INSPECTION REPORT Health Protection DSOG-B7BUMW

PREMISES NAME Afghan Bakery and Fast Food		Tel: (604) 581-0100 Fax:
PREMISES ADDRESS 13748 104th Ave Surrey, BC V3T 1W5		INSPECTION DATE December 10, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mahmood Muradi		NEXT INSPECTION DATE 1 Month
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 Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 6

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up grease, dirt, and food debris in the following areas: - inside the prep cooler - in the dry storage area - underneath the two compartment sink Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule. Correct by: Today and ongoing. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The screen mesh at the back door is ripped. Corrective Action(s): Replace with a new screen that adequately prevents pest entry. Correct by: One week. Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Missing daily temperature logs. Corrective Action(s): Immediately begin daily temperature logs for ALL coolers, freezers, and hotholding units. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Missing thermometer inside the prep cooler. Corrective Action(s): Provide a working thermometer inside the prep cooler. All coolers and freezers must be equipped with working thermometers to monitor the ambient temperature. Correct by: Today Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: The operator's FOODSAFE certificate is expired. Corrective Action(s): Obtain a valid FOODSAFE certificate. Submit a copy to the health inspector once completed. Correct by: One month Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No FOODSAFE trained staff on duty. Corrective Action(s): At least one FOODSAFE trained staff must be working at all times. Correct by: Today Violation Score: 1

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

Comments

- General sanitation needs improvement. See violation section. - 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. 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.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-B7BUMW
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: 0.25 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