INSPECTION REPORT Health Protection JCHW-B4XT6U

PREMISES NAME Chef's Kebab Restaurant		Tel: (778) 538-7849 Fax:
PREMISES ADDRESS 16225 Fraser Hwy Surrey, BC V4N 0G1		INSPECTION DATE September 25, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chef's Kebab Ltd		NEXT INSPECTION DATE 4 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Bleach sanitizer pail in the front area was at 50ppm. 2) Food cutter/press was found to have dried food debris from the previous night. Corrective Action(s): 1) Bleach sanitizer at 100ppm to 200ppm is required for proper sanitizing of food contact surfaces. Bleach was added to the sanitizer pail at the time of inspection and was tested at 200ppm 2) Ensure all equipment is properly disassembled for cleaning and sanitizing after each use. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Food was stored in an opened metal can 2) Scoops were stored inside ingredient containers in the back storage area. Corrective Action(s): 1) Once canned foods are opened, contents must be transferred into food grade containers with proper covers. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer pails and spray bottles were unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Once labels fall off, containers must be relabelled. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Front prep cooler was at 4C (top and bottom). -Back prep cooler was at 4C (top and bottom). -Glass door cooler was at 4C. -Bar area coolers were at 1C and 4C. -Freezer units ranged from -15C to -20C -Hot holding was greater than 60C. -Hot potentially hazardous sauces in the walk-in cooler were probed at 4C. Sauces are cooled using a cooling wand. -Chemical dishwasher had a final rinse of 50ppm to 100ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Handwash station shared with 3-compartment sink accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Ice machine was clean and sanitary. Ice scoop stored in a sanitary manner. -Foods items stored off the floor and covered. Raw meats were found stored separately from ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Operator and staff member both have valid FoodSafe Level 1 (valid until June 2023 and July 2023). -Please contact the inspector if you have any questions or concerns.