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Favourite BBQ

FC07 - 5000 Canoe Pass Way, Tsawwassen · Restaurant

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Front display/hot holding unit at less than 60 C. Double/triple stacking of storage containers noted.
      • Corrective Action(s): Adjust - maintain all cooked food items at or above 60 C. Ensure equipment is functioning properly prior to food placement.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not properly stored.
      • Corrective Action(s): Wiping cloths are to be stored in a sanitizer at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food Storage: Utensils being stored in food items. Cardboard noted lining prep line inserts. Food items are being thawed at room temperature.
      • Corrective Action(s): Utensils are not to be stored inside of food items. Cardboard is not to be used to line storage inserts. Thawing procedures - Thaw items in refrigerated units.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Large accumulation of grease noted below/behind cooking equipment - along walls.
      • Corrective Action(s): Clean and organize. Storage room: clean and organize. Effort is to be made to store all items off of floors.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked food items being stored in hot holding unit below 60 C. Hot holding cabinet is not being maintained at or above 60 C.
      • Corrective Action(s): Food items discarded. Adjust/monitor/maintain at
      • or above 60 C. Probe style temperature gauge is to be kept on site. Hot hold cabinet temperature gauge not accurate.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Manual dishwashing procedures are not properly being followed. Spray bottles not clearly labelled Mechanical dishwasher not being utilized.
      • Corrective Action(s): Ensure all food contact surfaces are being cleaned/disinfected after use. Too many wiping cloths noted being stored on site. Label all spray bottles. Service dishwasher.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food/opened ingredients are not properly protected. Dispensing scoops being stored inside of food items.
      • Corrective Action(s): Food/ingredients are to be kept store din covered, food grade containers. Dispensing scoops are not permitted to be stored inside of food items.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: FoidSafety Plan/procedures for the processing/cooking of barbecue duck is required to be submitted for review asap.
      • Corrective Action(s): To be submitted for review.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Shelving unorganized.
      • Corrective Action(s): Store all items in designated area, remove all unused items. (ie: used equipment - bolts/nuts are to be removed from surfaces, etc)
      • Violation Score: 3