INSPECTION REPORT Health Protection JCHW-B8RRLN

PREMISES NAME Chef's Kebab Restaurant		Tel: (778) 538-7849 Fax:
PREMISES ADDRESS 16225 Fraser Hwy Surrey, BC V4N 0G1		INSPECTION DATE January 25, 2019	TIME SPENT 1.66 hours
OPERATOR (Person in Charge) Chef's Kebab Ltd		NEXT INSPECTION DATE February 08, 2019
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: High (≥30) Total Score = 73

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Chemical dishwasher had a final rinse of less than 50ppm chlorine sanitizer on the dish surface. Chlorine bottle was almost empty. 2) Staff member observed washing equipment in the back 2-compartment sink area. Staff member used water in a pail, which condenser water was draining into and staff member did not sanitize equipment. 3) Vegetable grate was found to have dried food debris. Corrective Action(s): 1) Chemical dishwasher must have a final rinse of 50ppm chlorine on the dish surface to allow for proper sanitizing of equipment and utensils. Staff must verify the bleach concentration of the dishwasher at the day of the day. Chlorine pail was changed and dishwasher was tested at 50ppm. Utensils and equipment were rewashed and sanitized at the time of inspection. 2) Proper cleaning and sanitizing of equipment requires a sanitizing step at the end. Also, staff are not to use dirty water for washing. Equipment was properly washed and sanitized at the time of inspection. 3) Ensure all equipment is properly washed and sanitized. Items with built up debris may require presoaking prior to washing. Grate was soaked at the time of inspection to loosen debris. Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): 1) Employee observed handling/changing chlorine sanitizer container and returned to work without proper handwashing. 2) Staff observed using common towel for wiping hands and also wiping hands on apron. Corrective Action(s): 1) Ensure staff adhere to proper hand hygiene and wash hands when they become dirty to prevent potential cross contamination. 2) Staff must dry hands using single use paper towels. Do not use a common towel or apron to dry hands - may result in cross contamination. Violation Score: 15

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Opened can of tomato sauce was found stored in the walk-in cooler. Corrective Action(s): Discontinue the practice of storing foods in opened metal cans. Once canned foods are opened, contents must be transferred into a food grade container and properly covered. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent (rat) droppings were observed in the back storage area, but the far wall. Corrective Action(s): Remove droppings from facility and monitor for pest activity. If pest activity is observed, facility may require professional pest control services. Ensure all foods in the dry storage area are stored off the floor and inside pest proof containers with tight fitting lids. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Rodent droppings were observed in the back dry storage area 2) General cleaning required along the shelving units in the walk-in cooler - build up of old food debris Corrective Action(s): 1) Remove rodent droppings from back storage area (using gloves and single use paper towel). Disinfect any areas affected by rodent droppings using a 1:10 bleach solution. Droppings were being removed at the time of inspection. 2) Ensure shelving units are cleaned on a regular basis and equipment is maintained in a clean and sanitary condition. Correction date: Today Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Back prep cooler was at 5C to 6C both top and bottom. 2) Light sleeves are missing over light fixtures throughout the kitchen Corrective Action(s): 1) Service or adjust cooler and ensure it can maintain 4C or less at all times. Correction date: Jan 28, 2019 2) Replace light sleeves on light fixtures to prevent potential broken glass contamination of foods. Correction date: Feb 8, 2019 Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Two bottle of sanitizer were not labelled and sanitizer spray bottle in the front area was a mixture of sanitizer and a lemon scented chemical. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Sanitizer spray bottles were properly labelled at the time of inspection. Do not mix chemicals together - this is a very dangerous practice, as chemicals may react to produce toxic substances. Also, lemon scented chemical may not be a food grade substance. Spray was emptied and thoroughly rinsed at the time of inspection. Violation Score: 9

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). -Kebab cooler was at 3C. -Front service area cooler was at 4C. -Kitchen upright freezer was at -18C. -Dry storage area chest freezers ranged from -13C to -20C. -Hot holding was greater than 60C (sauces and rice). -Cooling wands available and sauces were probed at 4C or less in the walk-in cooler. -Handwash station along cook line (shared with 3 compartment sink) supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff must adhere to proper hand hygiene practices -Kitchen bleach sanitizer pails and spray bottles were at 200ppm. -Ice machine was found to be clean and sanitary. -Raw foods were stored below and separately from ready-to eat foods. -Washroom clean and sanitary. -Chef had valid FoodSafe Level 1 - valid until June 24, 2023. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B8RRLN
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 met 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