INSPECTION REPORT Health Protection 246742

PREMISES NAME Swiss Chalet Rotisserie & Grill #1257		Tel: (604) 595-8391 Fax:
PREMISES ADDRESS 800 - 7488 King George Blvd Surrey, BC V3W 0H9		INSPECTION DATE July 28, 2020	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Ryan Corvec		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

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): Food not protected from contamination. Observation: 1) Dirty knife was kept with clean utensils in shelf unit near the cook line. Correction: Operator removed the dirty knife from the area for dishwashing. The remaining utensils also to be re-washed and sanitized. Rationale: storing dirty knives or other utensils with clean ones, or on food contact surfaces can cross-contaminate the clean surfaces which can contaminate food and cause a foodborne illness. Observation: 2) A glass bowl of chopped lettuce was left uncovered in a preparation cooler near the cook line. Correction: Operator confirmed that all the items in the cooler will be covered right away. Lettuce was covered. Rationale: Uncovered food items can be easily contaminated through accidental spills or leaks of other foods stored in the same cooler. Lettuce is a ready-to-eat food which makes it prone to mishandling as there is no cook step. RTE's should be covered to protect them form contamination. Corrective Action(s):

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

Comments

Comments Routine inspection conducted. Facility maintained in excellent sanitary condition. Temperatures: Bar cooler (display) was at 3.6C ambient temperature. Dessert cooler (display) was at 2.0C ambient temperature. Pantry cooler was at 1C ambient temperature. Preparation under-counter cooler for drinks was at -1.1C containing only drinks and barrels of syrup. Preparation coolers with inserts was holding tomatoes at 3.6C internal temperature. The bottom part of the cooler held cream sauce at 1.0C. Ice-cream freezer kept a tub of ice-cream at -19.1C. Walk-in chicken cooler was holding raw chicken and ribs at 1.2C. Walk-in cooler was holding red sauce at 3.1C. WAlk-in freezer had an ambient air temperature of -21C. Preparation freezer (drawers) was holding frozen spring rolls at -18C. Cold holding along the cook line (drawers) was at 4C or less. Hot holding of gravy was at 68C internal temperature. Hot holding of soup was at 71C internal temperature. Hot holding of cooked chicken was at 69C internally. Hot holding of ribs (individually wrapped) was at 63C internal temperature. Potato fries cooling in plastic tubs were at 39C undergoing cooling as per the cooling curve. Discussed cooling practices with staff member responsible. All coolers and freezers had accurate thermometers. Sanitation & Hygiene Sanitizer buckets (available in ware washing area, frying area, preparation area, and drinks station) was measured to have 200ppm QUATS solution. The dispenser was also tested to verify 200ppm QUATS. Dishwasher (high temperature) achieved 79.8C during the final rinse cycle at the dish surface. Ice machine was in good sanitary condition. No sign of mould or mildew was noted at time of inspection. Scoop for the ice-machine was held in a a holder on the wall. It was in good sanitary condition. Dipper wells for ice-cream scoops were running and clean. Ventilation canopy was recently serviced and was in good condition. No build -up of grease or oil was noted at the time of inspection. Washrooms were in good sanitary condition. All handsinks were adequately equipped with hot/cold running water, liquid soap and paper towels (disposable) - including the washrooms. All other equipment and utensils were in good sanitary condition. Storage All raw foods stored separately from ready-to-eat foods including produce. All items are dated with stickers based on preparation following the first-in-first-out principle. All chemicals stored safely away from food (under ware washing sinks) Food is stored at least 6" off the ground. Metal racks are used for stacking drinks. All food items were labelled and stored covered in main coolers (exception of preparation cooler as mentioned above). Pes Control No signs of pests were noted at the time of inspection. Rentokil is providing services to the facility. They visit every month for fruit flies and mice. Back door was closed. No entry points were noted at the time of inspection. Tin Cat devices empty and in good condition. Administrations Employee has FoodSafe Level 1 certification. Operator asked to submit a copy to the inspector via email. Temperature logs are well maintained for all coolers and freezers, as well as cooking temperatures. Dishwasher logs also present on premise to monitor final rinse cycle temperatures. Personnel Employees exhibit good personal hygiene. Clothes are clean and hair nets are used. Observed handwashing on multiple occasions for different staff members. General All areas of the facility are well lit. The premise is maintained as per the approved plans. Premise is connected to municipal water supply and sewage. All equipment, utensils and food contact surfaces made from smooth, easy to clean, material that is impervious to moisture. COVID - Safety COVID safety plan is well designed and available (print) in premise. Maximum occupancy of 50 persons is posted at the entrance. The Public Health Order requirements are met.