INSPECTION REPORT Health Protection TCHN-CK7TWZ

PREMISES NAME Denny's Restaurant #9300		Tel: (604) 594-0083 Fax:
PREMISES ADDRESS 6850 King George Blvd Surrey, BC V3W 4Z9		INSPECTION DATE October 14, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mohan Sidhu		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Refrigeration units not holding temperatures of 4°C or less: 1 door upright cooler (by receiving door), undercounter cooler (nearest ice cream chest freezer). **Corrected during inspection** Products moved to working cooler. Do not store potentially hazardous foods in coolers until temperatures can be maintained at 4°C or less. Adjust temperature lower and monitor to see if they can maintain temperatures of 4°C or less. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Refrigeration units (1 door upright cooler (by receiving door) and undercounter cooler (next to ice cream chest freezer) unable to maintain temperatures of 4°C or less. Corrective Action(s): Adjust temperature of units and monitor to ensure they can reach temperatures of 4°C or less. Contact refrigeration technician if possible. Correct by: immediately Violation Score: 3

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

Comments

Routine inspection conducted. Temperatures: kitchen prep station (burger): 4.0°C 4 compartment freezer (fryer): -8°C - -15°C hot holding (steam table; sauces): 66.7°C hot holding (steam table; patties, bacon, mashed potatoes): 60°C - 65°C prep station (pancake): 1.3°C prep station (eggs): 4.3°C 4 compartment cooler (grill station): 5.9°C 2 compartment cooler (grill station): 4.2°C prep station (sandwiches): 4.7°C 2 door upright freezer (efi; dry storage): -14.6°C walk-in freezer: -16.0°C walk-in cooler: 3.6°C 1 door cooler (by receiving door): 7.0°C see above infraction 2 door freezer (by receiving door): -18.9°C server station prep table (salad; nearest entrance): 4.0°C soup well: 62.2°C prep table (butter; middle): 2.5°C dutch-door freezer: -16.8°C 2d display cooler: 0.6°C ice cream chest: -19.6°C undercounter cooler: 9.2°C see above infraction barside 3 door cooler: 2.6°C keg cooler: 4.0°C Sanitation all handwashing sinks equipped with hot/cold running water, liquid soap and paper towels mechanical dishwasher measured 50ppm chlorine at time of inspection QUATS sanitizer used in buckets; measured 200ppm overall sanitation satisfactory ice machine observed to be clean; scoop washed after use Storage All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General: No pest activity observed at time of inspection valid health permit on display all staff with foodSAFE level 1 or equivalent Reminder: please keep all prep stations closed when not in use