INSPECTION REPORT Health Protection BCUD-ATMVTS

PREMISES NAME Denny's Restaurant #9300		Tel: (604) 594-0083 Fax:
PREMISES ADDRESS 6850 King George Blvd Surrey, BC V3W 4Z9		INSPECTION DATE December 1, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mohan Sidhu		NEXT INSPECTION DATE December 12, 2017
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding station at grill line - all inserts double stacked to "prevent browning". Product ranged in temp from 45C to 61C Corrective Action(s): This is not how these machines are intended for use. Preheat the water, use a single metal insert, and adjust as needed to maintain 60C or above. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Fry/ potato slicer found missing pieces within the grid of blades 2) Front bar cooler not maintaining 4C or below. Throughout inspection, machine reached a minimum temperature of 10C (52F) Corrective Action(s): 1) Immediately discontinue use of this tool - safely discard of the sharps and replace with a new set. Regularly check your equipment for possible hazards due to wear and tear. 2) Repair this machine. Do not use for potentially hazardous products until it can maintain 4C or below, even when in use. Milk creamers moved to a different cooler at time of inspection. Violation Score: 9

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

Comments

Hand sinks all supplied with liquid soap, paper towels, hot/cold running water, and an adequately labelled dispenser for sanitizer Other than front bar cooler, all machines (including inserts) ranged from 2C to 5C Walk in cooler 3C Note: ice baths are ok for periodic use of low risk refrigerated items, however you must ensure the product does not come higher than the ice water bath level. Walk in freezer -20C All other coolers ranged from -12C to -16C Other than above noted, all hot holding >60C Quat sanitizer tested at both dispensers - measured 200ppm Sanitizer buckets with rags found throughout food preparation areas Dipper wells for ice scoops on and in use. Good Dishwasher sanitizer residual reached 50ppm Test strips on site for both sanitizer chemicals. Records appear well maintained. Recommend testing refrigerator temperatures at least 2x daily due to high use of most machines. ***Never put knives between counters/ prep surfaces. These areas can not be adequately cleaned.