INSPECTION REPORT Health Protection RLAM-BD4TV7

PREMISES NAME Abdul BBQ		Tel: (604) 431-9498 Fax:
PREMISES ADDRESS 1691 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE June 13, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 2 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Top prep cooler maintains 11C. Foods in the inserts include sauces and cut vegetables. The cut vegetables were probed to be 11C or higher. These must be discarded as cold potentially hazardous foods must be stored 4C or below. Top inserts may not maintain temperature as the grill line is near it. Corrective Action(s): Discard all cold potentially hazardous foods. Date to be corrected: today Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Wiping cloths stored on the table. These must be stored in the sanitizer bucket. Corrective Action(s): Store wiping cloths in sanitizer bucket. Date to be corrected: today Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 containers of frozen meat stored on the table at room temperature. Frozen foods must be thawed in the cooler or under cold running water Corrective Action(s): Move frozen items to proper thawing area. Date to be corrected: today Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator food safe certificate issued in 2001. This has expired and a new food safe level 1 will need to be obtained Corrective Action(s): Send receipt for the course registration to district Environmental Health Officer. Also, send the certificate upon completion of food safe. Date to be corrected: today Violation Score: 1

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

Comments

-Routine Inspection -Handwashing sinks contain hot and cold running water, liquid soap, and paper towel -Bleach bucket measured 100ppm -Coolers measured 4C or less -Undercounter prep cooler measured 4C or less -Freezer measured -18C -Shwarma undergo second cook step -Hot holding above 60C for rice and above 74C for shwarma meat