INSPECTION REPORT Health Protection JCHW-AQQSN7

PREMISES NAME Chef's Kebab Restaurant		Tel: (778) 538-7849 Fax:
PREMISES ADDRESS 16225 Fraser Hwy Surrey, BC V4N 0G1		INSPECTION DATE August 30, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chef's Kebab Ltd		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Potato press in the back room was found to have dried food debris. Corrective Action(s): Potato press must be properly disassembled for cleaning and sanitizing after each use. Ensure top component of potato press is cleaned in between the spaces and is maintained sanitary condition. Potato press was cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw meat was stored above vegetables. 2) Rice scooping bowls were stored directly on the rice and dry ingredient scoop was stored with handle in the ingredients. 3) A bag of dry ingredients was stored on the floor. Corrective Action(s): 1) Raw meats must be stored below and separately from potential ready-to-eat foods to prevent contamination of foods. Raw meat was relocated at the time of inspection. 2) Do not store scooping bowls and scoop handles in foods. Base/handles of the bowls may potentially contaminate foods. Bowls/scoop was removed at the time of inspection. 3) All foods must be stored off the floor (6 inches) to prevent potential contamination of foods and to facilitate proper cleaning. Violation Score: 9

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

Comments

-Walk-in cooler was at 4C. -Kitchen prep cooler was at 4C (bottom) and 5C (top - open during lunch period). -Back kitchen prep cooler was at 4C (top and bottom). -Front service area cools were 4C or less. -Prep cooler across from walk-in cooler is not working and is used for the storage of dry goods. -Kitchen chest freezer was at -14C. -Upright freezer was at -12C. -Chest freezer in back storage room was at -18C. -Hot holding of sauces was greater than 60C. -Hot holding of rice was greater than 60C. -Facility makes one sauce a day and cools using an ice wand. Sauces in the walk-in cooler were probed at 4C at the time of inspection. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Handwash station shared with the 3-compartment sink supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Sink plugs available for 3-compartment sink. -Bleach sanitizer pail was at 200ppm. -Ice machine was found to be clean and sanitary. -General sanitation satisfactory at the time of inspection. More attention to cleaning required for the walk-in cooler shelving units. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. *Garbage disposal unit under the 3-compartment sink leaks water. Operator states a technician has been contacted to repair leak. -Please contact the inspector if you have any questions or concerns.