INSPECTION REPORT Health Protection JCHW-AVJTV2

PREMISES NAME Chef's Kebab Restaurant		Tel: (778) 538-7849 Fax:
PREMISES ADDRESS 16225 Fraser Hwy Surrey, BC V4N 0G1		INSPECTION DATE January 31, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chef's Kebab Ltd		NEXT INSPECTION DATE February 14, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 69

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding of sauces was between 50C to 55C (3 inserts). Water level in the hot hold unit was barely touching the bottom on the inserts. Corrective Action(s): Hot potentially hazardous foods must be hot held at greater than 60C to prevent the growth of pathogens and or the formation of toxins. Water level must be sufficient to immerse inserts in order to hot hold properly. Sauces were reheated to greater than 74C and water was added to the hot holding unit at the time of inspection. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had no detectable chlorine disinfectant on the dish surface. Staff did not test the chlorine residual this morning and sanitizer line was filled with air bubbles. Corrective Action(s): A minimum of 50ppm chlorine on the dish surface is required for proper sanitizing. Dishwasher must be tested at least once daily to verify proper chlorine concentration. Dishwasher was primed and tested at 50ppm. All equipment and utensils were being washed and sanitized at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw chicken was stored directly above cooked chicken. 2) Two rice containers were stacked directly on top of one another. 3) Tomato sauce was stored in an opened can in the walk-in cooler. 4) An ice cream scoop was stored between a prep cooler and the wall. Corrective Action(s): 1) Raw foods must be stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Raw chicken was relocated at the time of inspection. 2) Foods cannot be double stacked directly on top of one another without a physical barrier separating the items. This is to prevent potential contamination of foods. Items were re-organized at the time of inspection. 3) Once canned foods are opened, items must be transferred to food grade containers with proper covers. Tomato sauce was transferred to a food grade container at the time of inspection. 4) All utensils must be stored in a sanitary manner at all times. Discontinue this storage practice immediately. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler was 4C (bottom) and 6C-7C (top). Prep cooler insert door handle was also broken. Corrective Action(s): Service cooler unit and ensure it can maintain 4C or less at all time (top and bottom). Repair door handle and ensure all equipment is maintained in good condition. Violation Score: 9 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): 17 used ziplock bags were found in the back chest freezer and 16 used ziplock bags were found stored in the front chest freezer. Staff states he used 33 bags yesterday and did not throw then away - he stated they were stored in the freezer for disposal. Corrective Action(s): Single use items are only intended for one-time use. Single use items cannot be properly cleaned and sanitized. Plastic bags were discarded at the time of inspection. Repeat incidences of reusing single use items may result in the issuance of violation tickets. Violation Score: 15

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

Comments

-Walk-in cooler was at 4C. -Front prep cooler was at 4C (top and bottom). -Front service area prep cooler was at 4C (yogurt) -Kitchen chest freezer was at -10C. -Kitchen upright freezer was at -18C. -Back area chest freezer was at -15C. -Sauces were at 4C or less in the walk-in cooler. Operator has a cooling wand to cool hot potentially hazardous foods rapidly. -Kitchen handwash station shared with 3-compartment sink supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Front handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pail was tested at 100ppm to 200ppm. -General sanitation good at the time of inspection. -Washroom clean and well maintained. *FoodSafe Level 1 certificates issued prior to July 29, 2013 expire July 29, 2018. To renew, students must either successfully complete a FoodSafe Level 1 course or online refresher course (foodsafe.ca to register).

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AVJTV2
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: Facility does not use margarine. Oil is trans fat free. Other food items meet the trans fat requirements.
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