INSPECTION REPORT Health Protection CTIN-AYKPVZ

PREMISES NAME Pita King		Tel: (604) 205-9313 Fax:
PREMISES ADDRESS 732 - 4567 Lougheed Hwy Burnaby, BC 205-9313		INSPECTION DATE May 8, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mouayad Said		NEXT INSPECTION DATE May 14, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One large metal insert of roast lamb, covered in aluminum foil was measured at 64C and left on the counter to be cooled. Observed operator's wife placed a tray of cooked potatoes in the fridge and the potatoes were measured to be 41C. She said the potatoes were taken out of the oven about an hour ago. Corrective Action(s): Lamb and potatoes must be portioned to smaller amounts, cooled down at room temperature for no more thna 4 hours till 20C and finish cooling the food from 20C to 4C in the cooler. Leave cover slighly open to allow hot air to escape. Operator transferred food into shallow containers at time of inspection. Provide Food Safety Plan for review by follow up inspection. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Metal inserts of raw chicken and beef skewers stored in the front undercounter cooler were measured at 14.8 to 18C. Cut vegetables in the same cooler were measured at 10C. Corrective Action(s): Discarded raw meats and transferred the cut vegetables to other working coolers. Cold potentially hazardous food must be stored at 4C or colder. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Kitchen bleach sanitizer measured 50ppm and front retail has no bleach sanitizer. Repeat. Corrective Action(s): Always use the test strip onsite to verify strength and ensure to make 100ppm bleach sanitizer both in the kitchen and retail areas. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A black insert with drain plug inside was stored in the kitchen handsink. Repeat. Corrective Action(s): Do not store anything in the handwash station, it must be aceessible for handwashing at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Undercounter cooler in the front retail area was measured at 18C. Operator informed that he cleaned the cooler this morning at 7am and not sure why the temperature is not working. He adjusted the dial at time of inspection. Corrective Action(s): Do not use the undercounter cooler until the Health Inspector verifies the cooler is working. Monitor temperature and request for service as needed, retain service report. The undercounter cooler must be able to store food at 4C or colder. Violation Score: 3

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

Comments

General: Handwashing stations: soap, paper towel, hot & cold running water available Standup fridge: 4C Rice (X3): 64 to 78C Hot holding units in the front (rice, potatoes, skewers etc.): >60C Donair being cooked at time of inspection, observed operator shaved off chicken meat and transferred into hot holding unit Pop coolers/toppings: 4C Freezers: -19C Dry storage is adequate No apparent signs of pest noted at time of inspection, Orkin reports reviewed onsite *Reminded owner about Foodsafe expiry, please submit Foodsafe certificate by July 29, 2018 as your current certificate expires by then. **Please locate and bring the Pita King Food Safety Plan to store for review.