Fraser Health Authority



INSPECTION REPORT
Health Protection
DSOG-BCVRZ4
PREMISES NAME
Don Chepe's Restaurant		Tel: (604) 831-3173
Fax:
PREMISES ADDRESS
13780 104th Ave
Surrey, BC V3T 1W5		INSPECTION DATE
June 6, 2019		TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Gladys Guadalope Estrada		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 8
Critical Hazards: Total Number: 1
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): The main handwashing station was completely blocked due to staff preparing food inside the sink.
Corrective Action(s): Do NOT block the main handwashing station. This sink must be easily accessible by staff at ALL times to properly wash hands.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Build up of grease and food debris in the following area:
- inside the prepline cooler
Corrective Action(s): Clean the area noted above. Implement a regular cleaning schedule.
Violation Score: 3

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

- General sanitation satisfactory.
- Handwashing station supplied with cold/hot running water, soap, and paper towels.
- Surface sanitizer available in labeled spray bottles at 100ppm bleach concentration.
- High temperature dishwasher achieved 76.9C at the plate's level during the final rinse cycle.
- Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm (6inches) off the floor.
- No signs of pest activity at the time of the inspection. The operator implements own pest control management system.
- FOODSAFE trained staff on duty.

Temperature control:
- All coolers: < or = 4C
- All freezers: < or = -18C
- Hot holding unit (rice warmer): > 60C