INSPECTION REPORT Health Protection LKIM-CAYPZD

PREMISES NAME Parsley Doner		Tel: Fax:
PREMISES ADDRESS F17 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE January 21, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gulsah Suicmez		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken donair found to be on rolling cart upon arrival of EHO. This item was to be placed on rotisserie once other donair had been used. CORRECTED DURING INSPECTION. . Corrective Action(s): Storage of potentially hazardous food items is not to occur outside of the temperatures less than or equal to 4 degrees Celsius. The item needs to be stored in freezer or cooler unit until the rotisserie is empty. DO NOT store these items at room temperature for indefinite periods of time. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous food in hot holding unit intended for fries found to be at internal temperatures of 52 degrees Celsius. CORRECTED DURING INSPECTION. . Corrective Action(s): As previously stated: the fry unit is for hot holding of fries only. If staff place hot food items into inserts and then inside the hot holding unit the food will not stay hot. The unit is not designed for this. This unit is meant for fries to be stored at the surface of the unit. 1) Use unit only for hot holding of fries as intended. Do not place food items into unit as no heat source can directly heat insert. The Unit is meant to heat fries at the bottom in the unit directly not in an insert at the top of the unit. 2) Move all items to hot holding unit at front OR 3) Obtain additional hot holding unit . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Lack of test strips for testing sanitizer solution 2) Staff observed to wipe down surfaces without using sanitizer solution 3) Upon arrival of EHO the third compartment sink was not set up for sanitizing CORRECTED DURING INSPECTION . Corrective Action(s): 1) Ensure availability of sanitizer solution at facility for staff to test sanitizer solution 2) Ensure staff are using sanitizer solution at facility 3) As discussed at previous inspection, ensure third compartment sink is set up with 200ppm sanitizer solution to be available for staff at all times. The facility does not have a dishwasher therefore the sink must be ready at all times. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front hand sink blocked upon arrival of EHO. Items stored inside hand sink. This is a repeat violation. CORRECTED DURING INSPECTION . Corrective Action(s): Ensure handsinks are available for use at all times. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO multiple cloths were observed to be soaking in solution in the two compartment food preparation sink. CORRECTED DURING INSPECTION. . Corrective Action(s): This sink is intended for food preparation only. Do not use for other purposes. . Violation Score: 3

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

Code 206 noted on Routine inspection # LKIM-CATQZ4 of Jan-18-2022 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Facility is removing cut meat from rotating vertical broiler and placing into stainless steel inserts. According to operator the meat is then to be transferred to grill for secondary cook step. EHO found large portion of cut meat sitting in stainless steel insert on counter top without hot holding unit. Facility is using French fry hot holding unit to store meat cooked from secondary cook step. The French fry hot holding unit can not maintain temperatures of 60 degrees for the meat if it is not stored directly in the unit. Internal temperatures of 55 to 60 degrees Celsius observed. Facility has front hot holding unit in use however as lids were removed from unit temperatures of less than 60 degrees Celsius were observed (55 degrees Celsius). CORRECTED DURING INSPECTION - all meat recooked on grill unit to 75 and placed into hot holding unit or served directly to patron. . Correction: Ensure proper hot holding is occurring. Obtain thermometer to check front hot holding unit. .

Comments

ITEMS CORRECTED: - All sinks adequately supplied with liquid soap in dispensing units, Paper towels in dispensing units, hot and cold potable water supplied - Sanitizer solution available for use at spray bottles ITEMS TO BE CORRECTED: - Sanitizer testing strips for staff must be available - Food prep to occur in commissary kitchen as discussed at opening inspection - Sanitizer solution is to be made and ready to go in third compartment sink at all times - Hot holding unit at front is to be used for potentially hazardous food items - Fry unit is for fries only as this unit is not intended for other food items