INSPECTION REPORT Health Protection DSEA-C5DP72

PREMISES NAME Shawarma Corner		Tel: (604) 401-8860 Fax:
PREMISES ADDRESS 629 Columbia St New Westminster, BC V3M 1A7		INSPECTION DATE July 29, 2021	TIME SPENT 1 hour
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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Shawarma topping prep cooler requires a working thermometer Corrective Action(s): obtain a thermometer for the unit and check temperatures twice daily. Violation Score: 1

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

Comments

=Handwash station stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (3C), prep coolers (L 3C, R 4C), and walk-in freezer (-18C) measured < 4 degrees C Operator has added a mini prep cooler by the burners, unit measured 1C =no hot holding at the time of inspection =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method =Sanitizer solution measured 100 ppm chlorine in bucket with wiping cloth =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Staff hygiene satisfactory at the time of inspection; staff verified to have FOODSAFE level 1 certification valid to 2025 =Permit posted in a conspicuous location reminder: cool large batches of food in smaller containers. hot food must cool down to 4C wihtin 6 hours (60C to 20C in 2 hours, 20C to 4C in 4 hours)