INSPECTION REPORT Health Protection BCUD-AAJPTH

PREMISES NAME Denny's Restaurant #9300		Tel: (604) 594-0083 Fax:
PREMISES ADDRESS 6850 King George Blvd Surrey, BC V3W 4Z9		INSPECTION DATE June 2, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mohan Sidhu		NEXT INSPECTION DATE 2 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Knives found stored at toast station shoved between counter cracks. - always store equipment and utensils in a clean and sanitary manner. Install a magnetic strip along wall to store the clean knives. 2) During regular temperature monitoring, probe thermometer is getting wiped down but not sanitized between products. Wash, rinse, sanitize this thermometer between items. This is particularly important as you have raw meats within your establishment! Corrective Action(s): Violation Score: 3

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

Comments

All hand sinks supplied with liquid soap and paper towels, hot/cold running water Note: Hand sanitizers are in identical dispensers immediately adjacent to hand soap. This is a confusing practice for rushed employees. As discussed last inspection, consider moving these additional dispensers around the corner of the hand sinks. All coolers 4C or less. Freezers ranged from -8C to -12C. Temperature logs are getting well maintained. See above note regarding cleaning and sanitizing of probe thermometers Quat sanitizers could not get tested in rag buckets or at main dispenser due to high temperature. Discussed during last inspection. Have this dispenser adapted to allow for custom temperature adjustments, or set at manufacturer's testing temperature. To be followed up on at your next routine inspection (2-4 months) Dishwasher sanitizer residual measured at 100ppm chlorine. Good Ice scoops getting stored in cleanable containers adjacent to ice boxes. Good Ice making machine serviced by company. Ensure they clean both the ice storage area AND the upper ice forming area every servicing. Once these machines start to grow mould it is extremely difficult to rectify the problem. General sanitation of facility is good. Note: locations of some rag buckets a problem. One was blocking a critical hand washing sink in the kitchen, and another placed on the floor.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: BCUD-AAJPTH
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. No 06/03/2016 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Partial 3. All other food meets the restriction of 5% trans fat or less of total fat content. Partial Time Spent: 0.33 hour Specific comments: Some information requested not immediately found at time of inspection. Please e-mail me the Denny's pancake mixes, gravies, french toast batter
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment