INSPECTION REPORT Health Protection JPAK-AXKU8D

PREMISES NAME Shawarma Corner		Tel: (604) 401-8860 Fax:
PREMISES ADDRESS 629 Columbia St New Westminster, BC V3M 1A7		INSPECTION DATE April 6, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Nazar Yousif		NEXT INSPECTION DATE 6 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 = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Refer to Code #307 Observed food in the inserts of prep cooler at 6-7 C. Food rotation is within two hours according to operator Corrective Action(s): Required operator to have a proper cover to keep all foods at 4 C or lower Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Observed the prep cooler at front where the operator removed the top cover piece for customer to see what they are getting, In return, top portion of the prep cooler is having trouble keeping food at 4 C or lower. Measured internal temperature of food to be at 6-7 C. Corrective Action(s): Required operator to re-install a cover so that top inserts can be ketp at 4 C or lower at all times Date to be corrected by: April 13th.2018 Violation Score: 9

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

Comments

Overall sanitation is satisfactory Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks All coolers are at 4 C or lower All freezers are at -18 C or lower Discussed manual dishwashing procedures; appropriate response was provided Discussed secondary cook step prior to hot holding meat products. Discussed leftover from donair machines; operator discards all leftovers. QUAT sanitizer on site and in use at 200 ppm Bleach sanitizer on site and in use at 200 ppm No sign of pests noted at the time of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-AXKU8D
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: 0.15 hour Specific comments:
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