INSPECTION REPORT
Health Protection
AHEN-A9MSVB

PREMISES NAME
Elisabeth's Chalet Restaurant
Tel: (604) 574-1474
Fax: (604) 574-4303
PREMISES ADDRESS
17785 56th Ave
Surrey, BC V3S 1E2
INSPECTION DATE
May 4, 2016
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Saravjit Singh Manihani
NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 3
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Prepped vegetables, cheese, and sauces were above 4 degrees C in the preparation cooler.
Corrective Action(s): Ensure that all potentially hazardous food (e.g. prepped vegetables, sauces, meat, cheese) is stored and/or displayed at a temperature of 4 degrees C or less. Discard any potentially hazardous food stored above 4 degrees C for a period of more than two hours.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): *It was observed that a relatively dry cloth with debris on it was used to wipe a food preparation surface and that the cloth was then hung over a food handler's apron.
*Several wiping cloths were lying on the counter instead of being placed into the sanitizer bucket.
*Another cloth was used to wipe tongs and it contacted the apron of the food handler.
Corrective Action(s): *Ensure that sanitized cloths are used to wipe food contact surfaces (counters etc.) and that these cloths are kept in sanitizer between use.
*Do not use the cloths to wipe tongs but air dry the tongs after they have been washed, rinsed, and sanitized in the dishwasher.
Violation Score: 15

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine was present in the sanitizer bucket during the inspection.
Corrective Action(s): Replace the sanitizer and the wiping cloths several times throughout the day to ensure that 100-200 ppm chlorine is available in the sanitizer bucket. A food handler replaced the sanitizer to set up 200 ppm chlorine sanitizer.
Violation Score: 5


Non-Critical Hazards: Total Number: 2
210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Chicken was observed sitting out at room temperature. The person in charge mentioned that they were thawing it out due to it being frozen. Note: The chicken was below 4 degrees C.
Corrective Action(s): Ensure that cold potentially hazardous food (e.g. frozen meats) are thawed either in a cooler below 4 degrees C, in a microwave, or under cold running water.
Violation Score: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: The preparation cooler was at 8.5 degrees C during the inspection. The person in charge mentioned that it may be as a result of the top part of the cooler opening and closing throughout the day.
Corrective Action(s): Do not place potentially hazardous --food high in protein and moisture and low acidity (e.g. meat, prepped vegetables, cheese, sauces, etc.) --in this cooler until it is maintained at 4 degrees C or colder.
Violation Score: 3


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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels and single-use cloth towels. The cloth towel in the roll is replaced once per week and is not re-used according to the person in charge.
Dishwasher final rinse temperature was 73.9 degrees C internally at the plate.
Apart from the preparation cooler, the other coolers and walk-in-cooler were 4 degrees C or colder.
Chest freezers were -18 degrees C or colder.
Hot-held foods were 60 degrees C or hotter.
Ice machine was in a sanitary condition and the scoop was stored separately.

Note: Temperature logs were not available during the inspection. These will be checked during the next follow-up inspection.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: AHEN-A9MSVB
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.25 hour
Specific comments: Audited foods included canola oil, ice cream, scallops, and tartar sauce.
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment