INSPECTION REPORT Health Protection JCHW-C4NSB3

PREMISES NAME Chef's Kebab Restaurant		Tel: (778) 538-7849 Fax:
PREMISES ADDRESS 16225 Fraser Hwy Surrey, BC V4N 0G1		INSPECTION DATE July 6, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chef's Kebab Ltd		NEXT INSPECTION DATE July 12, 2021
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Quats sanitizer pails and spray bottles were undetectable or less than 200ppm. 2) Cook line did not have any sanitizer available for use. Both sanitizer pail and spray bottle were in the back area. 3) Glasswasher had no detectable chlorine concentration in the final rinse. Corrective Action(s): 1) Quats sanitizer must be at 200ppm to allow for proper sanitizing of food contact surfaces. Ensure sanitizing solution is properly dispensing sanitizer prior to filling sanitizer pails or spray bottles. Sanitizer pails and spray bottles were refilled and tested at 200ppm at the time of inspection. 2) Each food preparation area should have easy access to sanitizers to allow for sanitizing of food contact surfaces on a regular basis. Sanitizer was brought to the cook line at the time of inspection. 3) Glasswasher must have a final rinse of 50ppm chlorine on the glass surface to allow for proper sanitizing or glassware. While glasswasher is being serviced, use the chemical dishwasher in the back to wash and sanitize glassware. Violation Score: 15

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Walk-in cooler was at 6C. 2) Glasswasher had no detectable chlorine sanitizer on the final rinse (concentrate bottle was clear) Corrective Action(s): 1) Service or adjust the walk-in cooler and ensure it can maintain 4C or less on a consistent basis. 2) Service glasswasher or replace chlorine concentrate to ensure a final rinse of 50ppm is achieved in the final rinse. Chlorine concentrate should be yellow. Violation Score: 15 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Degreaser was stored in a spray bottle labelled sanitizer and sanitizer was stored in a bottle labelled glass cleaner. Corrective Action(s): All chemicals must be stored in properly labelled containers to prevent accidental mixing and or misuse of chemicals. Violation Score: 3

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

Comments

-Front prep cooler was at 4C (top and bottom). -Back prep cooler was at 4C (top and bottom). -Back under counter cooler was at 4C. -Upright cooler was at 3C. -Bar coolers were at 4C. -Upright freezer was at -14C. -Storage area freezers ranged from -18C to -22C. -Hot holding was greater than 60C. Hot foods are cooked/reheated to greater than 74C prior to hot holding. -Sauces cooled rapidly in the storage area upright freezer. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water,liquid hand soap, and single use paper towels. -Foods stored off the ground. Raw meats stored below and separately from ready-to-eat foods. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until November 12, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.