and prep cooler in kitchen.
- Corrective Action(s): Please conduct a deep clean and sanitize noted areas. Maintain in sanitary condition by following routine cleaning schedule. Correction date: 1 week
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: 1. Kitchen handsink cold water tap not working. Staff stated the part has been ordered and is expected to arrive early next week. Sink is otherwise supplied with warm running water, liquid soap and paper towels.
- Corrective Action(s): 1. Repair cold water tap to supply cold running water. Correction date: 1 week
- 2. Repair dishwasher such that it reaches at least 71C at plate level during final sanitizing rinse cycle. Maintain temperature log. Correction date: 2 days
- Violation Score: 3
- 310 - Single use containers & utensils are used more than once [s. 20]
- Observation: 1. Single-use containers being used as ingredient scoops.
- 2. Single-use gloves being used more than once.
- Corrective Action(s): 1. Obtain proper reusable scoops to replace single-use bowls and store in sanitary manner.
- 2. Do not use single-use gloves more than once. Discussed proper glove use procedures with staff.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): 1) Food contact sanitizer spray bottles registered at 0 ppm. Chlorine sanitizer registered at 10 ppm chlorine.
- 2) Pink mold like build up noted on the inside walls of the ice machine.
- Corrective Action(s): 1) Staff created new food contact surface sanitizer that registered at 100 ppm chlorine. Note: 2 ml of bleach is mixed with 1 L water to make 100 ppm chlorine food contact surface sanitizer.
- 2) Staff discarded the ice from the ice machine. Staff thoroughly cleaned and sanitized the inside walls of the ice machine. No more signs of pink mold like build up noted in the unit.
- Violation Score: 15
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): No hot water was able in the front handwashing station at the start of the inspection.
- Corrective Action(s): Operator turned on the hot water lever underneath the handwashing station. Hot and cold running water, soap and paper towel was available at the front handwashing station. Do not turn off the hot water lever for the handwashing stations.
- Violation Score: 5
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Observed raw meat on the bottom shelf of a cart stored at room temperature. Staff stated that the meat is thawing and only been stored there for 10 minutes.
- Corrective Action(s): Raw meat was stored in the walk-in cooler to adequately thaw. Ensure that thawing is conducted either in the walk-in cooler unit or under running cold water.
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Observed a large quantity of flour underneath the cookline. This can present as a pest attractant.
- Corrective Action(s): Thoroughly clean and sanitize the above-mentioned area. Ensure to target hard to reach areas.
- Correction date: 1 week
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): No prepared sanitizer available to sanitize food contact surfaces at the front food preparation area. Operator informed they used chlorine sanitizer for the front for the food preparation area.
- Corrective Action(s): Prepare chlorine sanitizer bucket to measure between 100-200ppm chlorine.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Handwashing sink at the back kitchen area lack liquid soap.
- Corrective Action(s): Ensure all handwashing sinks are well equipped with hot and cold running water, liquid soap, and paper towels at all times.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): no food contact surface sanitizer was available
- Corrective Action(s): food contact surface sanitizer prepared (100ppm chlorine)
- Violation Score: 5
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: hand wash station in kitchen hot water not turned on; grease trap needs to be serviced
- Corrective Action(s): ensure hand wash station is equipped with running hot & cold water; ensure grease trap is serviced; provide service record
- Violation Score: 5
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
1 infraction
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: operator is using 3 compartment sink for handwashing purposes as hand wash station is scheduled for maintenance
- Corrective Action(s): ensure hand wash station is equipped & available as intended
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): sink & surface sanitizer labelled bottle, quats labelled bottle & bleach bottle on site but no concentrations detected for any prepared sanitizer in bottles.
- Corrective Action(s): ensure food contact surface sanitizer is available at all times in food prep area while operating
- Violation Score: 15
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: rear hand wash station in prep area of kitchen has no hot water
- Corrective Action(s): ensure hand wash station is equipped & available as intended for hand washing
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Cut green peppers, cut green onions, minced garlic were stored at room temperature. The ambient temperature was measured at 6 degrees Celsius.
- Corrective Action(s): Do not store potentially hazardous foods in the danger zone. Ensure all potentially hazardous food such as chopped vegetables are stored at 4 degrees celsius or below.
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]