INSPECTION REPORT Health Protection CTIN-ATBVEY

PREMISES NAME Pita King		Tel: (604) 205-9313 Fax:
PREMISES ADDRESS 732 - 4567 Lougheed Hwy Burnaby, BC 205-9313		INSPECTION DATE November 21, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mouayad Said		NEXT INSPECTION DATE November 28, 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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Spanikopia stored in hot holding unit at 42C since half an hour ago. Repeat. Corrective Action(s): The elevated metal pan was removed so that food can be in direct contact with heat. Spanikopita should be stored in hot holding unit at 60C or hotter or stored in the cooler at 4C or colder until it is ordered to be reheated. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer bucket measured 0ppm chlorine. Solution was mixed since morning and it was 3pm at time of testing. Third compartment sink measured 50ppm chlorine for sanitizing. Corrective Action(s): 100ppm chlorine is required for food contact surfaces. Use the test strip onsite to verify if staffs are unsure with concentration. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A black insert with spoon was stored in kitchen handsink. Repeat. No paper towel at this handsink either. Corrective Action(s): Do not store anything in handsink. Always equip handwash stations with soap, paper towel, hot & cold running water. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Bags of croutons are stored on the floor in dry storage room. Corrective Action(s): Croutons were relocated to shelving area. Store food 6 inches off the floor. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings noted in the dry storage room (beside standup fridge and behind chest freezer). Corrective Action(s): Please remove mice droppings and monitor for pest activiity. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted on the floor under hot holding unit and flat grill area. Corrective Action(s): Please clean these areas more frequently. Violation Score: 3

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

Comments

General: Handsink in the front: soap, paper towel, hot & cold running water available Coolers: <4C Freezers: -12 to -16C Hot holding units: >60C (potatoes, rice, legs etc.) Rice: 68C Donairs was being cooked at time of inspection, meat are shaved off and stored in hot holding unit then reheated over flat grill upon order Beverage cooler: 4C Foodsafe staff present, owner aware about expiry date Orkin services monthly, report reviewed onsite - please patch hole identified on the service report ***Please relocate thermometer as this is required to determine food temperatures.