INSPECTION REPORT Health Protection DSOG-C6EV6Q

PREMISES NAME Abdul BBQ		Tel: (604) 431-9498 Fax:
PREMISES ADDRESS 1691 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE August 31, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 = 5

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Operating Permit with a valid decal not posted in conspicuous area. Corrective Action(s): Immediately post the Operating Permit with a valid decal in a conspicuous area. Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: Box of raw cabbage stored directly on the kitchen floor. Corrective Action(s): Store all foods on shelves or prep table to prevent contamination. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Could not verify operator's FOODSAFE training. Corrective Action(s): Provide a copy of the FOODSAFE certificate to the health inspector during the next follow up inspection. Violation Score: 1

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

Comments

- General sanitation is satisfactory. - Main handwashing station supplied with hot/cold running water, soap, paper towels. - Two compartment sinks available for manual warewashing. Sanitizer available at 100ppm chlorine concentration. - Surface sanitizer available in white bucket in the main kitchen at 100ppm bleach concentration. - Dry storage area has adequate space and wire racks. Temperature control: - All coolers at < or = 4C - All freezers at < or = -18C - Hot holding units > 60C. Secondary cooking step for donair meats to 74C in the oven. - Immediately begin daily temperature log for all coolers. This will be verified during the next routine inspection.