INSPECTION REPORT Health Protection JCHW-BD2SSK

PREMISES NAME Chef's Kebab Restaurant		Tel: (778) 538-7849 Fax:
PREMISES ADDRESS 16225 Fraser Hwy Surrey, BC V4N 0G1		INSPECTION DATE June 11, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chef's Kebab Ltd		NEXT INSPECTION DATE June 18, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A pail of cooked chicken was stored in a 20L with the lid closed. Chicken was probed at 52C to 57C 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. Chicken was placed in single layers in a bus pan and placed over ice at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer pail by the cook line had no detectable chlorine concentration. Corrective Action(s): Bleach at 100ppm to 200ppm is required to properly sanitize food contact surfaces. Solution must be changed throughout the day, especially after heavy usage. Bleach at 100ppm was prepared at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back storage room door was opened for ventillation. Corrective Action(s): Doors must be kept closed to prevent potential pest entry. If door needs to be opened to improve circulation, a screen door must be installed. Door was closed at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Walk-in cooler was at 8C. 2) Prep cooler by the back was at 6C. 3) Door seal for upright freezer in the back storage room is broken. Ice formation was found throughout the freezer door. Corrective Action(s): 1) Service cooler unit and ensure it can maintain 4C or less at all times. Cooler unit setting was decreased to 30F at the time of inspection and cooler was at 4C. Correction date: June 18, 2019 2) Service or adjust cooler and ensure it can maintain 4C or less at all times. Correction date: June 18, 2019 3) Replace or repair door seal and make a tight fitting seal in order to prevent loss of cold freezer air. Correction date: 1 month Violation Score: 15 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Unlabelled spray bottle with blue solution was found under the dishwasher. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Containers need to be relabelled when the labels fall off. Violation Score: 3

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

Comments

-Main prep cooler was at 4C. -Upright cooler in the back area was at 2C. -Bar area cooler was at 1C. -Freezers in the back storage area ranged from -15C (upright cooler) to less than -18C. -Hot holding was greater than 60C. -Chemical dishwasher had a final rinse of 50ppm chlorine sanitizer on the dish surface (minimum of 50ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -A pot of butter sauce was being cooled with an ice wand at the time of inspection. Facility has a total of three large ice wands). -Foods stored off the floor and covered. Raw meats separated from ready-to-eat foods. -Ice machine clean and sanitary. -General sanitation good at the time of inspection. -No signs lf pests noted at the time of inspection. -FoodSafe Level 1 valid until Jul 03, 2023. -Please contact the inspector if you have any questions or concerns.