INSPECTION REPORT Health Protection TSTY-AAPQBX

PREMISES NAME Kababji Grill		Tel: (604) 560-5757 Fax:
PREMISES ADDRESS 106 - 15775 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE June 7, 2016	TIME SPENT 0.9 hours
OPERATOR (Person in Charge) Mohamad Taha		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No fridge thermometers available for several of the coolers/freezers. Corrective Action(s): Install accurate cooler thermometers inside each unit by tomorrow (8th June 2016). Violation Score: 1

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

Comments

*General sanitation very good. No pest issues observed during inspection. *Hand sinks supplied with warm water, liquid soap and paper towels (Note: far corner hand sink in back of kitchen had a blocked soap dispenser - ensure this is cleared by the end of today. Operator generally uses the front hand sink). *High-temperature dishwasher reached a sanitizing temperature of > 71 C at the plate level. *Tools and utensils stored and maintained in clean condition. Knives in clean condition on magnetic knife strip. *Discussed cooking/secondary cook step procedure for donair meats with operator. Meat is grilled on the flat iron after being cut from cone. Cones are frozen and then re-frozen once only if not used at end of day (generally all used by end of day, as facility also serves kebabs). *Hot holding temperature for rice at 60 C or higher. *All cooler and freezer temperatures satisfactory, with the exception of the one sandwich cooler closest to the front hand sink (mentioned in past reports). This cooler was tested at 5 C; no potentially hazardous foods stored in unit during inspection. Continue to use as a whole vegetable and non-perishable food storage unit. *Hand washing practices adequate during inspection. *Organization of raw and ready-to-eat foods generally satisfactory in coolers and freezers. Note: place trays of raw meat on bottom shelves of cooler, even if the (large) trays will prevent drip contamination. *Note: no temperature records are being kept. Discussed during inspection - template provided. Ensure these are started today.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: TSTY-AAPQBX
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. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.1 hour Specific comments:
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