INSPECTION REPORT Health Protection JMAA-BBYT53

PREMISES NAME Denny's Restaurant #9300		Tel: (604) 594-0083 Fax:
PREMISES ADDRESS 6850 King George Blvd Surrey, BC V3W 4Z9		INSPECTION DATE May 8, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mohan Sidhu		NEXT INSPECTION DATE May 15, 2019
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 = 0

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following items inside the salad cooler were above 4C: - Dressings at 6C - Romaine lettuce at 5-6C - Shredded cheese at 6-7C - Cut fruit at 5-6C Items inside the cooler were probed at an internal temperature of 40F this morning, according to facility's temperature logs. Corrective Action(s): Dressings were immediately placed into an adjacent cooler at 4C or less. Manager has opted to discard romaine lettuce and shredded cheese, cut fruit at time of inspection. Violation Score:

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Floor of walk-in cooler, especially around the top-right corner, has accumulated debris and grime including dropped lemons, tomatoes, and sauces. 2) Holster for ice machine scoop is dusty. Corrective Action(s): 1) Floor fo walk-in cooler was mopped at time of inspection. Ensure that the cooler is routinely mopped as per your corporate sanitation plan to prevent accumulation of grime. 2) Holster for ice machine was cleaned and sanitized during inspection. The holster should also be kept in sanitary condition, as it maintains contact with the ice scoop. Violation Score:

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

Comments

Routine inspection conducted. Facility is generally well maintained and operated. The following observations were made: 1. Temperature Control A. BACK OF HOUSE - All line coolers (underneath ovens) and undercounter coolers at 4C or less - Line freezers ranged from -14 to -18C - Stand-up stainless steel coolers at -18C or below - Walk-in cooler at 3C - Walk-in freezer at -18C - Small sandwich prep cooler at 3-4C (top). After lid was closed, items inside the top portion of the cooler was maintained at 4C. - Large sandwich prep cooler at 4C or less (top + bottom) - All hot-held inserts at 60C or above B. CENTRE LINE - Undercounter prep cooler (centre) at 4C or less - Undercounter salad prep cooler at approximately 6C during the inspection, and lowered down to 4C after approximately 30 minutes - Ice cream units varied from -15 to -18C - Soup hot-holders at 60C or above C. FRONT OF HOUSE - Keg cooler at 2C - Undercounter beverage coolers all at 4C or less All cooling units were equipped with accurate thermometers - excellent Temperature logs were maintained and up-to-date 2. Hygiene and Sanitizing - Hand wash stations all stocked with hot/cold running water, liquid soap, and single-use paper towels - Sanitizing pail present across all 3 cook lines, measured at approximately 200 ppm quaternary ammonium compound (QUATS). It was observed that one pail was being replaced just as the EHO walked into the facility - ensure that you routinely change your sanitizing pails every 2-4 hours so that your quats concentration remains at 200 ppm - Low-temperature dishwasher has a final rinse cycle of 100 ppm chlorine residual at the plate, and reaches >= 120F in wash cycle as per specifications. Operator had chlorine test strips - Cups, utensils, plates stored in good sanitary condition - 2-compartment sink next to dishwasher equipped with sanitizer dispenser, and releases 200 ppm QUATS. QUATS Test strips were available - Ventilation canopy maintained in excellent sanitary condition - Ice machine is well maintained. Scoop is stored in holster outside the machine (please also see code 306 above on sanitary condition on holster) - Facility was in process of being mopped during the inspection, and is conducted every shift - Restrooms well maintained and hand sinks adequately supplied 3. Storage - Food products generally stored at least 6" off the floor - Cooler organization is good. Eggs stored below ready-to-eat items, and raw products are kept on the bottom shelf underneath cooked products - Chemicals stored separately from food products and prep areas - Dipper well is in use - ice cream scoops stored inside when not in use 4. Pest Control - No evidence of recent, visible pest / rodent activity at time of inspection - Professional pest control company conducts routine audits - traps serviced and reset in last inspection. Only exterior baits were consumed, no rodents observed indoors - Mechanical traps checked throughout facility did not contain any rodents at time of inspection 5. Administrative - Manager has catalogue of all FoodSafe 1 certified individuals on-site. All line cooks and managers have current FoodSafe 1 certification 6. The following also require your attention: Ensure that you maintain dishwasher logs. Dishwasher logs were not maintained for the past week and no one has been checking to verify that it is functional. Instruct your staff to check the dishwasher daily and accurately record down the "ppm" value of the chlorine at the plate Organization of freezers needs some improvement. All food products should be in their original containers or in food-grade bins, properly sealed. Some products, such as meatballs, were opened and exposed in your walk-in freezer