INSPECTION REPORT Health Protection JMAA-B37VRK

PREMISES NAME Don Chepe's Restaurant		Tel: (604) 831-3173 Fax:
PREMISES ADDRESS 13780 104th Ave Surrey, BC V3T 1W5		INSPECTION DATE July 31, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gladys Guadalope Estrada		NEXT INSPECTION DATE August 01, 2018
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 = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Perimeter around where ice is dispensed contains a large amount of settled grime and mildew. Corrective Action(s): Empty out the ice machine, clean-in-place and sanitize with a 200 ppm bleach solution or according to manufacturer's directions. Wait for bleach to air-dry prior to refilling machine. Date to be corrected by: End of day today (July 31, 2018) 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. Facility maintained in excellent sanitary condition. The following was observed: 1. Temperatures - Bar beverage cooler at 9C* (note: only non-potentially hazardous foods including pop are stored in this cooler) - Upright stainless steel freezer at -18C - Upright stainless steel cooler at 4C - Prep cooler compartment at 4C - Cooling units equipped with thermometers - Rice hot-held at 67C (Min: 60C) - Pulled pork cooling at time of inspection (internal temperature: 50C). Ensure that it cools to 20C within 2 hours, and to 4C within 4 hours. 2. Hygiene and Sanitizing - Handwash stations in kitchen, bar, and restrooms adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Restrooms maintained in good sanitary condition - High-temperature dishwasher sanitizes at final rinse cycle of 78C (Min: 71C) - excellent - Bleach sanitizer spray bottle available at 100 ppm - Utensils, cutting boards, knives, ladles stored in sanitary condition 3. Storage - Dry storage room is well organized, all items are neatly elevated at least 6" off floor - Bulk storage goods including corn flour stored securely inside commercial-grade food bins, scoops stored inside the bins with handles protruding outwards - All foods in dry storage room and in coolers are covered with food-grade material - Mop sink and mop bucket segregated from food preparation area 4. Administrative - Operator has FoodSafe 1 (Expiry: 2020) - Permit posted and up-to-date 5. Pests - No evidence of recent pest activity at time of inspection - Back door securely shut, no entranceways or harbourage sites observed

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-B37VRK
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: Items audited: Tomato sauce, Mexican spicy sauce, and chocolate mix. All items meet trans fat requirements.
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