INSPECTION REPORT Health Protection JCHW-BRCQEZ

PREMISES NAME Chef's Kebab Restaurant		Tel: (778) 538-7849 Fax:
PREMISES ADDRESS 16225 Fraser Hwy Surrey, BC V4N 0G1		INSPECTION DATE July 9, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chef's Kebab Ltd		NEXT INSPECTION DATE 1 Month
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 = 41

Critical Hazards: Total Number: 3

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Two pails of flour were found to have flour beetles. Corrective Action(s): Ensure food stock is rotated to prevent the growth of beetles. Flour was discarded at the time of inspection. Violation Score: 5 203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large insert of goat curry (approximately 20 to 30cm deep) was at 16C. Curry was made the previous night. 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. Item was discarded at the time of inspection. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Chemical dishwasher had no detectable chlorine sanitizer. Feed line was filled with air. 2) Potato press was found to have food debris on the attachment. Corrective Action(s): 1) Chemical dishwasher must have a final rinse of 50ppm chlorine on the dish surface to allow for proper sanitizing. Dishwasher must be tested daily to verify chlorine concentration. Dishwasher was primed, drained, and tested at 50ppm chlorine on the dish surfaces. Dishware and utensils were washed and sanitized at the time of inspection. 2) All equipment must be properly disassembled for cleaning and sanitizing after each use. Equipment may require presoaking prior to washing to remove food debris. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops were stored with the handles covered in the dry ingredients. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoops were removed at the time of inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer pails are still marked "Bleach" even though the facility has changed to a Quats sanitizing solution. Corrective Action(s): Ensure chemical containers are properly labelled to prevent accidental mixing of chemicals. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Line cooler was at 4C (top and bottom). -Back prep cooler was at 4C (top and bottom). -Back under counter cooler was at 4C. -Upright cooler was at 4C. -Chest freezers in the back storage area (three) ranged from -12C to -20C. -Upright freezer was at -18C. -Hot holding was greater than 60C. -Food items cooked/reheated to 74C prior to hot holding. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer was at 200ppm. -General sanitation good at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until June 24, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required at this time due to the COVID-19 Pandemic. *Facility must develop and post a COVID-19 safety plan where it can be viewed by staff, individuals who come on-site for work, or the public. For information on how to develop the safety plan, refer to the WorkSafeBC website (Restaurants, Cafes, and Pubs: Protocols for returning to operation) and Fraser Health Restart Plan. *Facility is allowing dine-in food service. For facility providing dine-in service, the patron capacity must be posted at the facility. -Tables have been marked off the provide physical distancing of 2m between tables.