INSPECTION REPORT Health Protection RHEN-BEJTES

PREMISES NAME Denny's Restaurant (Langley)		Tel: (604) 888-6073 Fax: (604) 513-9681
PREMISES ADDRESS 201 - 8855 202nd St Langley, BC V1M 2N9		INSPECTION DATE July 29, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nanda Kumar		NEXT INSPECTION DATE August 06, 2019
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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Cold food inserts, and a set of drawers under grill along cook line warm. Measured between 7 and 11 C. Remove food from identified units if recovery not within 30 minutes. Additionally, locate higher risk foods (when practical) away from heat sources and supplement with ice inserts to help key foods maintain 4 C or less through rush periods. Corrective Action(s): Monitor for temperatures and service unit as necessary. Possibly working through defrost cycle. See above for additional strategies to regulate food temperatures. **Audit on re-inspection date noted on report. Violation Score: 15

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Minor fruit fly problem noted. Better than in previous inspections. Pest Control on site at time of inspection placing traps in several areas, servicing UV light, and foaming drains and corners. Acta-zyme foaming agent. Dishpit has some activity, but also there are areas in dish pit where cleaning and standing water removal could be improved. Corrective Action(s): Continue to use PCO to advise and help control fly populations. Make sure staff clean under counters, especially in dish pit, including seems along statinless steel runners under these counters. No food should remain for more than a day. Check for cleaning in and under equipment at follow up inspection date noted on report. Violation Score: 3

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

Comments

Make sure staff clean "as you go" on cook line and throughout the kitchen to make the end of day cleaning more manageable and thorough.