INSPECTION REPORT
Health Protection
245382

PREMISES NAME
Denny's Restaurant (Coquitlam)
Tel: (604) 939-6545
Fax:
PREMISES ADDRESS
500 Austin Ave
Coquitlam, BC V3K 3H7
INSPECTION DATE
August 4, 2020
TIME SPENT
3 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
August 05, 2020
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 1) Ham & cheese in the walk in cooler @ 5.9C, 5.4C
2) Bacon in the prep cooler under the grill @ 6.5C
3) ham under the prep line cooller behind the stove @8C
PHF stored at >4C, one prone to bacterial growth
Discard all items that are above 4C. Operator voluntarily discarded the items listed.
Date to be corrected by: Corrected during inspection
Corrective Action(s):
Violation Score:


Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Cut mushrooms stacked on top of each other stored in the walk in cooler unprotected. Food unprotected are prone to direct contamination. Ensure all foods are covered with a lid or plastic wrap.
Date to be corrected by: Corrected during inspection
Corrective Action(s):
Violation Score:

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 1) Walk in cooler is at 6.4C
2) Prep cooler underneath stove is at 10.1C
3) Walk in freezer at -6.8C
Ensure all refridgeration units are </=4C and freezer units </=-18C to keep PHF at adequate temperature for cold storage. Operator called the technician.
Date to be corrected by: tomorrow August 5, 2020
Corrective Action(s):


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

Comments

- All hand washing stations (FOH, BOH) including employee washroom equipped with hot/cold water, soap and paper towel
- All other refridgeration units are </=4C
--> FOH: front cooler 3.4C, cooler near ice cream 0.8C
--> BOH: stand up: 2.9C, prep line cooler 2.4C
Hot holding units are >/=60C. Sauce:61.2C, soup:80.1C
- All cloths soaked in QUATS sanitizer buckets (FOH&BOH) at 200ppm.
- Low temp dish washer had 100ppm of residual chlorine
- Chemical storage separate from food storage and stored 6" off the ground
- General sanitation is satisfactory
- No pest observed during inspection
- Employees practicing proper hand washing during inspection
- Operator with food safe certification present on-site
Permit at visible location
- COVID-19 safety plan available