INSPECTION REPORT Health Protection ALUI-AQ9QLG

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 August 15, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Saravjit Singh Manihani		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant oil debris underneath cooking line (along the sides of the equipment, as well as on the floors). Corrective Action(s): Showed this to kitchen chef. This must be cleaned thoroughly and maintained in sanitary condition. Correct by: This week Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Door of prep cooler (closest to exterior kitchen door and across from the stoves) does not close/seal properly. Corrective Action(s): Repair door such that there is proper suction/seal in place. Correct by: 1 week Violation Score: 3

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

Comments

Note: Handsinks in kitchen currently use a large cloth towel roll that laundered daily. However, it is up to the staff to roll down the cloth towel each time they use it. There is no way to monitor or know whether the exposed towel is completely clean or if it has been contaminated and just dried and left in place. Just because the towel doesn't appear visibly dirty does not mean that it has not been used, or contaminated with bacteria by a previous staff member. This is why single use paper towels are used in commercial kitchens. Kitchen chef pointed out a roll of paper towels above the handwash area, but explained that staff still use the cloth towel. Will need to discuss with owner about replacing these cloth towel dispensers with paper towel dispensers, as they do not meet current health code requirements. Simply placing a roll of paper towels (that staff will be less likely to use as it is not in a proper dispenser) will not suffice. Business card provided. -Handsinks equipped with liquid soap and hot/cold running water -Dishwasher achieved 74 deg C on rinse cycle at dish level -All coolers (walk in, prep coolers, upright cooler) at < 4 deg C -Freezers at -18 deg C or less -Ice machine sanitary, scoop stored outside ice box in a metal container -bleach water solution in rag bucket at 100 ppm chlorine residual -Hot held food items at > 60 deg C

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-AQ9QLG
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment