INSPECTION REPORT Health Protection ALUI-BLNV6G

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 10, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sharanjeet Kaur		NEXT INSPECTION DATE February 14, 2020
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No surface sanitizer at time of inspection. Corrective Action(s): Staff made bleach water solution at 100 ppm chlorine residual during inspection. As dicussed, this must be available as soon as kitchen is in operation. Staff were already prepping/cooking foods but did not have any surface sanitizer available. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Various containers of food stored on walk in cooler floor. Corrective Action(s): Move all foods off floor immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dry storage area is disorganized, with many items scattered on shelves beside food and on the floor. Corrective Action(s): Organize this area. Correct by: Today Violation Score: 3

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

Comments

Routine inspection conducted -Handsink in kitchen equipped with liquid soap, single use paper towels, and hot/cold running water -Dishwasher achieved 72.1 deg C on rinse cycle at dish level All Temperatures Satisfactory: -Walk in cooler: 3.9 deg C -Prep cooler across cooking line (by rear entrance): 3 deg C -Prep cooler beside handwash station in kitchen: 2.1 deg C -Upright cooler by dish pit area: 4 deg C -All Freezers at -18 deg C or less -No hot holding at time of inspection (facility had not yet opened for dinner service) -Ice machine sanitary, scoop stored outside ice box in a metal container -No signs of pests during inspection -Fumehood very clean