INSPECTION REPORT Health Protection ZDER-ASHPMJ

PREMISES NAME Anatolia's Gate Restaurant		Tel: (604) 525-2519 Fax:
PREMISES ADDRESS 7084 Kingsway Burnaby, BC V5E 1E7		INSPECTION DATE October 26, 2017	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Hakki Cakal		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # ZDER-AR8SA2 of Sep-07-2017 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (No bleach solution available to sanitize food contact surfaces. Bloody meats being handled on portable prep table during inspection. Sanitizer spray bottle could not be located during inspection. Bleach jug available in premise.) Code 302 noted on Follow-Up inspection # ZDER-ARBQFF of Sep-15-2017 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (No sanitizer solution available - bleach jugs. Windex bottles noted in all food prep areas.)

Comments

Violations noted on report # ZDER-AR8SA2 and #ZDER-ARBQFF have been corrected. -Sanitizer bottles have been filled with 200 ppm chlorine solution in front kitchen, back kitchen and waiter station. *Ensure all bottles of chemicals (sanitizer bottles) are all labelled - "sanitizer" or "bleach water". -Make sure all sanitizer bottles are supplied with clean wiping cloths to allow easy sanitizing all food contact surfaces -Back meat slicers have been cleaned and sanitized after use and covered with clean plastic to protect from contamination -Mop buckets have been emptied after use and mops are hung on the wall on hooks to allow for drying -Renovations completed in front food prep area and an extension of the waiter station. Walls have been built high enough to protect food from contamination by public during preparation -Front handsink has been replaced by small rectangular sink hugging the wall to allow for easier movement for staff moving from the front of house to the back. -Handsink supplied with hot & cold water, liquid soap and paper towel to allow for proper handwashing. Note: Donair cooking area with ventilation hood still under review process by City - waiting for approval *Ceiling tiles still unset to allow access