INSPECTION REPORT Health Protection TSTY-AGEW59

PREMISES NAME Kababji Grill		Tel: (604) 560-5757 Fax:
PREMISES ADDRESS 106 - 15775 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE December 7, 2016	TIME SPENT 1.3 hours
OPERATOR (Person in Charge) Mohamad Taha		NEXT INSPECTION DATE December 09, 2016
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Rice in a large bucket was measured at 13 C after cooling overnight in the (malfunctioning) cooler. Corrective Action(s): Discarded. Cooling procedures discussed with owner during inspection. Use shallow metal pans/trays, or multiple smaller containers to cool rice rapidly (do not cool in one mass in a single large bucket). Potentially hazardous foods such as cooked rice must be cooled from 60 to 20 C within 2 hours maximum, and from 20 C to 4 C within a further 4 hours maximum. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Several containers of perishable items (including meat, yoghurt and cooked vegetables) were measured at an average of 10-10.5 C in the under-counter cooler across from the deep fryers. 2. Under-counter cooler used only for whole produce was again being used for perishable items (peeled garlic, opened pickles, defrosting falafel mixture). Average temperature in cooler measured at approximately 6-8 C. Corrective Action(s): 1. Higher-risk foods discarded during inspection. Ensure no perishable items are placed in this cooler until fixed and reinspected. 2. All perishable items moved to other coolers. Ensure no potentially hazardous food is stored in this cooler unless it has been serviced to maintain 4 C (or colder), and reinspected. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Under-counter cooler across from fryers is not maintaining a temperature of 4 C or colder. Corrective Action(s): Keep all perishable items out of unit until fixed and reinspected. Operator contacted service technician during inspection - ensure cooler is fixed by this Friday (9th December 2016). Call for reinspection once fixed. Violation Score: 3

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

Comments

*General sanitation very good throughout kitchen and storage areas. No pest issues observed during inspection. *Upright cooler in back kitchen and sandwich line cooler at 4 C or colder. *Hand sinks equipped with warm water, liquid soap and paper towels. *Donair cone heaters kept in operation. Meat temperatures > 60 C. Discussed secondary cook step procedures with operator - OK. *Probe thermometer available on site for temperature checks. Note: ensure temperature logs are started from today. *Hot rice in rice cooker measured at > 60 C. *Tools and utensils stored in clean condition. *Satisfactory organization of raw and ready-to-eat items in coolers. *High-temperature dishwasher reached > 71 C at the plate level during sanitizing rinse. *Bleach sanitizer available at 100ppm. *Scoops kept out of dry storage bags and bins. *Food generally wrapped and protected from contamination. *Hand washing practices satisfactory at time of inspection. *Washroom maintained in clean condition. *Follow-up inspection required - call for reinspection once issues listed in this report have been addressed.