INSPECTION REPORT Health Protection DSOG-ANZV87

PREMISES NAME Kababji Grill		Tel: (604) 560-5757 Fax:
PREMISES ADDRESS 106 - 15775 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE July 6, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mohamad Taha		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] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple cold potentially hazardous food items (ie. eggs, items containing dairy) were stored at 15C for < 2 hours. Corrective Action(s): Remove the cold potentially hazardous food items in working cooler at < or = 4C. All cold foods must be kept at < or = 4C at all times. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The back handwashing station was obstructed with large garbage bin. Corrective Action(s): Move the garbage bin and ensure that this handwashing station is easily accessible by staff and free of any obstructions. Violation Score: 5

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: The operator was not maintaining temperature logs. Corrective Action(s): You must start a temperature log for all coolers and freezers and maintain it on site for min three months for review by the health inspector. The issue with the cooler not maintaining proper temperature is a repeat violation. Date to be corrected: Immediately. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) The undercounter cooler at the front of the kitchen was measured at 15C. 2) The upright freezer was at -8C. Corrective Action(s): 1) Repair the cooler and ensure it maintains temperature < or = 4C at all times. Do not store any cold potentially hazardous food items inside this cooler until it is fixed. 2) The upright freezer must maintain temperature < or = -18C at all times. Date to be corrected: Immediately. Violation Score: 3

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

Comments

- General sanitation is satisfactory. - Handwashing stations stocked with cold/hot running water, soap, paper towels. - All other coolers (prep, upright, undercounter) < or = to 4C. - High temperature dishwasher reached 71C at the plate's level during rinse cycle. - Surface sanitizer available in spray bottle at 100 ppm chlorine solution. - Secondary cooking step for donair meats. - Dry storage area is satisfactory. - No signs of pest activity. - FOODSAFE certified staff. Make copies of all FOODSAFE certificates on site and available for review by the health inspector.