INSPECTION REPORT Health Protection YTAN-AVQRN7

PREMISES NAME Chefe Daniel Restaurant		Tel: (604) 719-4236 Fax:
PREMISES ADDRESS 13620 80th Ave Surrey, BC V3W 6M1		INSPECTION DATE February 6, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Daniel Alexandre		NEXT INSPECTION DATE February 08, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Less than 50 ppm chlorine was detected at the dish surface after rinse cycle. - Bleach sanitizer solution in spray bottles had 0 ppm chlorine detected. Corrective Action(s): - Repeat issue. Operator switched to a new supply of sanitizer at time of inspection - 100 ppm chlorine detected after rinse cycle. Ensure sanitizer for dishwasher is used up or changed more frequently to ensure concentration is strong enough. **Use test strips to monitor sanitizer concentration on a daily basis! - Change bleach solution in spray bottles once a week. Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Mould present on ceiling, walls, and racks in walk-in cooler. - Floors in main kitchen area underneath all equipment and in dishwasher area have accumulation of debris. Corrective Action(s): Clean and sanitize (using a bleach solution) all areas noted above. Correct by: Thursday, February 8th Violation Score: 9

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

Comments

- Hand sinks were supplied with hot and cold running water, liquid soap, and paper towels - All coolers were measured to be at or below 4C - Freezer was measured to be at -23C - No hot holding at time of inspection - No signs of pest activity noted at time of inspection *General sanitation requires improvement. *Use test strips to monitor dishwasher sanitizer concentration on a daily basis. Concentration must be at 100 ppm - 200 ppm chlorine.