INSPECTION REPORT Health Protection ABRR-CC5PB8

PREMISES NAME Chef's Kebab Restaurant		Tel: (778) 538-7849 Fax:
PREMISES ADDRESS 16225 Fraser Hwy Surrey, BC V4N 0G1		INSPECTION DATE March 1, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chef's Kebab Ltd		NEXT INSPECTION DATE March 09, 2022
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked chicken cooling in colanders was measured at 57C internal temperature of food. The chicken was cooked about two hours ago. Operator could not explain the satisfactory cooling procedure Corrective Action(s): - Cool all foods from 60C to 20C within 2 hours and from 20C to 4C in 4 hours inside the cooler. - Tansfer food to shallow pans to help it cool faster Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The line cooler at the front with different curry bases was measured at 8-9C temperature. Corrective Action(s): - Operator claims that the cooler was defrosting. Adjusted the cooler temperature Ensure that the cooler is capable of maintaining the internal food temperature at less than 4C Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sanitizer in bucket was measured at less than 100ppm quats or undetectable levels at the time of inspection Corrective Action(s): Fresh filled bucket from dispenser is measured at 200ppm quats solution. Change the sanitizer in bucket more frequently and ensure that it measured at min 200ppm quats level Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Single use bowls used as scoops in the bulk bins Corrective Action(s): Use scoop with handle and ensure that scoops are stored in way that the handle does not come in contact with the food Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Line cooler at front was measured at 8-9C Corrective Action(s): Adjust or repair the cooler, so that the internal food temperature is measured is less than 4C Violation Score: 3

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

Comments

Routine inspection conducted following are observed: - Handsinks in the bar area, near cookline, dish washing area and washrooms are supplied with hot and cold running water, liquid soap and paper towel - Walk-in cooler, bar cooler, prep cooler are measured at less than 4C. - Thermometers are available in all cooler units - Upright storage freezers, chest freezers in back storage area are measured at less than -18C - Hot holding units are measured at greater than 60C - Dishwasher is measured dispensing 50ppm chlorine solution during final rinse cycle at the dish level - Bar glass washer is measured dispensing 50ppm chlorine solution during final rinse cycle - Food storage practices are satisfactory - No evidence of pest activity is noted during inspection - Foodsafe level 1 verified, expiry is June 24 2023 - General sanitation is satisfactory NOTE: Operator signature is not required due to COVID 19 pandemic