INSPECTION REPORT Health Protection JCHW-D23Q3B

PREMISES NAME Denny's #9802		Tel: (604) 498-6449 Fax:
PREMISES ADDRESS 101 - 15373 Fraser Hwy Surrey, BC V3R 3P3		INSPECTION DATE February 2, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Raj Mehra		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Slicer and dicer were found to have small amounts of dried food debris on the blades after washing. Corrective Action(s): Ensure all equipment is properly washed and sanitized to prevent potential cross contamination. Equipment may require additional soaking or brushing in order to remove dried food debris. Slicer and dicer were washed and sanitized at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Kitchen staff member was observed wiping gloves on apron. Corrective Action(s): Ensure staff practice good hand hygiene practices at all times to prevent potential cross contamination. Review hand hygiene practices with all staff. 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

Bar Area: -Cooler (dairy creamer) was at 4C. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer pail labelled and tested at 200ppm. Sanitizer changed every 2 hours, or more frequently as needed. Front of House: -Toppings prep cooler was at 3C (top and bottom). -Salad prep cooler was at 2C (top and bottom). -Upright cooler was at 4C. -Upright double door stainless steel cooler was at 4C -Ice cream freezer was at -13C. -Hot holding was greater than 60C. -Hot hold scoop was stored in water greater than 60C. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer pails labelled and tested at 200ppm. Cook line: -Upright cooler was at 4C. -Under grill coolers (2) were both at 4C. -Burger prep cooler was at 4C (top and bottom). -Slam prep cooler was at 4C (top and bottom). -Grill line prep cooler was at 4C (top and bottom). -Upright double door cooler was at 4C. -Under counter freezer was at -18C. -Hot holding was greater than 60C. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer pails labelled and tested at 200ppm. Back Area: -Walk-in cooler was at 3C. -Walk-in freezer was at -20C -Ice machine was clean and sanitary. -Quats sanitizer dispenser was at 200ppm General: -Temperatures checked and recorded three times daily. Thermometer calibrated to 32F/0C each temperature check. -Accurate thermometers present in cold holding units. -General food storage practices good at the time of inspection. Foods properly covered and eggs stored at the lowest level. -General sanitation good at the time of inspection. -Facility serviced by professional pest control on a monthly basis. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until July 25, 2028. -Please contact the inspector if you have any questions. -Signature not required.