INSPECTION REPORT Health Protection TCHN-CRBLWX

PREMISES NAME Denny's Restaurant #9300		Tel: (604) 594-0083 Fax:
PREMISES ADDRESS 6850 King George Blvd Surrey, BC V3W 4Z9		INSPECTION DATE April 27, 2023	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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 21

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Refrigeration unit (4 compartment cooler (under grill station)) not holding temperatures of 4°C or less. **Corrected during inspection** Potentially hazardous foods (recently refilled after lunch rush) moved to walk-in cooler. Do not use unit until it can maintain temperatures of 4°C or less. Corrective Action(s): Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sauces and gravies measured ~40°C. **Corrected during inspection** Staff stated products were moved to warmer to warm up to proper temperatures. Educated staff to cook sauces to 74°C prior to keeping in warmer; warmers are for keeping products warm and not for cooking. Staff removed sauce (recently refilled after lunch rush) for reheating on stove top. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer at server station found to be >400ppm QUATS. **Corrected during inspection** Sanitizer pail emptied and refilled with proper concentration sanitizer. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Various trays observed to be stacked while wet and stored as clean. Corrective Action(s): Trays are to be completely dry before stacking. Wet and warm (kitchen) environments can promote growth of mould and bacteria. Manager on site educated staff. Correct by: immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. 4 compartment cooler (under grill) not holding temperatures of 4°C or less 2. Sanitizer dispenser located in Janitor room dispensing sanitizer at concentrations of >400ppm Corrective Action(s): 1. Contact technician to have unit serviced. Do not use unit until temperatures of 4°C can be maintained. Correct by: immediately 2. Contact technician to have unit serviced. Do not use unit until unit is calibrated to dispense proper concentrations (200-400ppm QUATS) Correct by: immediately Violation Score: 3

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

Comments

Routine inspection conducted (immediately after lunch rush) Temperatures: Kitchen Prep station (burger toppings): 7.0°C 4 compartment freezer (fryer): -15.2°C Hot holding (steam table; sauces): ~40°C See above infraction Hot holding (steam table; patties, bacon, mashed potatoes): 63.2°C Prep station (sandwiches): 6.3°C Prep station (pancake): 7.0°C Prep station (eggs): 3.8°C 4 compartment cooler (grill station): ~15°C See above infraction 2 compartment cooler (grill station): 6.3°C 2 door upright freezer (efi; dry storage): -17.1°C Walk-in freezer: -23.0°C Walk-in cooler: 1.7°C 1 door cooler (by receiving door): 2.6°C 2 door freezer (by receiving door): -18.9°C Server station Prep table (salad; nearest entrance): 1.7°C Soup well: 61.7°C Prep table (butter; middle): ~8°C Dutch-door freezer: -16.0°C 2d display cooler: 4.1°C Ice cream chest: -11.6°C Ice cream scoop dipper well warmer: 64.2°C Undercounter cooler: 1.9°C Barside 3 door cooler: 0.3°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 At least 1 staff with foodSAFE level 1 or equivalent Reminder: please keep all prep stations closed when not in use