INSPECTION REPORT Health Protection KLAI-CMKR3W

PREMISES NAME Ooh Shawarma La La Lounge		Tel: (604) 427-0842 Fax:
PREMISES ADDRESS 19537 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE December 29, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nooralhuda Abbas Al-Dulaimi		NEXT INSPECTION DATE 3 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Missing paper towel in the only washroom in the facility. Corrective Action(s): As per operator, paper towel has been ordered. However, regardless of the situation, there must always be paper towel available by the handwash stations so staff and patrons will not re-contaminate their hands after washing. **Issue was corrected at the time of inspection** A roll of paper towel was placed in the washroom for the time being until proper paper towel that will fit into the dispenser arrives. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Over 200 PPM (chlorine test strips bleached out) noted in the sanitizer bottle. Corrective Action(s): As per staff, this sanitizer spray bottle is used for the floor. **Issue was corrected at the time of inspection** Sanitizer spray bottle was diluted and 200 PPM chlorine residual was detected in the spray bottle after the dilution. You may use the same bottle for floor and food contact surfaces as at 200 PPM concentration of bleach, it is effective at removing harmful bacteria on any hard surfaces. However, please remember to always have a sanitizer bottle available for food contact surfaces so food handlers can use it DURING food preparation on counter or equipment as they are preparing food. This should NOT be prepared only during clean-up time. Violation Score: 3

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

Comments

Routine inspection conducted: Handwash station (except for the station noted in the washroom) was accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4C or below. All freezer units were at -18C or below. Rice was holding in the rice cooker at more than 60C. General cleanliness and sanitation satisfactory. Drain plug available for the 3-compartment sink. Please ensure to use this and ensure all staff follows the proper procedures for manual warewashing. No signs of pest activities noted during the inspection. Discussed about the importance of secondary cook-step as there could be a chance where the meat on the donair cone closest to the core is not completely cooked during rush hours or when a large order is received that the meat is not entirely cooked to the required final cooking temperature. Therefore it is imperative that all food handlers must follow the Food Safety Plan to implement a secondary cook-step (e.g. cook meat on grill after coming off the cone before storing it in the hot hold unit or serving to the customers). Operator's FoodSafe level 1 certificate posted and valid (Nov 1, 2023) - operator on-site at the time of inspection.