Fraser Health Authority



INSPECTION REPORT
Health Protection
DSOG-BADTN7
PREMISES NAME
Afghan Bakery and Fast Food		Tel: (604) 581-0100
Fax:
PREMISES ADDRESS
13748 104th Ave
Surrey, BC V3T 1W5		INSPECTION DATE
March 18, 2019		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Mahmood Muradi		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 8
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Surface sanitizer at 0ppm chlorine concentration.
Corrective Action(s): Prepare new sanitizer at 100ppm chlorine sanitizer.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Build up food debris in the following areas:
- dry storage area
- underneath the two compartment sink
- donair broiler area
Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule.
Violation Score: 3

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

- General sanitation needs improvement.
- All handwashing stations (front/back) supplied with cold/hot running water, soap, and paper towels.
- Surface sanitizer available in spray bottles at 100ppm bleach concentration.
- Two compartment sink available for manual dishwashing. Sanitizer available at 100ppm bleach concentration.
- Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm (6inches) off the floor.
- No signs of pest activity at the time of the inspection.
- FOODSAFE certificate available on site.

Temperature control:
- All coolers: < or = 4C
- All freezers: < or = -18C
- Hot holding: > 60C. For donairs, there must be a secondary cooking step.
- Thermometers available in all coolers and freezers.
- Daily temperature logs must be kept on site and up to date.