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BBQ King Delight Inc

A - 8973 152nd St, Surrey · Restaurant

25 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was measured in the sanitizer pail in the back preparation area.
      • Corrective Action(s): Person in charge setup 100 ppm chlorine sanitizer during the inspection. Ensure 100 ppm chlorine sanitizer is available and used for sanitizing equipment/food contact surfaces.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display cooler was at 6.5 degrees C.
      • Corrective Action(s): Staff member transferred the meat products inside this cooler to another working cooler to store them at 4 degrees C or less. Adjust or re-service the display cooler to maintain temperatures at 4 degrees C or less; Correct within 1 week and prior to re-stocking it with potentially hazardous food.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): BBQ duck, BBQ pork pieces, and roasted pork pieces located in the hot case were measured at temperatures ranging from 33 to 46 degrees C. Time tracking log not available for today, and for the past few days. It was stated that staff member who normally time tracks the hot items is away at this time.
      • Corrective Action(s): Inspection conducted approx. 1 hour after opening, it was stated that items were cooked approx. 1 hour ago. Staff brought items to cooking area to be reheated at time of inspection. Items were reheated to an internal temperature of 74 degrees C or more at the time of inspection.
      • Ensure hot potentially hazardous food is maintained at 60 degrees C or more to limit the growth of potential pathogens. Adjust unit to maintain food at 60 degrees C or more. Time tracking logs must be consistently maintained, up to date, and in accordance with requirements in order to be used as a public health control for potentially hazardous food.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food debris observed on various utensils/equipment (food contact) in the cooking area.
      • Corrective Action(s): Items were placed in the dishwashing area to be washed, rinsed, and sanitized in the dishwasher. Ensure all equipment, utensils, and food contact surfaces are maintained in sanitary condition.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member observed washing gloved hands in the front area.
      • Corrective Action(s): Glove removed. Staff washed hands properly before donning a new pair of gloves. Ensure all staff practice proper hand hygiene at all times. Gloves are not intended to be washed and do not replace proper hand washing. Gloves must be discarded, and hands washed properly with warm running water, liquid soap, and dried with paper towel before putting on a new pair of gloves.
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Deep cleaning and organization needed for premises, particularly in the dishwashing and storage rooms, and cooking area.
      • Corrective Action(s): Ensure all areas of the premises are deeply cleaned and sanitized. Remove items/equipment not required for business use. Food debris can attract pest activity. Storage of old equipment that is not required for business use can provide potential areas that can harbour pests. Date to be corrected by: December 02, 2024.
      • Violation Score: 9
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous food (several small plastic dip containers with fresh garlic/onion in oil) stored at 10 degrees C.
      • Corrective Action(s): All fresh garlic/onion in oil discarded. Potentially hazardous food such as fresh garlic/onion in oil must be stored at 4 degrees C or less to limit the growth of potential pathogens and their toxins. Fresh garlic/onion in oil is associated with risk of botulism.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No cold water available at cooking area hand sink at time of inspection.
      • Corrective Action(s): Staff tightened the tap and cold water was made available, and stated that sink/faucet is planned to be replaced as this is an ongoing, intermittent issue. Ensure all hand sinks are accessible and supplied with hot and cold running water, liquid soap, and paper towels at all times in order to facilitate proper hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two open cans of food that appeared recently opened (hoisin sauce, ketchup) were observed in the upright 1-door cooler.
      • Corrective Action(s): Sauces transferred to food grade containers that were covered during the inspection. Ensure canned foods are not stored in open cans as the cut edges of the can can potentially rust and contaminate the sauce with metal, especially if stored for a long period of time.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Food and other debris observed on surfaces throughout the premises.
      • Corrective Action(s): Thoroughly clean and organize all areas of the premises, including hard to reach areas. Remove items not required for business use in order to allow for accessibility for cleaning, to provide additional storage space, and to reduce potential harbourage areas for pests. Food and others debris can attract pest activity. Date to be corrected by: September 9, 2024.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Small black refrigerator at 10 degrees C.
      • Corrective Action(s): Repair or replace the above-noted refrigerator so that it is capable of maintaining 4 degrees C or less. Do not use the refrigerator for potentially hazardous food (e.g. garlic in oil) in the interim. Date to be corrected by: September 4, 2024.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some food items in hot holding case were measured at an internal temperature of 33 to 52 degrees C.
      • Corrective Action(s): Reheat items to 74 degrees C or more and increase case temperature to maintain food at 60 degrees C. Hot potentially hazardous food must be maintained at 60 degrees C or more to limit the growth of potential pathogens, including the potential formation of toxins.
      • Note: It was stated that items were prepared less than two hours ago. Inspection conducted shortly after restaurant opened.
      • Violation Score: 15
  9. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bowl of pork located within hot holding case measured at an internal temperature of approx. 40 degrees C. Pork cooked less than two hours ago.
      • Corrective Action(s): Reheated. Ensure hot potentially hazardous food is maintained at an internal food temperature of 60 degrees C or more. Note: As a potential alternative, you may submit a proposal to the Environmental Health Officer for the implementation of a time tracking system.
      • Violation Score: 5
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Several small containers of fresh garlic in oil were measured at an internal temperature of 8 to 14 degrees C. It was stated that garlic oil sauce was prepared yesterday. Containers of sauce stored in small black cooler in front area.
      • Corrective Action(s): Discarded. Ensure potentially hazardous foods are maintained at 4 degrees C or less to limit the growth of bacteria and limit the production of toxins.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some food items in hot holding case (hanging pork, chicken thighs) measured at an internal temperature of 35 to 47 degrees C. It was stated that items were prepared less than two hours ago.
      • Corrective Action(s): Items reheated. Hot holding case temperature was adjusted (increased). Ensure hot potentially hazardous foods are maintained at an internal food temperature of 60 degrees C or more in order to limit the growth of potentially harmful bacteria and limit toxin production.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Metal scoops for spices are encrusted with food debris (e.g. sugar/salt).
      • Corrective Action(s): Scoops washed and sanitized at time of inspection. Ensure food contact surfaces, equipment, and utensils are maintained in sanitary condition to limit the potential contamination of food.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Two employees observed washing hands with water only (no soap used).
      • Corrective Action(s): Employees directed to re-wash hands properly, using soap. Ensure that hands are washed properly at all times using warm running water and liquid soap. Dry with paper towels.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Sauce observed in open metal can in fridge.
      • 2. Lemon scented bleach in use for sanitizer.
      • 3. Bleach water sanitizer measured at greater than 200 ppm chlorine.
      • Corrective Action(s): 1. Sauce discarded. Ensure that once opened, the contents of metal cans are transferred to an appropriate food grade container with a lid or covering. Metal cans may potentially rust once opened and exposed to oxygen.
      • 2. Discontinue the use of lemon-scented bleach. Use regular, non-scented bleach for sanitizing. Date to be corrected by: Today.
      • 3. Bleach water sanitizer concentration adjusted to 100 to 200 ppm chlorine. Ensure sanitizer is maintained at safe and effective concentrations.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and other debris observed throughout the premises on shelving, racks, floors, walls, and other equipment.
      • Corrective Action(s): Ensure the above-noted areas are thoroughly cleaned and sanitized. Food and other debris may potentially attract pest activity, and may potentially lead to the contamination of food and food contact surfaces. Date to be corrected by: June 12, 2023.
      • Violation Score: 9
  11. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat display hot holding unit not at 60 C or higher. The dial was not turned up to meet the temperature. When inquired, operator stated that the meat gets dry too quickly if the heat is higher.
      • Corrective Action(s): Required operator to turn up the setting to ensure the temperature is kept at 60 C or higher at all times
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Following areas must be clean and organized:
      • 1. In front of the dishwasher as it is blocking the hall way
      • 2. Below and behind/between equipment
      • 3. Shelves and floors
      • Corrective Action(s): Required operator to clean and sanitize all noted areas. Ensure to re-organize to grant easy access for better cleaning.
      • Date to be corrected by: April 1 2023
      • Violation Score: 9
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: - BBQ Meat in display case measured below 45C. Ther required hot holding temperature is 60 C or above.
      • - Operator stated meat has been placed inside the case less than an hour.
      • Corrective Action(s): - Turn on the display case in the early morning, make sure the case temperature reaches maximum (more than 60C) before place cooked BBQ meat inside.
      • - Operator to reheat BBQ meat to 74C and keep all the heating elements working in order to maintain the internal temperature of the BBQ meat at minimum 60C.
      • Date to be corrected by: immediately
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: - High temperature dishwasher measured 54C at the final rinse after running a few cycles.
      • - The 3-compartment sink was occupied for meat prep, and not available for ware washing.
      • Corrective Action(s): - Repair the dishwasher immediately to make sure the temperature at the dish level reaches 71C. If not repairable, replace the dishwasher.
      • - Please remove the meat from the sink, properly wash, rinse and sanitize equipment/ BBQ ware in the 3-compartment sink.
      • Date to be corrected by: Nov 7, 2022 .
      • Violation Score: 15
  14. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Three compartment sink for ware washing not adequate. When inquired, operator was using only the third compartment sink to wash utensils are large pots that do not fit into the dishwasher. First two compartments used for food preparation at the time of inspection. When ware washing, all three compartments must be in use, first sink for washing, second sink for rinsing and third sink for sanitization.
      • Corrective Action(s): Required operator to follow proper ware washig methods; post card on the wall above the sinks. Ensure to follow those steps for proper ware washing methods.
      • Violation Score: 15
  15. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed build up of food debris and grease in following areas:
      • 1. Behind cooking equipment
      • 2. Areas near dishwashing area
      • Corrective Action(s): Required operator to clean and sanitize the area. Ensure to keep the area clean at all times
      • Date to be corrected by: Mar 16, 2022
      • Violation Score: 9
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up was observed on the following areas:
      • 1. Inside walls and inside door surface of the walk-in-cooler
      • 2. Floor edges near the ware-washing area
      • 3. Exterior lids of dry storage containers.
      • Corrective Action(s): Clean and sanitize the aforementioned areas to remove the build-up of debris; Correct by September 1, 202 and contact the district Environmental Health Officer for a follow up inspection.
      • Violation Score: 9
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Cutting board at the back-of-house was in unsanitary condition with bits of grime and debris. Cutting board was not in use and there was no sanitizing pail at the back-of-house.
      • Corrective Action(s): Sanitizing pail created with 100 ppm chlorine residual. Cutting board was cleaned and sanitized at time of inspection. Ensure that all your cutting boards are regularly cleaned and sanitized after use, and ensure that there is a conveniently located sanitizing pail with at least 100 ppm chlorine residual at every food preparation area.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Dumplings inside of walk-in freezer were spilled out, some on shelving and some next to raw products.
      • 2. Freezer is kept very cluttered and multiple bins of frozen meats were left open and stacked.
      • 3. Walk-in cooler had pork products on the floor, uncovered. This is a repeat violation observed from the previous routine inspection.
      • Corrective Action(s): 1. Dumplings discarded at time of inspection.
      • 2. Organize the freezer - keep all items covered when not in use.
      • 3. Pork products covered and elevated off the floor.
      • It is your responsibility to ensure that food is protected from contamination.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas will need significant improvements to sanitation:
      • 1. Ventilation canopy above the ovens and the walls of the kitchen are saturated with grime and require cleaning.
      • 2. Flooring around the kitchen area, including underneath the oven, needs significant cleaning and degreasing.
      • 3. Equipment in the kitchen such as stovetops need significant cleaning and degreasing.
      • 4. All shelving, including those in the walk-in cooler and above the 3-compartment sink, will need to be cleaned.
      • Corrective Action(s): Aforementioned areas are to be thoroughly cleaned by January 28, 2020. Operator states that ventilation canopy is due for a deep clean by their professional cleaner.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Plastic bin storing sugar has cracked.
      • Corrective Action(s): Lid of plastic bin needs to be replaced, or obtain another food-grade plastic bin that is free of cracks and is in good condition.
      • Date to be corrected by: January 28, 2020
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: The following items are not required for day-to-day operation of the premise and need to be removed:
      • - Garbage bag filled with old, soiled equipment (e.g. old scoops) located in the hallway
      • - Cardboard box filled with grime in the warewashing area
      • Corrective Action(s): Remove all items not required for day to day operation of your premise. If you plan to store extra kitchen equipment, they should be stored in a secure location and maintained in sanitary condition.
      • Date to be corrected by: January 28, 2020
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One insert of meat (chicken legs) inside the hot-holding unit was at 46 degrees C for less than 2 hours. Food service establishment had just opened. Staff member mentioned that the meat was heated in the back area before placing it into the hot-holding unit. The door of the hot-holding case was observed to be left open and unattended at the time of inspection.
      • Corrective Action(s): 1) Meat below 60 degrees C for less than 2 hours was reheated to above 74 degrees C upon verbal direction by district EHO.
      • 2) Do not leave the sliding door of the hot-holding case open and unattended. This will help keep the hot-holding unit at or above 60 degrees C (140 degrees F).
      • 3) Make sure all meat is heated to at least 74 degrees C before placing it in the hot-holding case. Preheat the hot-holding case to at least 60 degrees C before placing any food inside it.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require cleaning and sanitizing to remove buildup of debris and grease:
      • -Floor in the room with the cooking equipment
      • -Floor in the dry storage room (near the hot water tank)
      • -Floor below the 3-compartment sink, behind the door, and below the prep. table near the 3-compartment sink.
      • -Lower surfaces of both prep. tables in back rooms.
      • Corrective Action(s): Clean and sanitize the above-mentioned areas; Correct today.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Air drying shelving unit had empty cardboard boxes stored over it. These cardboard boxes are used to line a few areas of the floor near the cooking equipment according to staff to prevent staff members from slipping.
      • Corrective Action(s): 1. Remove the extra cardboard boxes from the food facility; Correct today. This will free up space on the air drying shelving unit for food contact surfaces (e.g. inserts in the hot-holding unit) after they have been washed, rinsed, and sanitized. Correct today prior to dishwashing.
      • 2. Anti-slip, washable, durable, and non-absorbent mats are more recommended to line the floor. Cardboard must not be used as it is not made of easy to clean, durable, and non-absorbent materials.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Hot-holding unit lacks a thermometer inside it to monitor the ambient temperature. A probe thermometer was available on-site to check internal temperatures of food upon cooking and hot-holding it. However, a thermometer should be added inside the hot-holding unit to check that it is preheated to at least 60 degrees C before placing food inside it and to make sure it is maintained at or above 60 degrees C.
      • Corrective Action(s): Make sure a thermometer is placed inside the hot-holding unit to monitor that it has a temperature at or above 60 degrees C; Correct today.
      • Violation Score: 1
  22. Routine Inspection

    0 infractions

  23. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean below display coolers drip tray.
      • Corrective Action(s): Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Refinish large, worn wooden chopping block.
      • Corrective Action(s): Immediatey
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Replace all disposable bowls used to store food with re usable food grade containers with covers.
      • Corrective Action(s): Immediately
      • Violation Score: 3
  24. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Thoroughly clean all coolers, freezer, door handles, floors, and walls in food prep areas.
      • Corrective Action(s): Immediately
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Provide a thermometer for cooked bbq meat warmer.
      • Corrective Action(s): Immediately
      • Violation Score: 1
  25. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cover all food items in coolers.
      • Corrective Action(s): Immediately
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen meat thawing at room temperature; meat still in frozen state.
      • Corrective Action(s): Staff placed meat in cooler <= 4 C.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Thoroughly clean dishwashing room, dry storage areas, all coolers, equipment, and area behind and under cooking line.
      • Corrective Action(s): Immediately
      • Violation Score: 9