INSPECTION REPORT Health Protection ALUI-AH9QXH

PREMISES NAME Taza Falafel House		Tel: (604) 522-7900 Fax:
PREMISES ADDRESS 344 6th St New Westminster, BC V3L 3A8		INSPECTION DATE January 3, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nina Astifan		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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach water sanitizer available at time of inspection. Corrective Action(s): Make proper sanitizing solution: 1 capful/teaspoon of bleach per 1 liter of water in rag bucket, or in spray bottle. If you using rags, keep your cleaning rags in this bucket. This must be available from open to close. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): Staff member on site does not have valid food safe certificate. Staff member indicates she has taken the recent Foodsafe level 1 course but did not pass. Corrective Action(s): During inspection, operator (with Foodsafe certification) arrived. There must be someone with foodsafe present at all times, this is a repeat issue. Staff member indicates that the owner/operator (who has Foodsafe) is not always on site in the mornings to open the restaurant. If the operator cannot get someone with Foodsafe to open the restaurant, then the restaurant must remain closed until she arrives. Send a copy of your staff's Foodsafe Level 1 ceritificate by end of this month to: Alexander.lui@fraserhealth.ca Violation Score: 1

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

Comments

Soap, paper towels, and hot/cold water available at hand sinks Fume hook okay Stainless steel stand up cooler: 3 deg C Stainless Steel upright freezer: -20 deg C Under counter prep cooler: 2.5 deg C (inserts at 3.6 deg C) Ice cream freezer : -20 deg C 3 compartment sink with bleach available to sanitize No signs of pests during inspection Donair on rotating spit at: 66 deg C Secondary cook step in place (meat is put on flat grill to cook)