INSPECTION REPORT Health Protection CTIN-AS8TEF

PREMISES NAME Afghan Turkish Cuisine		Tel: (604) 563-4131 Fax:
PREMISES ADDRESS 422 Willingdon Ave Burnaby, BC V5C 5G4		INSPECTION DATE October 17, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Halimah Ghanizhdah		NEXT INSPECTION DATE October 24, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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: High (≥30) Total Score = 34

Critical Hazards: Total Number: 3

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Low temperature dishwasher was dispensing 0ppm chlorine after three runs. Test strips onsite. Correction order issued. Corrective Action(s): Follow FHA diagram provided to manually wash equipment and use single use containers and utensils to serve clients dining in. Continue this practice until correction order is rescinded. Use test stips to verify concentration. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen handwash station has no paper towel. Corrective Action(s): Paper towel refilled immediately. Ensure there is soap, paper towel, hot & cold running water available at all times. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed operator use alcohol sanitizer from between handling food as means to handwashing. Corrective Action(s): Remove alcohol sanitizer dispenser from front handsink as alcohol sanitizer cannot replace handwashing for food handlers. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed an opened can of stuff leaves stored in cooler. Corrective Action(s): Transfer remaining food from opened cans into food grade containers. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature dishwasher is dispensing 0ppm chlorine. Correction order issues. Corrective Action(s): Repair/replace dishwasher so it is able to dispense 50-100ppm chlorine. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Folded aluminum foil used to remove cooked kebab off the flat skewer is being saved for reuse. Corrective Action(s): All used aluminum foil discarded. Use tongs to remove kebab as discussed. Violation Score: 3

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available Coolers: <4C Pop cooler: 5C Braised lamb on stove: 67C Rice: 62 to 65C Donair cone on spit: 70-82C Donair meats are shaved off and refried on the flat grill Donair sauce: 64C Dry storage is adequate No apparent signs of pest noted during time of inspection Back door is closed *FHA manual warewashing diagram in English and Arabic provided to operator, please place by two compartment sinks.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CTIN-AS8TEF
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: 0.05 hour Specific comments: Golden Gate soft margarine: 0.5/80g= 0.625% trans fat Sunfrie canola oil: 0% trans fat
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