INSPECTION REPORT Health Protection DSEA-AX4TLQ

PREMISES NAME Golden Pita Lebanese Restaurant		Tel: (604) 444-5855 Fax: (604) 444-5855
PREMISES ADDRESS 9630 Cameron St Burnaby, BC V3J 1M2		INSPECTION DATE March 22, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Imran Alsalah		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 = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station in the back kitchen found to be blocked with sheet pan. Corrective Action(s): Sheet pan moved. Do not block the handwash station at any time. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

=FOH handwash station stocked with liquid soap, paper towels, and hot/cold running water =Sliding door cooler (4C), prep cooler (3C), mini cooler (1C), and upright cooler (2C) measured < 4 degrees C =Upright freezer (-20C) and storage room freezers 3X(-18C to -21C) measured < -18 degrees C =Chicken hot holding (62C) and soup hot holding (68C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 82.9 C at the dish surface (minimum 71 C required for proper sanitizing) =Bleach sanitizer solution at 100 ppm chlorine available in spray bottles =General sanitation was satisfactory at the time of inspection, though some cleaning required around panini grill and rotating donair grill =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 =Ice machine maintained in a sanitary manner =Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry. =Permit posted in a conspicuous location note: chicken is cut then placed into hot holding unit and is kept for 15 mins before serving as a secondary cook step as per BCCDC guidelines