INSPECTION REPORT Health Protection TCHN-CD7T59

PREMISES NAME Denny's Restaurant #9300		Tel: (604) 594-0083 Fax:
PREMISES ADDRESS 6850 King George Blvd Surrey, BC V3W 4Z9		INSPECTION DATE April 5, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mohan Sidhu		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding products measured ~55C at time of inspection (sausages, bacon). Sausages freshly made measured 85.7C **Corrected during inspection** Products discarded as per food safety plan for time/temperature abuse by operator. Please have unit monitored to ensure products can maintain temperatures of 60C or above, otherwise products must be discarded after 2 hours. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted. Temperatures: kitchen prep station (burger): 4 compartment freezer (fryer): hot holding (steam table; patties, bacon, mashed potatoes): upper compartment approx. 65°C; lower compartment approx. 55°C see above infraction hot holding (steam table; sauces): 60.4°C prep station (sandwiches): 4.7°C prep station (waffles): 0.9°C prep station (eggs): 4.3°C 4 compartment cooler (grill station): 2.6°C 2 compartment cooler (grill station): 4.2°C 2 door upright freezer (efi; dry storage): -16.0°C walk-in freezer: -16.0°C walk-in cooler: 0.8°C 1 door cooler (by receiving door): 2.0°C 2 door freezer (by receiving door): -20.0°C server station prep table (salad; nearest entrance): 2.8°C soup well: 72.2°C prep table (butter; middle): 2.5°C undercounter cooler: 4.2°C dutch-door freezer: -12.8°C 2d display cooler: 3.6°C ice cream chest: -15.4°C barside 3 door cooler: 3.8°C keg cooler: 4.0°C Sanitation all handwashing sinks equipped with hot/cold running water, liquid soap and paper towels mechanical dishwasher measured 50ppm chlorine at time of inspection QUATS sanitizer used in buckets; measured 200ppm overall sanitation satisfactory ice machine observed to be clean; scoop washed after use Storage All foods in storage covered, labelled and stored off floor General no pest activity observed at time of inspection valid health permit on display all staff with foodSAFE level 1 or equivalent Reminder: please keep all prep stations closed when not in use.