INSPECTION REPORT Health Protection DSOG-ANSVAS

PREMISES NAME Swiss Chalet Rotisserie & Grill #1257		Tel: (604) 834-9959 Fax: (604) 595-4101
PREMISES ADDRESS 800 - 7488 King George Blvd Surrey, BC V3W 0H9		INSPECTION DATE June 29, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sour cream and Cajun sour cream were stored in cooler at 8C. Corrective Action(s): The operator removed the items from the cooler and stored in working cooler at < or = 4C. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: The work table inside the walk in cooler (for meats) was greasy. Corrective Action(s): Clean and disinfect the work table after each use with 200 ppm Quat sanitizer. Date to be corrected: Today and ongoing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The display cooler near the dry storage room was measured at 8C. The staff informed that the cooler had been fixed yesterday and the technician will be coming in tonight to further address the deficiency. Corrective Action(s): Repair the improperly working cooler. All coolers must maintain temperature < or = 4C at all times. Date to be corrected: Tonight. Violation Score: 3

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

Comments

- General sanitation is good. - All handwashing stations are stocked with cold/hot running water, soap, and paper towels. - Coolers (walk in, line, undercounter) < or = to 4C. - Freezers (walk in) < or = -18 - Hot holding units > 60C - Thermometers available in coolers. - Temperature log was kept on site and up to date. Ensure that units are included in your log (F or C). - High temperature dishwasher reached 77C at the plate's level at the final rinse cycle. - Surface sanitizer was available in spray bottles at 200 ppm Quat solution. Each station is stocked with surface sanitizer and clean wiping cloth. Ensure to change the solution regularly to prevent loss of strength. - Ice machine is clean. No signs of mildew build up. Recommended not to store ice scoop inside the machine. - Dry storage area is good. Dry food items stored in bins with proper lids. Do not store scoops inside the cart. - No signs of pest activities at the time of inspection. Note: You are overdue to maintenance and cleaning your ventilation/fume hood (June 2017). The operator stated that it is already scheduled for maintenance and cleaning next week.