INSPECTION REPORT Health Protection JCHW-BHGSRW

PREMISES NAME Chef's Kebab Restaurant		Tel: (778) 538-7849 Fax:
PREMISES ADDRESS 16225 Fraser Hwy Surrey, BC V4N 0G1		INSPECTION DATE October 31, 2019	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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Two cans of opened tomato sauce were stored in the walk-in cooler. 2) Water and spice beverage was stored in a plastic milk carton. Corrective Action(s): 1) Once canned food items have been opened, contents must be transferred to a food grade container to prevent potential contamination of foods. Sauces were transferred into a food grade container at the time of inspection. 2) Do not reuse milk cartons or other single use containers to store foods. Single use containers were intended for one time use and cannot be properly cleaned and sanitized. Beverage was transferred to a proper food grade container at the time of inspection. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Degreaser was stored in an unlabelled container. Corrective Action(s): Ensure all chemicals are stored in properly labelled containers to prevent accidental mixing or misuse of chemicals. Container was labelled at the time of inspection. Ensure containers are relabelled as needed. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Cook line prep cooler was at 4C (top and bottom). -Back prep cooler was at 4C (top and bottom). -Upright cooler was at 3C. -Kitchen under counter cooler was at 4C. -Front service area cooler was at 4C. -Kitchen freezer was at -18C. -Dry storage area freezers ranged from -14C to -20C. -Hot holding was greater than 60C. -Facility has 2 ice wands. Sauces made the previous night were at 4C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). Test strips available on-site to verify bleach concentration. -Front service area glasswasher had a final rinse of 50ppm chlorine on the glass surface (minimum 50ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails and spray bottles at 100ppm to 200ppm. -Raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Operator FoodSafe Level 1 valid until July 03 2023. -Please contact the inspector if you have any questions or concerns.