INSPECTION REPORT Health Protection LKIM-CMZSTN

PREMISES NAME Cazba Persian Grill (Brentwood Town Centre)		Tel: (604) 564-9499 Fax:
PREMISES ADDRESS 12 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE January 10, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Behrouz Sigari		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO facility lacked sanitizer solution for surfaces. Staff explained that spray bottles were disposed of accidentally. CORRECTED DURING INSPECTION. Sanitizer solution made on site. 200ppm chlorine observed. . Corrective Action(s): Obtain additional sanitizer spray bottles . Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Items observed on floor in hallway and storage area. . Corrective Action(s): These items are to be stored up off floor. Floor is unsuitable for storage. Obtain additional storage shelving for facility. . Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: The wooden blocks used to separate skewers need to be addressed. The items are dirty and require scrubbing. Additionally, raw wood is not a suitable material as it is absorbent and difficult to clean. . Corrective Action(s): Replace wooden blocks with more suitable material or seal items with paint/sealant. . Violation Score: 3

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (74) Degrees Celsius ppm at the dish - Three functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection