INSPECTION REPORT Health Protection 238219

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 24, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE April 30, 2018
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 Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice Dish and spring roll filling containers were being stored on counters and prepped for single use portions. - Rice internally probed at 38C - Spring roll filling probed internally at 28C Corrective Action: Spring rool filling was placed in cooler at time of inspection and rice was placed on ice and employee continued to single serve package. Cold Potentially hazardous food items must be stored at 4C or below. Food items stored above 4C should be discarded after 2 hours Corrective Action(s): Violation Score: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Visible debris observed on potatoe slicer, knife in knife rack and pasta strainer. Corrective Action: Equipment must be properly washed and sanitized to ensure sanitary conditions and to prevent pathogen growth and toxin production. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Womens staff washroom had no liquid soap at the handsink, and one of the kitchen handsinks was blocked by a cardboard box and sanitizer bucket was stored inside the handsink. Corrective Action: Adequate hand washing stations must be easily accessible and stocked with liquid soap, single-use paper towels and hot/cold running water, to ensure staff are properly washing their hands. Kitchen handsinks -> bucket and bar were removed at time of inspeciton Liquid soap was replaced in womens washroom Corrective Action(s):

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: (1) Meat Walk-in cooler had visible debris and dust on fan. Corrective Action: Fan must be cleaned and monitored regularly to ensure food is protected from contaimation Date to be Corrected by: Immediate (2) Sliced lemons in container were being stored next to handsink. Corrective Action: Lemons were moved at time of inspection Do not store food items near or around handsinks to prevent contamination Corrective Action(s): Violation Score: 304 - Premises not free of pests [s. 26(a)] Observation: Drain flies were visbile in laundry area and dry storage area Corrective Action: Operator noted that Pest Control had been to the facility earlier in the day and placed new traps. Continue to monitor and ensure regularly cleaning is occuring. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Visible debris build-up on hood vents, and the under side of heat lamps and back splashes of prep areas. Corrective Action: Ensure regular cleaning of these areas is done regularly and monitored by staff. Review cleaning schedule with staff. Date to be Corrected by: April 30, 2018 Corrective Action(s): Violation Score: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Tin foil was used to cover food contact surface at grill station. Corrective Action: Do not use tin foil on food contact surfaces and it can not be properly washed and sanitized. Tin foil is not a durable long-term use for food contact surfaces. Tin foil was removed at time of inspection Corrective Action(s): Violation Score:

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

Comments

All other handsinks were stocked with liquid soap, single-use paper towel and hot/cold running water Freezers (chest + walkin) measured at -18C or below All prep coolers and walk-in coolers measured at 4C or below. Hot-Holding units measured at 60C or above. Quat Sanitizer buckets and spray bottles measured at 200ppm High temperature dish washer measured at 78C at the plate level after the final rinse Storage was satisfactory, all items stored 6" off the ground. Ice machine was sanitary and ice scoops stored separately Thermometers in all coolers and temperature logs maintained Food Safe Training is valid and permit is posted.