INSPECTION REPORT Health Protection KLAI-CQZSW4

PREMISES NAME Ooh Shawarma La La Lounge		Tel: (604) 427-0842 Fax:
PREMISES ADDRESS 19537 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE April 18, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Nooralhuda Abbas Al-Dulaimi		NEXT INSPECTION DATE 4 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 = 12

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Debris noted in the utensil tray holder holding spatulas and other silverwares. Corrective Action(s): **Issue corrected during the inspection** Operator took the utensil tray holder for washing and sanitizing during the inspection. All cleaned food contact items must be stored in a sanitary condition to prevent contamination after cleaning. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. More than 200 PPM chlorine residual detected in the sanitizer spray bottle during the inspection. 2. Improper dispenser (glass cup), with no handle, was used and stored within a bulk condiment container. Corrective Action(s): 1. **Issue was corrected at the time of inspection** Operator diluted the chlorine spray bottle during the inspection. 200 PPM chlorine residual was detected in the diluted bottle. Use the chlorine test strips that you have available for use to ensure only 100 - 200 PPM chorine residual is present. When the sanitizer concentration is too high, this may become a chemical hazard where the sanitizer may be transferred to food or food contact surfaces. 2. Remove the glass cup and use an appropriate dispenser with handle and store in a manner where the handle does not contaminate the food. Date to be corrected by: Today Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 large bags of raw meat was noted thawing on the floor below the prep counter. As per operator, the meat was brought out from the freezer at around 11 AM (current time of inspection is around 2:00 PM) and placed under the counter for thawing at room temperature. Internal temperature of the raw meat was taken and a majority of both bags of the meat was around 4C. Corrective Action(s): Operator placed the 2 bags of raw meat in the refrigerator during the inspection. Thawing MUST NOT take place at room temperature. Once the meat goes above 4C for more than 2 hours, bacteria and toxin may thrive and produce to a number that may lead to food poisoning for customers despite having a cook step after. Operator must use an acceptable thawing method as per their Food Safety Plan - thawing under cold running water or in the refrigerator unit. Please DO NOT thaw meat at room temperature again. Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard was noted in the upright refrigerator. Corrective Action(s): Remove the cardboard in the upright refrigerator. All surfaces and materials used in the food preparation/ storage area must be smooth, easily cleanable and imprevious to moisture. Date to be corrected by: Today Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash stations, including washroom, accessible, equipped with hot and cold running water, liquid soap and paper towel. All hot hold food was noted at 60C or higher. All refrigerator units were at 4C or below. All freezer units were at -18C or below. Food in the refrigeration units were stored in the correct storage hierarchy and protected. As per the operator, all in-use utensils that are stored in room temperature water are changed out every half hour - please ensure the water is changed out and utensils are cleaned and sanitized every 4 hours or as needed. Operator is performing a secondary cook step for the donair meat. Shaved meat was noted being hot held at over 60C. No signs of pest activities noted during the inspection. Drain plugs available for the 3-compartment sink for manual warewashing. Operator's FOODSAFE level 1 certificate (expiry Nov 1, 2023) verified.