INSPECTION REPORT Health Protection JCHW-BZGQAC

PREMISES NAME Chef's Kebab Restaurant		Tel: (778) 538-7849 Fax:
PREMISES ADDRESS 16225 Fraser Hwy Surrey, BC V4N 0G1		INSPECTION DATE March 26, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chef's Kebab Ltd		NEXT INSPECTION DATE 4 Months
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
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer spray bottle had not detectable sanitizer. Corrective Action(s): Quats sanitizer must be maintained at 200ppm to allow for proper sanitizing of food contact surfaces. Sanitizer spray bottle was refilled with 200ppm Quats sanitizer at the time of inspection. Ensure sanitizer is reaches the dispenser prior to filling sanitizer bottles. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Skewers of meat were hung from the kitchen ventilation system. 2) Scoops were stored inside food containers. Corrective Action(s): 1) Foods must be stored in a manner which protects it from contamination. Do not store foods from ventilation systems. Skewers were relocated to the proper storage location at the time of inspection. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoops were relocated at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Prep cooler door seals were found to have food debris and food debris was found under the shelving units in the walk-in cooler. Corrective Action(s): Ensure door seals are cleaned on a regular basis and are maintained in a clean and sanitary condition. Violation Score: 3

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

Comments

-Facility has completed renovations to the kitchen. Designated handwash station has been added to the prep area (previously shared with the 3-compartment sink) and chemical dishwasher has been moved to the middle area. No health concerns with renovations. -Walk-in cooler was at 4C. -Front prep cooler was at 4C (top and bottom). -Back prep coolers were both at 4C. -Upright cooler was at 3C. -Bar coolers were at 4C. -Kitchen upright freezer was at -17C. -Storage area freezer was at -25C. -Storage area chest freezers were at -18C. -Hot holding was greater than 60C. -Foods are reheated to greater than 74C prior to hot holding. -Cooked sauces are cooled rapidly in the upright freezers, prior to cooling in the walk-in cooler. Sauces were at 4C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for sanitizing). -Glass washer had a final rinse of 100ppm chlorine on the dish surface (minimum of 50ppm required for sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizing pails were tested at 200ppm. -Raw meats stored below ready-to-eat foods. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FODOSAFE Level 1 valid until July 03 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. COVID-19: -Workplace COVID-19 Safety Plan has been completed. -Facility is offering dine-in services. Seating capacity posted at the front door. -Tables are staggered to allow for 2 metres of physical separation between tables/booths. -Middle seating tables have been closed off and barriers which met WorkSafeBC requirements were present between booths. -Contact information is collected for dine-in guests. -Volume of music was not louder than normal conversation. -Hand sanitizer available at the front entrance. -Markers present on the floor to direct traffic flow. -Staff complete a daily health screening. -Customers were observed adhering to the face covering requirements. *Staff in the kitchen were not observing the face covering requirements, as detailed in the facility Workplace COVID-19 Safety Plan. Ensure staff properly wear face coverings while in the kitchen to reduce the risk of COVID-19 spread.