INSPECTION REPORT Health Protection YTAN-BB9PJP

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 April 15, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Small number of fruit flies noted, especially in dry storage room. Corrective Action(s): Keep floors clean and free of food debris (and free of sugar). Continue with pest control services. Correct by: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor in dry storage room requires cleaning - beverage syrup spills noted. Doors and handles of all coolers in cook line were greasy and require cleaning and sanitizing. Corrective Action(s): Ensure floors under storage racks are cleaned regularly. Ensure cooler doors and handles are cleaned and sanitized throughout each day. Correct by: Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Door seal for expo fridge not in good condition. Corrective Action(s): Replace door seal. Correct by: 1 week Violation Score: 3

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

Comments

- All hand washing stations were supplied with hot and cold running water, liquid soap, and paper towels - Quat sanitizer solution available at 200 ppm in sanitizer buckets, spray bottles, and from dispensing unit at three-compartment sink - Test strips available for monitoring concentration of sanitizer solution - High-temperature dishwasher achieved a temperature of 76C at the dish surface during the final rinse cycle (minimum of 71C required) - good - All coolers were maintaining temperatures of 4C or colder - All freezers were maintaining temperatures of -18C or colder - Hot holding units were maintaining temperatures of 60C or hotter - Accurate thermometers available - Ice machine maintained in sanitary condition. Potato slicer was in use at time of inspection - ensure all parts of slicer are thoroughly cleaned and sanitized after use. - Dipper well was in use for in-use utensils - good - Ventilation hoods were maintained in sanitary conditions - Temperature records well maintained and up to date