INSPECTION REPORT Health Protection JCHW-AYTSGB

PREMISES NAME Chef's Kebab Restaurant		Tel: (778) 538-7849 Fax:
PREMISES ADDRESS 16225 Fraser Hwy Surrey, BC V4N 0G1		INSPECTION DATE May 16, 2018	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Chef's Kebab Ltd		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 35

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 4 containers of sauce (20L each) made the previous night ranged from 9C to 11C. Staff stated they were having a party and needed to make additional sauce. 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. If facility does not have adequate capacity to cool large amounts of hot potentially hazardous foods in a safe manner, operator must either obtain additional cooling wands or facility cannot make such large amounts of foods. Items were discarded at the time of inspection. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member observed handling cell phone followed by handling a buck of raw meat to the trash bin. Staff member rinsed hands was water and handled dishware. Corrective Action(s): Staff are adhere to proper hand hygiene practices. Hands must be properly washed with liquid hand soap and warm water, followed by using a single service method of hand drying. Staff are not to use cell phones while work or must properly wash their hands after handling cell phones. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Food was double stacked directly on top of one another without adequate covering/separation. 2) Food was stored in opened metal cans. Corrective Action(s): 1) If foods are double stacked, items must be physically separated (plastic wrap or lids) to prevent potential contamination of foods. Item was covered in plastic wrap at the time of inspection. 2) Once canned items are opened, contents must be transferred to a food grade container. Tomato sauce was transferred to food grade containers at the time of inspection. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Dishwasher pipe is leaking water. 2) Front prep cooler door seals are broken and need to be replaced. Corrective Action(s): 1) Service dishwasher pipe to prevent leak and pooling of water in the kitchen. Correction date: 1 week 2) Ensure door seals are in good condition to prevent loss of cold refrigeration air and to prevent accumulation of debris in the door seals. Correction date: 1 month Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): None of the chemicals in the facility were labelled at the time of inspection. Sanitizers and cleaners were in unlabelled bottles. Corrective Action(s): All chemicals must be properly labelled to prevent accidental mixing or misuse of chemicals. Containers were labelled at the time of inspection. Once labels begin to fall off, containers must be relabelled. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Prep line cooler was at 4C (top and bottom). -New kebab cooler was at 3C. -Undercounter cooler was at 4C. -Front service area cooler was at 2C. -Freezer units in the back storage area and kitchen were at or below -18C. -Hot holding was greater than 60C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Bleach sanitizer spray bottles and pail tested at 200ppm. -Handwash station shared with 3-compartment sink supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff must adhere to proper hand hygiene practices. -Ice machine was clean and sanitary at the time of inspection. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -FoodSafe Level 1 certificates issued prior to July 29, 2013 expire on July 29, 2018. In order to meet the FoodSafe requirement, FoodSafe certificates must be valid/not expired. -Please contact the inspector if you have any questions or concerns.