INSPECTION REPORT Health Protection JCHW-BLZTQF

PREMISES NAME Chef's Kebab Restaurant		Tel: (778) 538-7849 Fax:
PREMISES ADDRESS 16225 Fraser Hwy Surrey, BC V4N 0G1		INSPECTION DATE February 21, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chef's Kebab Ltd		NEXT INSPECTION DATE February 27, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Onion curry made this morning was at 7C and 9C in the walk-in cooler. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Containers or curry were relocated to a freezer unit at -22C for rapid cooling. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Quats sanitizer pails were tested at approximately 100ppm. 2) Potato press was found to have dried potato residue on it. 3) Blender container is not being washed and sanitized after each use. Corrective Action(s): 1) Quats sanitizing solution must be maintained at 200ppm to properly sanitize food contact surfaces. Operator will switch to 100ppm bleach sanitizing solution until Quats sanitizer dispenser is adjusted. 2) All equipment must be cleaned and sanitized after each use. Potato press was cleaned and sanitized at the time of inspection. 3) Blender container must either be 1) cleaned and sanitized after each use or 2) stored at or below 4C between uses. If blender is used to blend foods which may contain allergens, container must be washed and sanitized between uses. Blender container was washed and sanitized at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Quats sanitizer dispenser was dispensing 100ppm to 200ppm. Corrective Action(s): Adjust automatic dispenser and ensure it can dispense 200ppm Quats sanitizing solution to properly sanitizer food contact surfaces. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Three containers of "Comet Cleaner" were stored above food. Corrective Action(s): Ensure chemicals are stored in a designated location, away from food to prevent potential contamination of foods. Containers of "Comet Cleaner" were relocated at the time of inspection. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Main cook line prep cooler was at 4C (top and bottom). -Back kitchen prep cooler was at 4C (top and bottom). -Back kitchen under counter cooler was at 4C. -Back kitchen upright cooler was at 3C. -Front bar area cooler was at 3C. -Back kitchen upright freezer was at -15C. -Back storage area chest freezers ranged from -17C to -28C. -Hot holding was greater than 60C. -Chicken deep fried to greater than 74C. -Chemical dishwasher had a final rinse of 50ppm to 100ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Bar glass washer had a final rinse of 100ppm chlorine on the glass surface (minimum 50ppm required for proper sanitizing). -Handwash stations shared with 3-compartment sink. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels -Foods stored off the floor and covered. Raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Operator FOODSAFE Level 1 valid until July 03 2023. -Please contact the inspector if you have any questions or concerns.