INSPECTION REPORT Health Protection ALUI-AVZUWU

PREMISES NAME Elisabeth's Chalet Restaurant		Tel: (604) 574-1474 Fax: (604) 574-4303
PREMISES ADDRESS 17785 56th Ave Surrey, BC V3S 1E2		INSPECTION DATE February 15, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sharanjeet Kaur		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dessert display cooler still not at <4 deg C, temperature was intiially at 9 deg C and decreased to 7 deg C after 20 minutes. No foods currently stored inside. Corrective Action(s): Discussed with owner on site. Only bring out enough dessert in this cooler to use within a 2 hour period (ie. instead of bringing out an entire cake, bring out only a few slices). Whatever is NOT used after 2 hours within the display cooler, must be discarded. This is not a long term solution. Operator will be getting the cooler repaired such that it can maintain an internal temperature of <4 deg C. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Cleaning has improved in the following areas: 1) Underneath the deep frying unit 2) In the dry storage area, items not being used have been removed and organized -Foods in walk in cooler (buckets of sauces, and vegetables) are now covered with plastic wrap, ensure to keep these foods stored off the floor -Owner's FoodSafe ceritificate is kept on site but his two staff members (chefs) do not keep their FoodSafe certificates on site. Told owner that all staff MUST keep a copy of their FoodSafe certificates on site, so that if the owner is not present, they can show proof of their FoodSafe certification.