INSPECTION REPORT Health Protection MBEK-B3PUYP

PREMISES NAME Kababji Grill		Tel: (604) 560-5757 Fax:
PREMISES ADDRESS 106 - 15775 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE August 16, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mohamad Taha		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No 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: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Rice scoop was observed within rice cooker with handle resting upon cooked rice. *CORRECTED* 2. Bags of uncooked rice stored directly on floor of dry storage. Corrective Action(s): 1. Scoop removed. Ensure that all scoops are stored in a sanitary manner outside of food or with handles stored outside of food to protect food from potential contamination. 2. Ensure that bags are stored off the floor to limit potential contamination and to facilitate cleaning. Date to be corrected by: Today. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bag of falafel was observed thawing at ambient temperatures within the prep sink. Surface temperature: 8 degrees C. Corrective Action(s): Bag of falafel was transferred to cooler at 4 degrees C or less. Ensure that all food items are thawed properly to limit growth of potential pathogens and/or toxins. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Door seals on 2-door reach in cooler (back) have substantially peeled off from the door and are hanging. Corrective Action(s): Ensure that 2-door reach in cooler is fitted with new door seals in order to (1) facilitate proper cleaning of these areas, and (2) help maintain temperatures of 4 degrees C or less. Operator stated new door seals have been ordered. Date to be corrected by: August 23, 2018. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FOODSAFE Level 1 certificate was issued in 2010. All FOODSAFE Level 1 certifcates issued on or before July 29, 2013 have expired as of July 29, 2018. Corrective Action(s): Ensure that operator holds a valid FOODSAFE Level 1 certificate. For information on courses, visit www.foodsafe.ca. Date to be corrected by: September 16, 2018. Violation Score: 1

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

Comments

Routine inspection conducted: - Left side 3-door under counter cooler at 1 degree C - Preparation cooler at 4 degrees C (above) and 2 degrees C (below) - Right side 3-door under counter cooler at 2 degrees C - 2-door reach in cooler (back) at 4 degrees C - Front beverage coolers at 3 to 4 degrees C - Reach in freezer (back) at -19 degrees C - Cold holding units equipped with thermometers - Hot holding internal temperatures (rice) at 60 degrees C or more - A secondary cook step (flat grill) is in use for donair meats - Discussed end of day procedures for donair cones--satisfactory - It was stated that in-use utensils are washed and sanitized at least every 1 to 2 hours. - Food items are covered and raw and ready-to-eat items are properly organized. - Temperature records up-to-date and available for review - High temperature dishwasher measured 73 degrees C at the utensil surface during the final rinse (minimum 71 degrees C at utensil surface). Note: Wash temperature gauge must reach at least 66 degrees C (150 degrees F) and rinse temperature gauge must reach at least 82 degrees C (180 degrees F), as indicated on the dishwasher. It is recommended to keep a dishwasher log. - Bleach water sanitizer available in labeled spray bottles at 100 ppm chlorine. - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. - No signs of pest activity noted at time of inspection - Washroom maintained in clean condition. Hand sink adequately supplied. - Permit posted at front Note: Separation of fluid was observed in thermometer located within the preparation cooler. Ensure that all thermometers are in good working order--obtain new thermometers as necessary.