INSPECTION REPORT Health Protection ANAN-CCUUBR

PREMISES NAME Zaaki Cuisine		Tel: (604) 544-7722 Fax:
PREMISES ADDRESS 589 6th St New Westminster, BC V3L 5V2		INSPECTION DATE March 25, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wissasm Toma-Hermis		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach was mixed with soap and water for sanitizing food contact surfaces. Corrective Action(s): Do not mix soap with bleach. Always use just bleach and water for sanitizing food contact surfaces (1 teaspoon bleach per 1L of water). Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Boxes of tomatoes were being stored in the hallway outside of the unit. Corrective Action(s): All food must be stored inside the premises. Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Cooler and hotholding temperatures are not being recorded. Corrective Action(s): Start recording cooler and hot holding temperatures DAILY. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings observed under and behind equipment. Corrective Action(s): Clean as discussed and lay more glue traps. Provide weatherproofing under the back door to prevent pest entry. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FS level 1 certificate has expired. Corrective Action(s): Obtain certification before May 31, 2022. Violation Score: 1

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

Comments

General Comments: All coolers are below 4 degC Chest freezer temperature is -18 degC All hot holding is above 60 degC Beef/lamb mixed cone is purchased from Taktrade International Commerce Ltd located at 1168 14th Street, North Vancouver (registered with CFIA). Chicken is marinated and skewered on-site. Both cones are cooked down before closing; then cooled and refrigerated for use the next day. Microwave used for secondary cook step for donairs. TALK TO STAFF TO MAKE SURE THEY USE THE SECONDARY COOK STEP PROCESS EVEN WHEN IT GETS BUSY. Three-compartment method of dishwashing is in place GET THE EXHAUST HOOD SERVICED SINCE IT'S OVERDUE. *report not signed due to covid*