INSPECTION REPORT Health Protection JCHW-BM7TW9

PREMISES NAME Chef's Kebab Restaurant		Tel: (778) 538-7849 Fax:
PREMISES ADDRESS 16225 Fraser Hwy Surrey, BC V4N 0G1		INSPECTION DATE February 27, 2020	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Chef's Kebab Ltd		NEXT INSPECTION DATE March 05, 2020
INSPECTION TYPE Follow-Up
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two large pails of sauce made the previous night were at 10C. Cooling wand was being used to cool a sauce which was probed at 95C. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Do not use the cooling wand to cool hot foods until it has reached approximately 60C. Two pails of sauce were discarded at the time of inspection. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Potato press was still found to have old food debris. Corrective Action(s): Ensure equipment is properly disassembled for cleaning and sanitizing after each use. 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

-Follow-up inspection to February 21, 2020. -Quats sanitizer dispenser was dispensing at 200ppm. Ensure sanitizer solution is properly flowing through the dispenser prior to filling pail/spray bottles (approximately 5 to 10 seconds). Sanitizer pail will need to be changed throughout the day as needed to maintain 200ppm. -Blender container was found to be clean and sanitary. Container is cleaned and sanitized after each use. -Chemicals were properly stored separately from ready-to-eat foods at the time of inspection.